Name: Chipotle Lime Black Bean Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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 (15 oz) 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; 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 as needed); Baked plantains; Cooked jasmine rice; Extra diced onion and peppers; Sliced chives for garnish

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Introduction

These Chipotle Lime Black Bean Bowls are full of smoky, tangy flavors that come together in a comforting, hearty dish. Perfect for a quick weeknight meal, they balance spicy chipotle peppers with fresh lime and creamy avocado sauce for a satisfying bowl.

A bowl with three main layers starting at the bottom with plain white rice, topped with a layer of cooked black beans that are dark and textured with small diced red and purple onions and bits of red bell pepper scattered over them. On one side of the bowl, there are several golden fried plantain slices, crispy and slightly browned. Bright green creamy sauce is drizzled over the beans in two wide streaks, adding a smooth texture contrast. A wedge of lime and fresh green cilantro leaves are placed near the plantains for garnish. The bowl is white with a brown rim, placed on a white marbled surface, and a beige cloth is partly visible at the side. photo taken with an iphone --ar 4:5 --v 7

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 of 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
For the sauce:

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

For serving: baked plantains, cooked Jasmine rice, extra diced onion and peppers, sliced chives for garnish

Instructions

Step 1: Heat the olive oil in a large skillet over medium-low heat. Once hot, add the diced onion and a pinch of salt, sautéing until softened.
Step 2: Stir in the diced red and green bell peppers and continue to sauté for 2 more minutes.
Step 3: Add the minced garlic and cilantro stems, stirring until fragrant. Then sprinkle in smoked paprika, ground coriander, dry thyme, and dry oregano. Mix well to combine all spices.
Step 4: Add the minced chipotle peppers, mostly drained black beans, and vegetable broth to the pan. Stir and bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally.
Step 5: Lightly mash about one-third of the beans using the back of a spatula to help thicken the stew. Stir to combine.
Step 6: Remove the pan from heat. Stir in the maple syrup or brown sugar (if using), lime juice, and lime zest. Taste and adjust the salt as desired.
Step 7: To prepare the sauce, combine plant-based yogurt, avocado, red wine vinegar, lime juice and zest, grated garlic, chives, cilantro, dry oregano, a pinch of salt, and water in a blender or food processor. Blend until smooth, adding more water a tablespoon at a time if the sauce is too thick.
Step 8: To serve, spoon the black bean mixture over cooked Jasmine rice, drizzle with the avocado cilantro sauce, and garnish with baked plantains, extra diced onions and peppers, and sliced chives.

Tips & Variations

Use fire-roasted canned black beans for extra smoky flavor.
Substitute chipotle peppers with smoked paprika and a pinch of cayenne if you prefer less heat.
Add cooked corn or diced mango for a sweet contrast.
The sauce can be made ahead and stored separately to keep fresh.

Storage

Store leftover black bean mixture in an airtight container in the refrigerator for up to 4 days. Keep the avocado cilantro sauce separate and consume within 2 days for best freshness. Reheat the beans gently over low heat, adding a splash of water if needed to loosen the stew.

How to Serve

A white bowl holds a layered dish starting with a base of white rice on the left side. On top of the rice, there are cooked black beans mixed with small pieces of onion and red bell pepper, covered in a smooth, bright green sauce spread in two thick lines. To the right, there are several golden-brown fried plantain slices, each topped with a small dollop of the same green sauce. The dish is garnished with finely chopped red onion, red bell peppers, and green herbs scattered over the beans and rice, with a few fresh cilantro leaves visible at the front edge of the bowl and a lime wedge positioned at the back near the plantains. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan when you use plant-based yogurt in the sauce. Ensure any additional toppings are also vegan.

What can I serve with these bowls?

These bowls pair wonderfully with jasmine rice, baked plantains, or a fresh green salad. You can also add some warm tortillas to make it a more substantial meal.