Chipotle Lime Black Bean Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
