This Spicy Bean and Vegetable Stir-Fry is not only quick to make but bursting with flavor, making it the perfect choice for a lively weeknight dinner!

1

Start by gathering all your ingredients. Drain and rinse the black beans under cold water for about 1 minute.

2

Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 1 minute.

3

Add chopped onion and minced garlic to the skillet, stirring occasionally for about 3 minutes until they are translucent.

4

Add the sliced bell pepper, carrot, and zucchini to the skillet. Sauté for about 5 minutes or until the vegetables are slightly tender but still crisp.

5

Sprinkle in the chili powder and cumin, stirring well to combine. Add the drained black beans and pour in 2 tablespoons of soy sauce, stirring again for about 3-4 minutes until everything is heated through.

6

Season with salt and pepper to taste, and remove from heat.

7

Serve hot, and if desired, garnish with fresh herbs or lime wedges.

4

• Add a splash of lime juice right before serving for a citrusy punch.
• Top the stir-fry with sliced avocado for creaminess.
• Integrate other veggies like snap peas or broccoli for added texture.

• Make sure to not overcook the vegetables; they should remain crisp for the best texture.
• For a protein boost, consider adding tofu or grilled chicken.
• Prep and chop your ingredients ahead of time to save on cooking time.

• fat: 9 grams
• fiber: 10 grams
• protein: 12 grams
• calories: 250
• carbohydrates: 35 grams

This dish is rich in fiber and plant-based protein, making it an excellent choice for a healthy dinner that keeps you full longer.

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