Chipotle Chili Black Beans (quick and easy recipe)
Great as a main or a side, these black beans are packed with flavor and come together so fast!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Main Course, Side Dish
Cuisine Mexican
- 2 cans black beans drained and rinsed
- 2 small chipotle peppers in adobo sauce or about 2 tbsp if diced
- 1/4 cup salsa jarred or homemade
- 1/4 cup vegetable stock see notes
- 1 tsp smoked paprika see notes
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4-1/2 tsp salt or more to taste
- 1/2 lime juiced
- 1/4 cup cilantro roughly chopped
Combine black beans, salsa and broth in medium sized skillet or saucepan over medium heat.
Stir in paprika, cumin, garlic and salt. If the mixtures seems too dry, add in more stock a tablespoon at a time until there is enough liquid to bring to a low simmer.
Reduce heat to low and simmer until thick and heated through.
Remove from heat, stir in lime juice, garnish with cilantro, if desired, and serve.
If you can't find vegetable stock, make your own by combining 1/2 of a vegetable bouillon cube or 1/2 teaspoon 'better than bouillon' paste with 1/4 cup warm water. Stir until combined.
Using bouillon adds a lot of flavor and reduces the amount of salt you may need, adversely, if you use a broth instead of a stock, you'll want to salt more generously.
Since moisture levels in different brands or types of salsa vary, you might need to adjust the amount of broth added to get the right consistency. We want enough liquid to make it all come together, but not so much they are runny or soupy
Smoked Paprika - if you absolutely can not find any, you can get a similar smokey flavor by adding a little more of the adobo paste, from the chipotle peppers, (careful however, this can add more spice!) Or, by adding a few drops liquid smoke. Keyword beans, dairy free, gluten free, tacos, vegan, vegetarian