Spicy Chipotle & Salsa Black Beans
Prep Time
Cook Time
Total Time
Use this firey blend of black beans and spices in bean burritos, in salads, for soup, or mashed into a sandwich spread. Making a double batch so you'll have leftovers because they are really tasty. You'll be limited only by your imagination and the heat you can handle on your tongue. Plan ahead to make these as they require a minimum of 8 hours of soaking, which helps eliminate gassiness.
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Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 4
What You Need
  • 1 cup dry black beans, picked clean and soaked at least 8 hours
  • 3 cups water
  • 1 Tablespoon extra virgin olive oil (can use less if using non-stick pan)
  • ½ red onion, chopped coarsely
  • 6 cloves garlic, peeled and minced
  • 2 Tablespoons Bragg's Liquid Aminos
  • 2-3 Chipotle peppers in mole sauce, chopped
  • 3 Tablespoons hot salsa (fresh pico de gallo is best in my opinion)
  • ½ tsp. fresh ground black pepper
  • ¼ tsp. cayenne pepper
  • 6-8 organic cherry tomatoes, cut in half
  • 2 Tablespoons nutritional yeast
  • 1 avocado, peeled and cut into ½" chunks (optional)
How to Do It
  1. Drain soaking water from the beans and rinse thoroughly.
  2. Place beans into a medium pot with 3 cups of water and bring to a boil. Reduce heat and simmer, half covered, for about two hours.
  3. Heat oil in frying pan over medium heat. Add onion and garlic, and saute until translucent. Set aside.
  4. Drain any extra water from beans, then return to stove. Stir in the sauteed onion and garlic mixture, and all ingredients except avocado.
  5. Simmer mixture for about 15 minutes, stirring frequently to blend.
  6. Divide into serving bowls and top with avocado chunks and additional salsa if desired.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/spicy-chipotle-salsa-black-beans/