Rinse and drain the canned black beans thoroughly under cold water and set aside.

Heat a tablespoon of oil in a nonstick pan over medium heat. Add finely chopped shallots and sauté for 3 to 4 minutes.

Add minced garlic and freshly grated ginger, sautéing for another minute until aromatic.

Add prepared black beans to the pan, cook for about 5 minutes until heated through.

Add a couple of handfuls of fresh spinach, cook for 2 to 3 minutes until wilted. Drizzle with soy sauce and stir.

Whisk together tahini, grated ginger, sriracha, lime juice, and water to achieve desired dressing consistency.

Assemble by spooning the sautéed bean and spinach mixture over cooked rice or quinoa, drizzling with the creamy dressing.