Teriyaki Black Bean Stir-Fry
This delicious Teriyaki Black Bean Stir-Fry is bursting with sweet and savory flavors! Easy to make and super satisfying, it is the perfect plant based meal!
I’m a bit of a rule follower.
I drive the speed limit. I pay my bills on time. I cross the street at the crosswalk. I follow guidelines and policies in my life…except for in the kitchen.
When I cook, I always seem to do my best work when I wing it. I rarely follow a recipes, even when baking (which was a bit tricky when I decided to become a food blogger and had to train my whimsically-cooking self to write things down as I went). I substitute ingredients and amounts left and right to suit my taste or what I have available in my pantry. Sometimes it ends in disaster that my husband is sweet enough to choke down with a smile and a polite “It’s not my favorite recipe of your’s.” Other-times, it ends in utter delight, such as this meal.
The night I made this dish, I had planned a black bean stir-fry with whatever random veggies I had kicking around that needed to be used up, a frequent flyer on my weekly meal plan board. But, when dinner time rolled around, I was craving something sweet, savory, and a bit out of the norm. This dish satisfied all those desires.
Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!
Homemade Teriyaki Sauce
This easy homemade dressing is going to be a game changer in your kitchen.
It is so easy to make and is simply bursting with flavor. A little of this liquid magic will add pizzazz to any simple dish you throw together and is super simple to make.
Ingredients for Teriyaki Sauce
- Coconut Aminos or Soy sauce. Coconut aminos are naturally gluten free and soy free, so a great option if you are sensative to either of those.
- Honey or Maple syrup – to help balance out the salty
- Garlic – Minced.
- Ground ginger – just hit your spice cabinet for ease
- Balsamic vinegar – it brings an amazing dimension in the flavor department.
- Cornstarch or Arrowroot powder– to help thicken the sauce up
All things that many kitchens have kicking around. However, if making homemade sauces is simply not your jam, feel free to pick up some bottled teriyaki sauce to make this black bean stir fry that much easier!
Made this Teriyaki Black Bean Stir-Fry and now have leftover cabbage? Check out How To Store Cabbage. Whether it is a whole head, cut, or shredded…I’ll share how to store it so it lasts longer and is ready for easy veggie-loading!
Other easy veggie-loaded recipes to help you love your vegetables!
- Teriyaki Broccoli Chickpea Stir Fry
- Instant Pot Black Bean & Butternut Squash Soup
- Mushroom Lentil Pasta
- Easy Chicken Broccoli Casserole
- Veggie-Loaded Spaghetti Pie (vegetarian)
Teriyaki Black Bean Stir Fry
For teriyaki sauce
- 1/4 cup coconut aminos, can sub soy sauce
- 2 tbsp honey or maple syrup
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 tbsp cornstarch, can sub arrowroot powder
For stir fry
- 2 tablespoons avocado oil
- 1/2 medium onion, diced
- 1 medium red bell pepper, deseeded and diced
- 1.5 cups chopped cabbage
- 1 cup frozen corn
- 1 medium mango, peeled deseeded, and diced
- 15 ounces canned black beans, drained and rinsed
- In a medium bowl, whisk together ingredients for the teriyaki sauce. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onions and cook until they are just starting to become translucent. About 3-4 minutes.
- Add bell pepper and cook for 4-5 more minutes. Add garlic and cook for 1 more minutes.
- Add corn and cabbage to the pan and cook for another 5 minutes, stirring frequently.
- Throw black beans into the pan and pour sauce over everything, giving the ingredients a good stir to coat evenly. Let simmer just 3-4 minutes to allow the flavors to combine and the beans to warm.
- Serve warm and top with mango. Enjoy as is or serve it over cooked rice or quinoa.