Beans a la Diabla
with soyrizo / red peppers / cilantro / tortillas

Name: Beans a la Diabla
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, red, diced; 1 lb Zucchini, cubed; 1 Lemons, wedges; 3 cloves Garlic, chopped; 2 Tbsp Cilantro leaves, chopped; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 2 Tbsp Butter; 8 oz Soyrizo; 1 tsp Paprika; 1 can Tomatoes, crushed (15 oz / 397 g); 1/4 cup Wine, white (sub stock); 8 Tortillas, taco-sized corn or flour

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This quick and easy one-pan dinner features beans and soyrizo in a spicy tomato sauce. Serve the dish with tortillas for scooping up the flavorful sauce.

Ingredients

Metric

Servings:

Beans a la Diabla:

Bell peppers, red - 1 , diced
Zucchini - 1 lb , cubed
Lemons - 1 , wedges
Garlic - 3 cloves , chopped
Cilantro leaves - 2 Tbsp , chopped
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Soyrizo - 8 oz
Paprika - 1 tsp
Tomatoes, crushed (15 oz / 397 g) - 1 can
Wine, white - 1/4 cup (sub stock)
Tortillas, taco-sized corn or flour - 8

Prep

Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Zucchini / Lemons / Garlic / Cilantro - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a saute pan or skillet over medium-high heat. Add butter and then zucchini and bell peppers with some salt. Saute until softened, 3 to 4 minutes.
Add soyrizo, paprika and garlic and saute, breaking soyrizo apart, until soyrizo is starting to brown, 2 to 3 minutes.
Next add tomatoes, beans and wine. Bring to a simmer and simmer for 5 minutes to let the flavors develop.
While beans simmer, warm tortillas according to package directions.
Divide beans and sauce between serving bowls with cilantro on top and lemon wedges on the side. Enjoy using tortillas to scoop up that delicious sauce!

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