Spiced black beans with sautéed onions, peppers and zucchini topped with creme fraiche, lime, scallions and cilantro


Black beans (dried - soaked and boiled; or canned- drained and rinsed)

2 T cumin, divided 

2 T chili powder, divided

2 T garlic powder, divided

2 tsp sea salt, divided

2 tsp pepper, divided 

2 T olive oil, divided  

One large sweet onion

2 orange and red bell peppers, sliced 

2 zucchini, halved and sliced 

1 sweet onion, sliced thin 

2 scallions, sliced thin

1 lime sliced 

Cilantro sliced for topping 

creme fraiche for topping

optional: paprika or chipotle seasoning 


Heat 1 T oil in a medium pan; add black beans, 1 T each of cumin, chili powder, garlic powder, salt and pepper. Simmer on medium low, stirring occasionally until beans have softened and thickened.

Meanwhile, heat 1 T oil in a saute pan; add sliced peppers, onions and zucchini. Add 1 T each of cumin, chili powder, garlic powder, salt and pepper. Saute on medium low, stirring constantly until vegetables have softened, about 10 minutes. 

Serve beans onto a plate, then pile onion mixture on top; top with creme fraiche, squeeze a slice of lime on top for each serving, and finish with cilantro and scallions. Optional: sprinkle paprika or chipotle seasoning for added zest.