yields 4-6 servings

• 2, 15 oz cans black beans, low-sodium, rinsed and drained
• 15 oz can organic tomato sauce
• 2 tbsp. organic tomato paste
• 1 tbsp. olive oil
• 1 cup organic mini bell peppers, sliced
• 2 tbsp. minced garlic
• 1 cup organic unsweetened canned coconut milk
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 cup wild rice, uncooked
• 2 limes, juiced
• 1 tbsp. fresh cilantro, chopped

Cook rice according to package instructions. Once cooked, mix in lime juice and fresh cilantro, set aside. In a cast iron skillet or large pan, heat olive oil at medium-high heat. Sauté garlic and bell peppers for 2-3 minutes and then add the rest of the ingredients. Simmer until sauce thickens, about 20 minutes. Serve black bean mixture on top of cilantro lime rice and enjoy!