Pinto Beans with Cherry Tomatoes

A quick, flavorful dish with smoky seasonings.

Ingredients

Vegetables

  • 200g carrots (2 medium), sliced into rounds using mandolin

  • 300g cherry tomatoes (2 cups), halved

  • 3-4 cloves garlic, minced

Proteins & Base

  • 1 can pinto beans, drained and rinsed

  • 1 tablespoon olive oil

Seasonings

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon chili flakes

  • 2 tablespoons nutritional yeast

  • Fresh ground black pepper to taste

Method

  1. Prep Vegetables

    • Slice carrots using mandolin

    • Halve cherry tomatoes

    • Mince garlic

  2. Cook Base

    • Heat olive oil in pan over medium heat (350°F)

    • Add carrot rounds

    • Cook 5-7 minutes until carrots begin to soften

  3. Add Aromatics

    • Add minced garlic and smoked paprika

    • Cook 30-60 seconds until fragrant

  4. Add Tomatoes

    • Reduce heat to medium-low (300°F)

    • Add cherry tomatoes, chili flakes, and black pepper

    • Cook 3-4 minutes until tomatoes release juices

  5. Finish Dish

    • Add drained and rinsed pinto beans

    • Sprinkle in nutritional yeast

    • Heat through 3-5 minutes

Notes

  • Makes approximately 2-3 servings

  • Count bean can’s sodium content against daily allowance

  • Rinsing beans reduces sodium content