Begin by opening two cans of black beans, draining them in a colander, and rinsing thoroughly under cool running water. Set the beans aside.

In a large skillet, heat a tablespoon of oil over medium heat. Add diced shallots and sauté for about 3-4 minutes until soft.

Stir in minced garlic and grated ginger, allowing to cook for an additional 1-2 minutes until fragrant.

Add the prepared black beans to the skillet and toss them with the sautéed mixture. Cook for 3-5 minutes until heated through.

Fold in fresh spinach and drizzle with soy sauce, cooking until the spinach wilts, about 2 minutes more.

In a small mixing bowl, combine tahini, ginger, garlic, lime juice, soy sauce, and sriracha. Whisk until smooth, adding water if needed.

To assemble, start with a base of cooked quinoa or rice, then spoon the sautéed mixture on top. Drizzle the dressing over the bowl and add toppings if desired.