Print Recipe

1-Pan Mixed Bean & Veggie Stir-Fry

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Vegan, Vegetarian
Keyword: Plant-Based, Stir-Fry, Vegan, Vegetables, Vegetarian, Veggies
Author: Kelly Ohana


  • 2 19 oz. cans of organic low-sodium mixed beans
  • 1 white onion, cubed
  • Avocado oil spray
  • 4 cloves garlic, minced
  • 3 stalks celery, cubed
  • 1 bell pepper, cubed
  • 1 heaping tbsp. yellow turmeric organic mustard (I used Maison Orphée)
  • Sea salt & black pepper to taste
  • 1/2 tsp. ground turmeric
  • 2 tbsp. coconut aminos
  • 1/3 cup fresh cilantro or other fresh herb of choice
  • 1/2 tsp. smoked paprika
  • 2 tbsp. dried herbs
  • 1/2 cup organic sugar-free tomato sauce (I used Organico Bello Kale & Basil Tomato Sauce)
  • 2 tbsp. raw organic apple cider vinegar
  • 4 green onions, chopped finely


  • Add the onion, peppers, celery, garlic to a large skillet & spray with avocado oil. Sauté over medium high heat until onions are translucent & veggies are almost fully cooked.
  • Remove the skillet from the heat, lower the fire & add all the other toppings, beans & tomato sauce. Heat again over medium-high heat for another 2-3 minutes to combine the ingredients.
  • Remove from the heat & top with green onion! Enjoy!