These delicious chipotle beans are delicious served on tostadas, in tacos, taco cups and in quesadillas. They also make a great side dish to chicken, haloumi or blackened cod tacos.
Spiced with fresh chilli, cumin, paprika and chipotle and flavoured with dried oregano, they are packed full of flavour and are a great addition to any Mexican meal.
Olive oil
1 white onion
1 red or green chilli
Large garlic clove
1 tsp cumin
1 tsp paprika
¾ tablespoon of dried oregano
½ teaspoon of chipotle paste (or to taste)
Good squeeze of tomato purée
½ 570g jar black beans with cooking stock
Seasoning
Splash of water
- Top and tail and peel the onion and then finely dice.
- Finely chop the chilli, removing the seeds if you prefer a milder heat.
- Peel and finely grate or crush the garlic.
- Heat a good drizzle of olive oil in a saucepan and sauté the onion and chilli over a low heat until the onions are translucent.
- Add the dry spices and garlic and stir to combine. Let it cook through for a few minutes, being careful not to let the garlic burn.
- Add a good squeeze of tomato puree, the oregano and the chipotle paste.
- Pour (or spoon) in half a jar of black beans and any cooking liquid.
- Add a splash of water, season the mix well.
- Cook on a very low heat until warmed through, adding a splash more water if needed, to prevent the beans sticking to the bottom of the pan.
