1. Prepare your ingredients: wash and slice 150g of bell pepper into strips, rinse 150g of black beans, and wash 100g of spinach; mince 5g of garlic.
2. Heat 10g of olive oil in a pan over medium heat and sauté the minced garlic until it becomes fragrant.
3. Add the bell pepper strips to the pan and stir-fry for about 3 minutes until slightly softened.
4. Mix in the black beans and spinach, then sprinkle 2g of cumin over the mixture; cook for an additional 2 minutes until the spinach wilts.
5. Optionally, season with salt and pepper to taste before serving warm.

Summary

This light yet flavorful stir-fry makes a healthy grown‑up lunch, combining crisp bell peppers, hearty black beans, and fresh spinach.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 48 hours.

Allergies

This recipe is naturally gluten‑free and nut‑free, but may not be suitable for individuals with garlic sensitivities.

Side Effects

Black beans can cause mild digestive discomfort in some people.