Description
These Chipotle Lime Black Bean Bowls offer a perfect balance of smoky and citrus flavors, making them a delicious and quick meal option. Ready in under 30 minutes, they are ideal for meal prepping and feature a vibrant avocado cilantro sauce, served over jasmine rice with optional baked plantains for a satisfying, nutritious dish.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1/2 medium red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 cloves garlic, minced
- 4 stalks cilantro, stems finely minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 2 chipotle peppers, finely minced
- 2, 15oz cans black beans, mostly drained
- 1 1/2 cups vegetable broth
- 1 tbsp maple syrup or brown sugar (optional)
- Zest and juice of 1/2 a lime
- Kosher salt, to taste
Sauce Ingredients
- 1/2 cup unsweetened plant-based yogurt
- 1/2 ripe medium avocado
- 2 tsp red wine vinegar
- Zest and juice of 1/2 a lime
- 1 clove garlic, grated
- Handful chives
- 1/3 cup cilantro, stems removed
- 1/2 tsp dry oregano
- 1/4 cup water (plus extra 1-2 tbsp as needed)
- Pinch of salt
For Serving
- Baked plantains
- Cooked jasmine rice
- Extra diced onion and bell peppers
- Sliced chives for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-low heat. Add diced red onion and a pinch of kosher salt, cooking until softened. Add diced red and green bell peppers and sauté for 2 more minutes until tender.
- Add Aromatics and Spices: Stir in minced garlic and finely minced cilantro stems, cooking until fragrant. Then sprinkle in smoked paprika, ground coriander, dry thyme, and dry oregano, mixing well to combine the flavors.
- Cook Beans Mixture: Add minced chipotle peppers, mostly drained black beans, and vegetable broth to the skillet. Stir to combine, bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, stirring occasionally to allow the flavors to meld.
- Mash Beans: Using the back of a spatula or spoon, lightly mash about one-third of the beans to help thicken the mixture. Stir well to combine for a stew-like consistency.
- Finish and Season: Remove the skillet from heat. Stir in maple syrup (or brown sugar), lime zest, and lime juice. Taste and adjust kosher salt as needed to balance flavors.
- Prepare Avocado Cilantro Sauce: In a blender, combine unsweetened plant-based yogurt, ripe avocado, red wine vinegar, lime zest and juice, grated garlic, chives, cilantro, dry oregano, a pinch of salt, and 1/4 cup water. Blend until smooth. If sauce is too thick, gradually add 1-2 tablespoons of water at a time while blending until desired consistency is reached.
- Serve: Spoon the black bean mixture over cooked jasmine rice. Drizzle with the avocado cilantro sauce. Garnish with extra diced onions, bell peppers, sliced chives, and serve with baked plantains on the side if desired.
Notes
- Adjust the spice level by replacing chipotle peppers with tomato paste and an additional 1-2 tsp smoked paprika for a milder flavor. Sauté tomato paste a few minutes before adding beans and broth to caramelize.
- To enhance iron absorption from beans, consume vitamin C-rich ingredients included in this recipe such as peppers and lime juice. Adding extra diced bell peppers on top can help maximize vitamin C intake.
- If the avocado cilantro sauce is too thick, add 1-2 tbsp water after blending and blend again to reach the preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
