Spicy Hot Black Beans & Tomatoes

When dinner needs to happen fast and meatless, this one-skillet black beans and tomato dish has your back. It starts with garlic sizzled in a slick of olive oil, then chopped tomatoes go in and cook down uncovered for a few minutes until the mixture thickens.

That short reduction matters; it concentrates the tomato flavor so the sauce clings to the beans instead of running thin. In go the black beans, ground red pepper flakes for heat, and cilantro. A quick five-minute covered simmer lets everything meld and warm through.

The whole thing comes together in about fifteen minutes of cooking and lands somewhere between a chunky chili and a warm salsa. Spoon it over rice to catch the spicy tomato juices, and finish with more fresh cilantro.

Kitchen Tips

• Drain both the beans and the tomatoes well so the sauce thickens instead of turning watery.
• Don’t rush the tomato reduction; those six uncovered minutes are what build a clingy, concentrated base.
• Adjust the red pepper flakes to taste. Half a teaspoon brings warmth, but bump it up if you want real fire.
• Leftovers thicken in the fridge and make a great filling for tacos or burritos the next day.

Variations

• Stir in corn kernels or diced bell pepper for sweetness and crunch.
• Swap the black beans for pinto or kidney beans.
• Top with avocado, a squeeze of lime, or a spoonful of vegan sour cream.