2 tsp (10 mL) grapeseed or other oil of choice1 small yellow onion, diced1 red bell pepper, diced2 tomatoes, diced1 ripe plantain (yellow peel with some black spots), peeled and diced (optional) 1 jalapeno pepper, seeded and diced1 - 19 oz (540 mL) can black beans, rinsed and drained2 Tbsp (30 mL) cocoa powder1/2 tsp (2 mL) cumin powder1/4 tsp (1 mL) sea salt1/4 tsp (1 mL) black pepper1/3 cup (80 mL) cilantro, choppedJuice of 1/2 lime
Heat oil in skillet over medium heat. Add onion and cook for 2 minutes. Add bell pepper and cook for 2 minutes more. Add tomatoes, plantain (if using), jalapeno pepper, black beans, cocoa powder, cumin, salt, and pepper to skillet and cook for 2 minutes. Stir in cilantro and lime juice and remove from heat.
Serves 8.
Each serving contains: 116 calories; 5 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 22 g total carbohydrates (5 g sugars, 6 g fibre); 332 mg sodium
source: "Taco Party", alive #376, May 2013