GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
tomato, finely chopped
roughly chopped fresh cilantroStep 1 In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside. Step 2 Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes. Step 3 Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.
These chipotle tempeh tacos with blackbean salsa and avocado crema are extra special. I am so excited to share a couple of Mexican-inspired dishes with you this week because it’s the week of Cinco de Mayo after all
'Creamy ChipotleBlackBean Chicken'. Mix blackbeans, corn and green chilis into the skillet. 5 ounce1 can blackbeans, drained and rinsed (15 ounce)1 can corn, drained (15 ounce)1 can green chilli's (4 ounce)1 cream cheese (8 ounce)1/2 teaspoon smoked paprika1/2 teaspoon chipotle peppers and adobo sauce, blendedLarge flour tortillas OR corn chips. 1 can blackbeans, drained and rinsed (15 ounce)
In a medium bowl mash half of the beans with a potato masher or pastry blender until well mashed. BlackBeanChipotle BurgersI have wanted to find veggie burger recipes to try, this sounds like a good oneIngredients1 15 ounce can blackbeans, rinsed and drained1/2 cup frozen whole kernel corn, thawed1 cup corn chips, finely crushed (about 1/2 cup crushed)1/2 cup cooked brown rice1/4 cup finely chopped red onion1/4 cup bottled chunky salsa1/2 - 1 teaspoon finely chopped canned chipotle peppers in adobo sauce1/2 teaspoon ground cumin1 clove garlic, minced1 tablespoon olive oil Finely shredded green cabbage4 tostada shells, heated according to package directions Bottled chunky salsa Dairy sour cream Fresh cilantro leaves Crumbled queso fresco cheese Avocado slices Directions1. Add remainingbeans, corn, corn chips, rice, onion, the 1/4 cup salsa, the chipotle peppers, cumin, and garlic. Nutrition Facts (BlackBeanChipotle Burgers) Servings Per Recipe 4, cal. B12) (µg) 0, sodium (mg) 600, Potassium (mg) 529, calcium (mg) 232, iron (mg) 3, Vegetables () 1, Starch () 3, Lean Meat () 1, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet 1 15 ounce can blackbeans. 1/2 - 1 teaspoon finely chopped canned chipotle pepper
Serve with Chipotle Cream. Mash 1 1/2 cups blackbeans in a large bowl. Stir in remaining blackbeans, red bell pepper mixture, cumin, and next 3 ingredients. Shape blackbean mixture into 8 (1/2-inch-thick) patties