Chipotle peppers in adobo sauce.
Best thing since sliced bread?
If not then I’d say they’re pretty close to it 
These lil’ suckers add a sweet, rich smoky spice to any dish.
And even better, they will last in your fridge for about a month (just don’t store in the original can) – so they are there for an added flavor punch whenever you need ‘em!
Take for instance this easy vegetarian black bean taco dinner.
Which takes all of 20 minutes to prepare using all of 3 ingredients plus the fixin’s.
Don’t forget your freshly ripened avocado here either… ’tis the season 
Black beans. Salsa. Avocado. Salad. Corn Tortillas. Gang’s all here haha!
Build away.
I built my soft tacos with beans, salsa and avocado. Salad on the side.
But these smoky black beans are also good topped right onto a crisp bed of greens with all the fixin’s too! 
Either way. A healthy, easy, super fast n’ economical meal on the table in no time.
I think we can all agree that that’s a win right there
Smoky Chipotle Black Bean Tacos - Warm corn tortillas Add onion to pan over medium heat, saute in 1/2 tblsp olive oil until softened (5 minutes). Add drained black beans, chopped chipotle pepper, water and S&P. Bring to a boil then cover and simmer for 10 minutes or until thick. (Add more water as needed) Serve with corn tortillas, salsa, avocado and whatever other toppings you desire!
Serves 2
- Chopped avocado
- Salsa
cookinfanatic
cookinfanatic
cookinfanatic
cookinfanatic
Mmmm, meals like that are my favorite. I used to make something similar with the addition of plantains all the time, but it’s been a long time since I’ve done it.
They look delicious. I find it hard to find black beans where I live here in NZ – must hunt some out as this looks amazing.