1. In a dry frypan, toast the oats, cumin and chili powder over medium-high heat, stirring constantly, until the oats are lightly browned. Set aside. 2. In a pot, heat the oil over medium heat. Cook the onions, celery, jalapeno, and garlic for 2-3 minutes, stirring constantly. 3. Add the tomatoes, oat mixture and broth and bring to a boil. Reduce heat to medum low and simmer for 15 minutes, or until it has thickened sufficiently. 4. Add the black beans, return to a simmer until heated throughout. 5. Garnish with spring of cilantro and squirt of lime juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
