Part 3/7:
While the beans are baking, chop your veggies. Finely dice the red onion, red bell pepper, and green bell pepper. Grate about half a cup of carrots. Once your beans are baked, heat about three tablespoons of olive oil in a pan over medium heat. Add the diced onions, bell peppers, and grated carrots, tossing them to coat in the oil.
Cook this mixture for about 8 to 10 minutes until the veggies soften and most of the moisture is cooked out. Season with salt, minced garlic, cumin, cayenne pepper, smoked paprika, and black pepper for that flavorful kick.