Description
These Chipotle Lime Black Bean Bowls are a flavorful and hearty vegan meal that combines smoky chipotle peppers, fresh lime, and a creamy avocado cilantro sauce. Perfect for a quick, nutritious dinner, the black beans are simmered with spices and vegetables to create a satisfying stew served over rice and topped with a zesty, herbaceous sauce.
Ingredients
For the Black Bean Stew
- 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
For the Avocado Cilantro 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 1-2 tbsp as needed)
- Pinch of salt
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet over medium-low heat. Add diced onions and a pinch of salt, sautéing until softened. Add diced red and green bell peppers and continue to sauté for 2 minutes.
- Add Aromatics and Spices: Stir in the minced garlic and cilantro stems until fragrant. Then add smoked paprika, ground coriander, dry thyme, and dry oregano, mixing well to combine the spices with the vegetables.
- Simmer Beans: Add the finely minced chipotle peppers, black beans, and vegetable broth to the skillet. Stir everything together, bring to a boil, then reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally.
- Mash Beans: Using the back of your spatula or spoon, lightly mash about one-third of the beans in the stew to thicken the texture. Stir to incorporate evenly.
- Season: Remove the skillet from heat and stir in the maple syrup (or brown sugar if using), lime juice, and lime zest. Taste and adjust with kosher salt as needed.
- Prepare Sauce: In a blender, combine the plant-based yogurt, avocado, red wine vinegar, lime juice and zest, grated garlic, chives, cilantro leaves, dry oregano, a pinch of salt, and 1/4 cup water. Blend until smooth, adding 1-2 tablespoons more water as needed to reach the desired creamy consistency.
- Serve: Serve the black bean stew over cooked rice or your preferred grain. Drizzle or dollop generously with the avocado cilantro sauce and enjoy immediately.
Notes
- If you prefer less heat, reduce the amount of chipotle peppers or remove the seeds before mincing.
- The maple syrup or brown sugar is optional but helps balance the smoky and tangy flavors.
- This recipe is vegan and gluten-free by design; ensure the plant-based yogurt and spices meet any specific dietary needs.
- Cooking time may vary slightly depending on your stove and skillet; keep an eye to avoid burning the garlic and spices.
- Leftover black bean stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For extra protein, serve with a grain like quinoa or add a sprinkle of nutritional yeast on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
