Cuban Black Beans with Carrots

I got this recipe from my Aunt Traci, but have changed it just a bit to fit my family.  This is a quick and yummy dinner.

Cuban Black Beans with Carrots

2 tablespoons olive oil

1 onion, small dice

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

4 large carrots, small dice

1 red pepper, small dice

1 8-ounce can tomato sauce, plus 1 can of water

3 tablespoons chopped cilantro (Traci uses 2 T. parsley)

2 cans black beans, rinsed and drained

Salt and pepper to taste

Cooked brown rice or quinoa

Garnishes:

Sour cream

Tomato

Avocado

Cilantro

Lime

In a large skillet, sauté onions, garlic, and spiced in the oil until the onions begin to soften.  Add the carrots and sauté for a few minutes.  Add the peppers and sauté a couple of more minutes.  Add salt, pepper, tomato sauce and water.  Simmer until the vegetables are tender.  About 10 minutes.  (I like my carrots to maintain a slight crunch.)  Add black beans and simmer until heated through.  Salt to taste.  Serve over brown rice or quinoa.  Garnish with sour cream, diced tomato, diced avocado, cilantro, and a squeeze of fresh lime juice.