Ingredients
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 (15oz) 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 Ingredients
- 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 if needed)
- Pinch of salt
For Serving
- Baked plantains
- Cooked Jasmine rice
- Extra diced onion and bell peppers
- Sliced chives for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium-low heat. Add diced red onion with a pinch of salt and cook until softened. Add diced red and green bell peppers and sauté for an additional 2 minutes to soften.
- Add Garlic, Cilantro Stems and Spices: Stir in minced garlic and cilantro stems until fragrant. Then, incorporate smoked paprika, ground coriander, dry thyme, and dry oregano, mixing thoroughly to combine all the flavors.
- Simmer Beans: Add finely minced chipotle peppers, mostly drained black beans, and vegetable broth to the pan. Stir to mix everything evenly. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally to prevent sticking.
- Mash Beans to Thicken: Use the back of your spatula or spoon to lightly mash about one-third of the beans in the skillet. This will release starches and naturally thicken the bean stew, creating a hearty texture.
- Finish with Lime and Sweetener: Remove the skillet from heat and stir in maple syrup (or brown sugar), lime juice, and lime zest. Taste and adjust the seasoning with kosher salt as needed.
- Prepare the Avocado Cilantro Sauce: In a blender, combine the unsweetened plant-based yogurt, ripe avocado, red wine vinegar, lime juice and zest, grated garlic, chives, cilantro leaves, dry oregano, water, and a pinch of salt. Blend until smooth. If the sauce is too thick, add 1-2 tablespoons of water incrementally and blend again until desired consistency is reached.
- Serve: Spoon the chipotle lime black bean mixture over steamed Jasmine rice. Top with avocado cilantro sauce and garnish with baked plantains, extra diced onions and peppers, and sliced chives for added flavor and texture.
Notes
- Adjust the spice level by replacing chipotle peppers with tomato paste and adding 1-2 teaspoons extra smoked paprika if you prefer a milder flavor. Caramelize the tomato paste in the pan before adding beans and broth.
- To enhance iron absorption from the beans, consume them with vitamin C-rich ingredients like bell peppers and lime juice included in this recipe. Adding extra fresh diced bell peppers on top further boosts vitamin C intake.
- The avocado cilantro sauce consistency may vary depending on yogurt thickness. If it’s too thick, gradually add water 1-2 tablespoons at a time until the sauce reaches your preferred texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
