Make the Crema: In a small bowl, combine the lime zest, garlic, and Greek yogurt. Season with a pinch of salt. Set aside.
Make the Pickled Red Onions: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixtures stand while you prepare the beans.
Cook the Beans: Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, 10-12 minutes. Stir in the garlic, oregano, and chili powder. Cook for 1-2 minutes. Stir in the black beans, tomatoes with juices, 2/3 cup water, and salt. Reduce the heat to medium and simmer until the mixture has thickened, about 20 minutes. Taste and add more salt, if needed.
We like to serve the beans over rice or quinoa with sliced avocado, cilantro, the lime crema, and pickled onions.
Recipe from Dinner by Mellissa Clark.
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