Recipe that uses canned black beans and canned diced tomatoes

Here is a simple, nourishing recipe for Black Bean and Tomato Skillet. It is quick to prepare and makes a great base for tacos, rice bowls, or a hearty side dish.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (do not drain)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp cumin (optional)
• 1 tbsp olive oil or butter
• Salt and pepper to taste

Instructions

1. Sauté: Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent (about 3–5 minutes).
2. Aromatics: Add the garlic and cumin, stirring for about 30 seconds until fragrant.
3. Simmer: Add the undrained tomatoes and the rinsed black beans. Bring to a gentle simmer.
4. Reduce: Let the mixture simmer for 8–10 minutes, stirring occasionally, until some of the liquid has evaporated and the sauce has thickened to your liking.
5. Season: Taste and add salt and pepper as needed.

Serving suggestions:

• Serve over steamed brown rice or quinoa.
• Spoon into warm tortillas with a little avocado or crumbled cheese.
• Top with fresh cilantro or a squeeze of lime juice if you have them on hand.