In the meantime, place a large skillet over medium/high heat. Add olive oil.
When the oil is hot, add peppers, and 1½ cup of the red onion.
Cook approximately 7 minutes or until vegetables are tender, stir often.
Add minced garlic, dried oregano, and ground cumin. Stir and cook approximately 30 - 40 seconds, or until mix becomes fragrant.
Add black beans including the liquid, ½ cup water, and salt. Stir to mix well.
Bring to a simmer, reduce heat and continue to simmer for approximately 5 minutes.
Take skillet off heat, add red wine vinegar, and ⅓ cup of the cilantro. Stir to mix well.
To Serve:
Place ½ cup of cooked rice on a plate, and top with ¾ cup of the black bean mixture. Sprinkle remaining onion mixture and cilantro on top, and squeeze 1 lime wedge over each serving.
Notes
Serving Size: 3/4 cup of black beans and 1/2 cup of rice.MyWW Points: 7 Green Plan7 WW Smart PointsPersonal Points will vary based on your individual plan.We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.