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Vegetarian Research

Chipotle Black Beans

These flavorful Chipotle Black Beans are easy to make and can be used in many different ways. The chipotle peppers give these protein-packed black beans a spicy kick that really takes them to the next level. This freezer-friendly recipe can be enjoyed with rice, tortillas, or salads. Make a big batch today to have on hand all week long.

close up of a pan of chipotle black beans topped with cilantro

Beans are a huge part of my diet because they’re packed with protein and go so well in many different recipes. These Chipotle Black Beans are one of my favorite ways to prepare them. The chipotle peppers add a spicy kick and make these beans perfect for tacos, burritos, and so much more!

Why You’ll Love This Flavorful Black Bean Recipe

  • Easy to make – I use canned black beans for this recipe, so it comes together quickly, and you only need a handful of other ingredients you may already have. If you don’t already have the spices in your pantry, you can buy a packet of chili seasoning and add 3-4 teaspoons of it.
  • Versatile – These spicy black beans make a great side dish and are great with rice, tortilla chips, tacos, burritos, and salads. They can be enjoyed as a main dish or side.
  • Freezer friendly – I’m starting to stock up my freezer with healthy, protein-packed foods that can easily be thawed and used in various recipes. These black beans freeze well in bulk and in single-serving portions.

showing all the ingredients needed to make these spicy chipotle black beans

Why Your Body Will Love These Black Beans 

  • Blood Sugar Regulation – Black beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes black beans a healthy choice for people with diabetes who need to control their blood sugar levels more. They also keep you feeling full for a longer period of time since they digest slowly.
  • Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
  • Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.

Chipotle black beans before and after they have been mashed and cooked

Chipotle Black Bean Recipe Ingredients 

  • Black Beans – I use canned black beans for this recipe, but homemade ones can easily be swapped. I don’t like my chipotle black beans to be too liquidy, so I drain off most of the extra liquid from the can before adding the beans into the pot.
  • Chipotle Peppers – Chipotle peppers are jalapeno peppers that have been dried and smoked. They’re spicy and usually come packed in adobo sauce or dried. I like to use both the chipotle peppers and the adobo sauce for this recipe. I really enjoy the flavor of the La Costena brand (pictured above).
  • Canned Tomatoes – I like to use fire-roasted canned tomatoes because they add so much extra flavor. For this recipe, I prefer the tomatoes to be chopped into small pieces, so I like to drain out most of the canned tomato liquid and then chop up the tomatoes before adding them in.  That step is totally optional, though.
  • Onion & Garlic – Fresh onion and garlic add lots of flavor to these beans and will make your kitchen smell amazing while cooking them.  They create a nice flavor base that all the other ingredients build on.
  • Jalapeno – I wanted to add some fresh jalapenos into this recipe since chipotle peppers are dried jalapenos. They add extra heat, so you can leave them out if you prefer.
  • Spices – These black beans are flavored with cumin, paprika, garlic powder, onion powder, and a pinch of cinnamon.

close up of a pan of chipotle flavored black beans

How To Make Spicy Chipotle Black Beans 

  1. 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 the garlic is fragrant.
  2. Add in the black beans, canned tomatoes, chopped chipotle peppers, spices, salt and pepper. Mix everything together 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 the 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 extra salt as needed.
  3. Enjoy Chipotle Black Beans on their own or with rice. They can be added to tacos, burritos, nachos, and salads.

big spoonful of spicy black beans

Recipe Frequently Asked Questions

  • This recipe is already both vegan and gluten-free.
  • Are these beans spicy? You can make these chipotle black beans as mild or spicy as you like. Add 2-3 chipotle peppers if you want them mild and 4-5 if you want spicy beans.
  • How should these beans be enjoyed? These chipotle beans can be used in many different ways, including on nachos, tacos, burritos, burrito bowls, with rice, or as a side dish.
  • How long do these beans last?  If stored in an air-tight container in the refrigerator, they should last for about five days.
  • What is the best way to freeze these beans?  I like to portion them out into 1-cup servings for the freezer to grab what I need to defrost.  They can be frozen in a large container in bulk as well. Freeze for up to three months. Defrost in the refrigerator, on the kitchen counter, or in the microwave.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

chipotle black beans in a bowl of rice with avocado

Looking For More Easy Bean Recipes?

Easy Homemade Refried Beans

Mexican Style Black Beans

Cheesy Green Chile Pinto Beans

Vegan Stovetop Baked Beans

Chili Beans with Vegetables

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Chipotle Black Beans


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    35 minutes


  • Yield:
    4-6
  • Diet: Vegan

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

  • 2 teaspoons extra virgin olive oil
  • 1/2 cup diced onion, I used white but any color will work
  • 12 tablespoons diced fresh jalapeno, depending on how much heat you want
  • 23 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

  1. 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.
  2. 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.
  3. 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

The post Chipotle Black Beans appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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