• 1 large onion chopped
  • 2 large cloves of garlic, minced
  • non stick cooking spray
  • 2 15 ounce cans of black beans drained and rinsed
  • 24 ounces of veggie stock
  • 1 cup picante sauce
  • 1/2 teaspoon oregano
  • 2-3 cups cooked rice


Saute the onion and garlic until soft. Add stock, picante, beans, and oregano. Cover and simmer for about 20 minutes (until a lot of the liquid has evaporated). Serve over cooked rice.

I use hot picante, but if you can’t tolerate spicy food, use mild or medium. It is also good topped with non-dairy sour cream.

Serves: 6