Description
These flavorful Chipotle Black Beans are easy to make and can be used in so many different ways. The chipotle peppers give these protein packed black beans a spicy kick that really takes them to the next level. This recipe is freezer friendly and can be enjoyed with rice, tortillas or in salads. Make a big batch today to have them on hand all week long.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 1/2 cup diced onion, I used white but any color will work
- 1–2 tablespoons diced fresh jalapeno, depending on how much heat you want
- 2–3 cloves garlic, minced
- 3 (15 oz) cans black beans, drained*
- 1/3 cup chopped chipotle peppers with adobo sauce, or more if you want more heat
- 1 (14.5 oz) can fire roasted tomatoes, I like to drain all the liquid out and then chop up the diced tomatoes into even smaller pieces (as pictured above)
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1 small pinch ground cinnamon, optional
- Salt, to taste
Instructions
- Heat a large pan over medium heat and add 2 teaspoons olive oil and the diced onions, with a small pinch of salt. Cook onions until softened, 2 minutes. Next, add in the garlic and diced jalapeno and cook for another minute, until garlic is fragrant.
- Add in the black beans, canned tomatoes, chopped chipotle peppers, spices, salt and pepper. Mix everything together well and let the beans cook until they’re starting to simmer, stirring every minute or two. Use a potato masher, or large fork, to mash about half of the beans, or until desired texture is reached. Cook black beans for a minute or two more, until they’re slightly thickened and then turn off the heat. Squeeze in some fresh lime juice and season with any extra salt that is needed.
- Enjoy Chipotle Black Beans by themselves or with rice. They can also be added to tacos, burritos, nachos and salads.
Notes
*I don’t like my chipotle black beans to be too liquidy, so I drain off almost all of the extra liquid from the bean cans and the canned tomatoes. You are welcome to leave some of that liquid in the recipe if you want your beans to be more on the soupy side.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: Mexican Inspired
