Beans, beans the wonderful fruit… I don’t have an emotional story to go on about these spicy vegan black beans, but they sure are delicious! I created this recipe while I was just trying to throw together something for a last minute get together. I took it to the gathering and there were no leftovers!
I’ve made these vegan black beans several times since then and have enjoyed them over rice and over tacos! The secret trick to these black beans are the chipotles in adobo. I think they add something so delicious to the recipe, but if you need to keep it simple, you can omit! Keep reading for the recipe.
Try these black beans on my Bangin’ Fish Taco Bowls for a vegan swap!
The Method
To make these spicy vegan black beans, start by preparing your ingredients. It always makes cooking easier if you have your ingredients prepared and lined up. Once you’ve done all of your chopping and dicing, heat a dutch oven over medium heat with a drizzle of avocado oil.
After it has heated up, add the diced onion! Saute for a few minutes until the onion has become translucent, then add in the jalapeno and garlic. Stir and continue cooking for about 30 seconds until the garlic is fragrant. Then add cumin, chipotle pepper, and the adobo sauce from the peppers! Once all of that is combined, add in the two cans of black beans (do not drain them!) and bring to a simmer.
Simmer the beans for about 15 minutes, until the liquid has reduced. If the beans become too dry, simply add a couple of tablespoons of water. Adjust salt to taste before serving! You can add cilantro and lime on top if you wish. Enjoy!
If you make this recipe, be sure to post a picture on Instagram, using the hashtag #SNG eats.
Spicy Vegan Black Beans
Ingredients
- 2 cans black beans
- 1 onion diced
- 1 clove garlic minced
- 1 jalapeno diced
- 2 tbsp chipotle in adobo liquid +1 pepper (diced)
- 2 tbsp avocado oil
- 1 tsp cumin
- salt + pepper to taste
Instructions
- Prepare ingredients by dicing onion, jalapeno, and chipotle in adobo, and mincing garlic. It's also a great time to open your cans so they're ready to go!
- Heat a dutch oven or pot of your choice over medium heat. Add 2 tbsp avocado oil (or olive oil).
- Once the dutch oven has heated up, add the diced onion. Saute for about 5 minutes until the onion becomes translucent, then add the jalapeno and garlic. Continue cooking for about 30 seconds until fragrant. Then add the cumin, chipotle pepper, and the adobo sauce from the chipotle.
- Stir thoroughly and then add the two cans of black beans. Bring everything to a simmer. Let it simmer for about 15 minutes until the liquid has reduced a bit. Give it a taste, adjust salt and pepper to taste. Top with cilantro and a squeeze of lime if you like!
