Chipotle Black Beans
Chipotle Black Beans is a 30-minute quick and easy vegan recipe with 6 simple ingredients for a one-pot main dish for a healthy plant-based dinner prepared with no added oil.
Servings: 4
Calories: 283kcal
Ingredients
- 1 medium onion diced
- 2 tablespoons chipotle peppers in adobo 2 chilies chopped with sauce (see note 1)
- ½ cup salsa
- 14 ounces light coconut milk 1 can
- 1 teaspoons maple syrup
- 3 cups cooked black beans 2 – 15-ounce/400-gram cans, rinsed and drained
- Salt to taste optional
Instructions
- Heat a pot to medium-high heat, and then add the onions. Sauté for 2-3 minutes until they soften and become translucent. Stir constantly and add water a tablespoon at a time if they start to stick.
- Mix in the chopped chipotle peppers and salsa. Mix well.
- Add the coconut milk and maple syrup. Lower the heat and cover the pot so the sauce simmers for about 10 minutes.
- Stir in the black beans and simmer for another 5 minutes to heat through. Simmer for longer if you want to thicken the sauce.
- Taste and add salt if desired.
- Serve in bowls with extra salsa and lime wedges, if desired. For a complete meal, serve over rice or quinoa.
Notes
- The best substitute for chipotle peppers in adobo sauce is a diced jalapeno (cooked with the onions) plus either a teaspoon of ground chipotle peppers, chipotle chili powder, ancho chili powder, or smoked paprika.
- Store chipotle black beans in an airtight container for 5 days or freeze for 3 months.
- For added greens, add chopped spinach (fresh or thawed frozen).
Nutrition
Calories: 283kcal | Carbohydrates: 41g | Protein: 12g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 299mg | Potassium: 586mg | Fiber: 13g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg