Chipotle pepper Seasoned Black Beans are a high-protein dish, perfect for making vegetarian tacos, burrito bowls, or eating with a spoon! It's so easy to cook black beans with chipotle chiles, garlic, and warm spices. We're making this simple recipe right on the stovetop, and they'll be ready in under an hour.
Why This Seasoned Black Beans Recipe is So Good
- A Hearty, Flavorful Bean Dish. Beans are such a big part of my diet as a vegetarian, I'm always looking for new delicious ways to cook them. These chipotle seasoned black beans are so tasty, I make them all the time.
- Use Dry or Canned Beans. Dry beans are cheaper, but canned black beans are more convenient. You can use either in this easy recipe.
- Spicy, Or Not, you decide! I like my black beans to be spicy, but not too spicy. You can adjust the spice level by adjusting the number of chipotle peppers you add.
Tips and Tricks for Making Perfect Seasoned Black Beans
- You can use canned black beans in this recipe to save time. Since they're already cooked, there's no need to soak them!
- If you do want to use dry beans, start with ¾ pound of them, soaked overnight.
- You'll find chipotle peppers in adobo in cans at your grocery store. At mine, they are with the other Mexican food items. Check the labels to be sure that yours are gluten-free.
- Be careful not to burn the garlic. When you're sauteeing minced garlic, it can burn very quickly, and burned garlic will ruin the flavor of your dish. Garlic only takes about a minute to saute, and you should be ready to pour in the adobo chiles to stop the garlic from cooking.
- The cook time in the recipe below may need to be adjusted. If you find that the beans are still too liquidy after simmering for 20 minutes, keep simmering until the sauce is nice and thick.
- You need to remove the bay leaves. They add wonderful flavor to chipotle black beans, but bay leaves are not edible. Pull them out of the pot before serving.
- The spice level of the beans is determined by how many chipotles you add. 1 pepper will be mildly spicy, while 2 will have a bit more kick.
- Don't pour the whole can of peppers into your beans! There are usually 6 or 7 peppers in a small can of chipotles in adobo sauce. Pull out only the 1 or 2 that you need and chop them up. The rest can be frozen in small bags or containers for another recipe.
What to Serve With Chipotle Seasoned Black Beans
Use seasoned black beans to make the most delicious vegan burritos! Top with cheese, lettuce, tomatoes, rice, or any other toppings you enjoy.
You can also make some Instant Pot brown rice, and use these beans with or without Tofu Sofritas to create filling burrito bowls.
I sometimes use leftover chipotle beans, cold, to top salads. It's the easiest lunch to meal prep, and delicious topped with my vegan avocado dressing.
More Recipes to make with Canned Beans
- Southwest Seasoned Black Beans
- Instant Pot Black Beans
- Air Fryer Tacos
- Air Fryer Tostadas
- Calico Beans
- Vegetable Ragu
- Sweet Vegetarian Chili
- Three Bean Salad
- Vegan Baked Beans
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Seasoned Black Beans
Seasoned Black Beans are a high-protein dish, perfect for making vegetarian tacos, burrito bowls, or eating with a spoon!
Equipment
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 cup yellow onion diced (from ½ yellow onion)
- 4 garlic cloves minced
- 1-2 chipotle chili in adobo finely chopped
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 45 ounces canned black beans drained and rinsed (or ¾ lb dried black beans soaked overnight)
- 2 cups vegetable broth or water
- ¼ cup lime juice
- ¼ cup chopped cilantro for serving
Instructions
- Heat the olive oil in a dutch oven over medium heat. Add the onions and cook for 4-5 minutes, stirring occasionally, until the onions are translucent.
- Add the garlic and sauté an additional 1-2 minutes, stirring frequently so the garlic doesn't burn.
- Add the chopped chipotle peppers in adobo, bay leaves, salt, cumin, paprika, ground black pepper and oregano. Stir to combine.
- Add the drained black beans and vegetable broth. Stir until combined.
- Bring to a boil and then simmer on low for 25-30 minutes.
- When finished, the beans will be heated through and the sauce will have thickened.
- Remove the bay leaves from the pot. Stir in the lime juice and serve with chopped cilantro.
Notes
- You can find chipotle chilis in adobo sauce in cans at your local grocery store. Be sure to check the ingredients to make sure it is gluten-free.
- You can either use canned black beans or dried black beans in this recipe. If you use canned black beans, you will need to rinse and drain the beans. If you use dried beans, you will need to soak them overnight. Keep in mind that you will need less dried beans than canned beans because as they soak they will expand. Follow the amounts in the recipe for each type.
- The spice level of the beans is determined by how many chipotles you add. 1 pepper will be mildly spicy, while 2 will have a bit more kick.
- If you find that your beans are still too liquidy after simmering for 30 minutes, continue to simmer longer until the liquid has evaporated and the sauce is thick.
- Store leftovers in the fridge for up to 5 days. You can easily reheat these beans on the stove or in the microwave.
Nutrition
Calories: 389kcalCarbohydrates: 62gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2280mgPotassium: 1094mgFiber: 23gSugar: 3gVitamin A: 393IUVitamin C: 19mgCalcium: 140mgIron: 7mg
Tried this recipe?Let us know how it was!
Hi Cindy:
I'm questioning the 2280mg of Sodium per serving. Is that correct?
Thanks,
Michael