Beans a la Diabla
with soyrizo / red peppers / cilantro / tortillas
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.
Tags
Proteins
Cuisines
Ingredients
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Reviews
Ratings
0 reviews