A quick, vegan lunch!

Source: Brandi- The Vegan 8

Ingredients:​

• 1 large red bell pepper​
• 1 ¼ c of canned corn​
• 2 15 oz. cans low-sodium black beans, drained and rinsed​
• ¼ c fresh lime juice​
• 2 tsp sugar​
• 1 tsp chili powder​
• ½ tsp ground cumin​
• 1/8 tsp salt​
• 1 avocado, chopped (optional)

Directions: ​

1. Preheat oven 400°F and line 1 sheet pan with parchment paper or spray with cooking spray. Place chopped bell pepper and corn on the pan in a single layer. Roast for 10 minutes.​
2. Drain and rinse beans. Warm up for 1 minute in the microwave.​
3. Combine lime juice, sugar, chili powder, cumin and salt in a small pan. Heat for several minutes over medium-low heat, whisking well. ​
4. Mix red pepper, corn, beans, and lime sauce. Chop and add avocado on top if desired.