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Chipotle Lime Black Bean Bowls Recipe

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★★★★★

4.8 from 146 reviews

This Chipotle Lime Black Bean Bowls recipe offers a flavorful, hearty, and healthy vegetarian meal. Featuring smoky chipotle peppers, fresh lime, and a vibrant avocado cilantro sauce, it’s perfect served over jasmine rice with baked plantains and fresh veggies. The dish combines sautéed vegetables, tender black beans simmered in a savory broth, and a creamy sauce to create a balanced, satisfying bowl with bold Mexican-inspired flavors.

Ingredients

Scale

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 (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

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 (plus extra as needed)

For Serving

  • Baked plantains
  • Cooked jasmine rice
  • Extra diced onion and peppers
  • Sliced chives for garnish

Instructions

  1. Sauté Vegetables: Heat olive oil in a large skillet over medium-low heat. Add diced onions with a pinch of kosher salt and sauté until softened. Stir in diced red and green bell peppers and continue sautéing for 2 minutes.
  2. Add Aromatics and Spices: Stir in minced garlic and cilantro stems until fragrant. Then add smoked paprika, ground coriander, thyme, and oregano, mixing well to combine the spices with the vegetables.
  3. Add Beans and Broth: Add finely minced chipotle peppers, drained black beans, and vegetable broth to the skillet. Stir well, bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally.
  4. Thicken the Stew: Using the back of a spatula or spoon, lightly mash about one-third of the beans in the skillet to thicken the stew. Stir again to evenly distribute the mashed beans.
  5. Season the Stew: Remove the pan from heat. Stir in optional maple syrup or brown sugar, lime juice, and lime zest. Taste and adjust kosher salt as needed for seasoning.
  6. Prepare the Avocado Cilantro Sauce: In a blender, combine plant-based yogurt, avocado, red wine vinegar, lime juice and zest, grated garlic, chives, cilantro, dry oregano, a pinch of salt, and 1/4 cup water. Blend until smooth. If the sauce is too thick, add 1-2 tablespoons of water at a time until desired consistency is reached.
  7. Serve the Bowl: Serve the black bean mixture over cooked jasmine rice. Top with the creamy avocado cilantro sauce. Garnish with extra diced onions, peppers, sliced chives, and baked plantains on the side for a complete meal.

Notes

  • Optional maple syrup or brown sugar balances the heat and smokiness of chipotle peppers but can be omitted for a less sweet dish.
  • Use canned black beans to save time, but rinsing and draining helps reduce sodium and bitterness.
  • The avocado cilantro sauce can be made ahead and refrigerated up to 1 day; stir before serving.
  • Adjust chipotle peppers quantity for desired smoky heat level.
  • For a gluten-free meal, ensure the vegetable broth and any store-bought sauces are certified gluten-free.

Keywords: Chipotle Lime Black Bean Bowls, Vegan Bean Bowl, Mexican Vegetarian Bowl, Avocado Cilantro Sauce, Smoky Black Beans, Healthy Dinner Bowl

Find it online: https://bakedbylisa.com/chipotle-lime-black-bean-bowls-recipe/