Category : Recipes
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 sweet or jalapeño pepper, chopped
2-15 oz cans (4 cups) cooked black beans, drained
1-14.5 oz can (2 whole) tomatoes, chopped
1-2 tablespoons paprika
1/2 teaspoon cayenne
Heat oil over medium heat in large skillet. Add onions and cook until soft. Add garlic and pepper and cook another 2-3 minutes. Add beans and tomatoes. Stir in paprika, cayenne, and salt. Cover and let simmer for about 10 minutes, stirring occasionally.
Spool into bowls on top of spinach. Add 1-tablespoon coconut oil and dollup of yogurt to each bowl and stir in.