- 2 cups brussels sprouts, ends removed and halved
- 2 tbsp grapeseed oil (or oil of choice)
- 3 fresno chili peppers, sliced horizontally into rings (or sub with chili pepper of choice)
- 1 can black beans, drained and rinsed
- Zest and juice of ½ lime
- 2 cloves garlic, minced
- Salt
- Heat skillet over medium-high heat. Toss brussels sprouts with oil and salt and add to skillet. Cook until tender, 6-8 minutes.
- Add remaining ingredients and cook until warmed through, another 2-3 minutes before serving.
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