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Warm Black Bean Spinach Ensalada


  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 stalk celery diced
  • 1 clove garlic pressed
  • 2 cups cooked or canned black beans drained and rinsed
  • 3 cups fresh spinach
  • 1 can diced tomatoes in juice
  • 2 teaspoons taco seasoning
  • Salt and pepper to taste


  • Heat olive oil in a saute pan over medium-high heat. Add the onion, celery and garlic, cooking until softened.
  • Stir in black beans, spinach, tomatoes, and taco seasoning. Cover and simmer until the spinach has wilted, stirring as needed.
  • Adjust flavor with salt and pepper and serve.