Chipotle Lime Black Bean Bowl
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 minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 2 chipotle peppers (can in adobo sauce), finely minced
- 2, 15oz cans black beans, mostly drained
- 1 1/2 cups veggie broth
- 1 tbsp maple syrup, optional
- Zest and juice of 1/2 a lime
- Kosher salt
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
Preparation
Heat up the oil in a large skillet over medium low heat. Once hot, add the onions and a pinch of salt and sauté until softened. Stir in the bell pepper and sauté again for 2 minutes.
Add the garlic and cilantro stems, stirring well until fragrant then stir in the spices until well combined.
Add the chipotle peppers, black beans and vegetable broth to the pan. Stir to combine then bring everything to a boil before reducing the heat to a simmer. Cook for 10-15 minutes, stirring occasionally.
Using the back of your cooking spatula or spoon, lightly mash one-third of the beans and stir again to combine to help thicken the stew.
Remove the pan from heat, stir in the maple syrup, lime juice and lime zest. Once combined, taste and adjust salt as desired.
For the sauce, place the yogurt, avocado, vinegar, lime juice and zest, garlic, fresh and dry herbs, a pinch of salt, and water in a blender cup and blend until smooth. If too thick, stir in 1-2 tablespoons of water to get desired consistency.
Serve with rice and drizzle with the sauce.
