snack

Moroccan-Spiced Roasted Black Bean and Onion 'Salata'

Name: Moroccan-Spiced Roasted Black Bean and Onion 'Salata'
Ingredients: 32.2 g Black beans, cooked (from raw); 46.0 g Onions, sweet, sliced; 1.4 tsp (5 g) Ras el Hanout spice blend; 0.4 tbsp (15 ml) Champagne vinegar; 1.4 tsp (5 ml) Olive oil

Nutrition

211

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Black beans, cooked (from raw)32.2 g

Onions, sweet, sliced46.0 g

Ras el Hanout spice blend1.4 tsp (5 g)

Champagne vinegar0.4 tbsp (15 ml)

Olive oil1.4 tsp (5 ml)

Instructions

Preheat your oven to 400°F (200°C).

In a small mixing bowl, toss the cooked black beans and the thinly sliced sweet onions with the olive oil, Ras el Hanout, and a pinch of salt.

Spread the mixture onto a small parchment-lined baking sheet in a single layer.

Roast for 15-18 minutes until the onions are soft and caramelized and the beans have developed a slightly crispy skin.

Remove from the oven and immediately drizzle with the champagne vinegar while still hot, allowing the vinegar to bloom the spices and deglaze the pan slightly.

Transfer to a small bowl and serve warm, allowing the sweet aromatics of the onions to mingle with the earthy warmth of the Moroccan spice blend.