argentine

Black Bean and Roasted Pepper Empanada Filling Bowl

Name: Black Bean and Roasted Pepper Empanada Filling Bowl
Yield: 1 serving
Cuisine: argentine
Ingredients: 240 g canned black beans, drained and rinsed; 111 g roasted red pepper, chopped; 74 g yellow onion, diced; 24 g olive oil; 9 g garlic, minced; 111 g tomato, chopped; 11 g red wine vinegar; 0.92 g smoked paprika; 0.92 g ground cumin; 9 g fresh parsley, chopped; 2 g salt; 0.92 g black pepper

This roasted dish pairs canned black beans, drained and rinsed with roasted red pepper, chopped, yellow onion, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

88 g Carbohydrates

27 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g canned black beans, drained and rinsed 317 kcal
111g roasted red pepper, chopped 34 kcal
74g yellow onion, diced 30 kcal
24g olive oil 212 kcal
9g garlic, minced 13 kcal
111g tomato, chopped 20 kcal
11g red wine vinegar 9 kcal
1g smoked paprika 3 kcal
1g ground cumin 3 kcal
9g fresh parsley, chopped 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

yellow onionolive oil
Heat olive oil in a skillet over medium. Cook onion until translucent, 4 to 5 minutes.
garlicsmoked paprikaground cumin
Add garlic, smoked paprika, and cumin; cook 30 seconds.
canned black beansroasted red pepperblack pepper
Stir in black beans and roasted red pepper. Mash about a third of the beans to make it thick and scoopable.
roasted red peppertomatored wine vinegarsaltblack pepper
Add tomato, red wine vinegar, salt, and black pepper. Simmer until the mixture is thick and glossy, 5 to 7 minutes.
fresh parsley
Serve warm as a bowl meal; top with chopped parsley.