Chipotle Lime Black Bean Bowls Recipe

Introduction

These Chipotle Lime Black Bean Bowls combine smoky, tangy, and fresh flavors for a satisfying plant-based meal. The creamy avocado cilantro sauce adds a cool contrast to the spiced black beans. Perfect for a quick weeknight dinner or meal prep.

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
• 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 (for sauce)
• 1 clove garlic, grated
• Handful chives
• 1/3 cup cilantro, stems removed
• 1/2 tsp dry oregano (for sauce)
• 1/4 cup water

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and a pinch of salt, then sauté until they soften. Stir in the diced red and green bell peppers and cook for another 2 minutes.
2. Step 2: Add the minced garlic and finely minced cilantro stems to the pan, stirring until fragrant. Mix in the smoked paprika, ground coriander, dry thyme, and dry oregano until well combined.
3. Step 3: Stir in the minced chipotle peppers, black beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
4. Step 4: Using the back of a spatula or spoon, lightly mash about one-third of the beans in the skillet to thicken the stew. Stir to combine.
5. Step 5: Remove the pan from heat and stir in the maple syrup or brown sugar (if using), lime juice, and lime zest. Taste and adjust the salt as needed.
6. Step 6: To make the avocado cilantro sauce, 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 water in a blender. Blend until smooth, adding 1-2 tablespoons of water if the sauce is too thick, until desired consistency is reached.
7. Step 7: Serve the black bean mixture over cooked rice and top generously with the avocado cilantro sauce. Enjoy warm.

Tips & Variations

• For a spicier kick, add more chipotle peppers or a dash of cayenne pepper.
• Serve with quinoa or cauliflower rice for a gluten-free option.
• If fresh cilantro is not available, use extra chives or parsley for the sauce.
• Maple syrup can be swapped with brown sugar or agave nectar for sweetness.

Storage

Store the black bean mixture and avocado cilantro sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the beans gently on the stove or in the microwave. The sauce is best served cold and should be stirred before serving. Avoid freezing the sauce as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than black beans?

Yes, you can substitute black beans with pinto or kidney beans, but keep in mind the flavor profile will vary slightly.

How can I make this recipe vegan?

This recipe is naturally vegan when using plant-based yogurt. Make sure all your ingredients, like broth and sweeteners, are vegan-friendly.

Chipotle Lime Black Bean Bowls Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

These Chipotle Lime Black Bean Bowls combine smoky, tangy black beans simmered with spices and chipotle peppers, topped with a creamy avocado cilantro sauce. This vibrant plant-based dish is perfect for a nutritious lunch or dinner, delivering bold flavors with wholesome ingredients in an easy stovetop recipe.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Black Bean Mixture

• 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

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 fresh chives
• 1/3 cup cilantro, stems removed
• 1/2 tsp dry oregano
• 1/4 cup water (plus more to adjust consistency)
• Pinch of salt

Instructions

1. Sauté Aromatics: Heat olive oil in a large skillet over medium-low heat. Add diced onions with a pinch of salt and sauté until softened. Then add the diced red and green bell peppers and cook for 2 more minutes until slightly tender.
2. Add Garlic, Cilantro Stems, and Spices: Stir in minced garlic and finely minced cilantro stems until fragrant. Then sprinkle in smoked paprika, ground coriander, dry thyme, and dry oregano; stir well to combine evenly with the vegetables.
3. Simmer Black Beans: Add the finely minced chipotle peppers, black beans, and vegetable broth to the skillet. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally to prevent sticking.
4. Mash Beans: Using the back of a spatula or spoon, lightly mash about one-third of the black beans in the skillet. This helps thicken the mixture and create a stew-like consistency. Stir to redistribute.
5. Finish the Bean Mixture: Remove the pan from heat, then stir in the maple syrup (or brown sugar), lime zest, and lime juice. Taste and season with kosher salt as needed for balanced flavor.
6. Prepare the Avocado Cilantro Sauce: In a blender, combine the plant-based yogurt, ripe avocado, red wine vinegar, lime zest and juice, grated garlic, fresh chives, cilantro leaves, dry oregano, a pinch of salt, and 1/4 cup water. Blend until smooth. If the sauce is too thick, add water 1-2 tablespoons at a time until you reach your desired consistency.
7. Serve: To assemble, serve the warm black bean mixture over cooked rice or grain of choice and top generously with the creamy avocado cilantro sauce. Enjoy immediately for best flavor and texture.

Notes

• Use fresh lime zest and juice for the best citrus brightness.
• You can substitute chipotle peppers with chipotle powder if unavailable, adjusting amount to taste.
• For a spicier dish, add more chipotle peppers or a pinch of cayenne.
• The avocado cilantro sauce can be made ahead and stored in the refrigerator for up to 2 days.
• Serve over brown rice, quinoa, or cauliflower rice for variation.
• This recipe is vegan and naturally gluten-free.

Keywords: chipotle black bean bowls, vegan black bean recipe, avocado cilantro sauce, plant-based protein bowl, quick vegan dinner