One of our favorite easy dinners are these Chipotle Black-Bean Tacos that come together in less than 30 minutes. I should give Mike a prize for coming up with this recipe as he threw a few things together in the kitchen one night. The results were so delicious I grabbed a pen and paper and had him write down exactly what he did, and the recipe was born! We’ve since made it so many times I’ve lost count.
The recipe gets its flavor and ease from store-bought Taco Sauce and canned Chipotle-Peppers in Adobo Sauce – the combination is SPICY!!! The avocado and cilantro are key to cooling it down.
We especially like Frontera’s Fire-Roasted Tomato Taco Skillet Sauce(though if you grab another type of Frontera’s sauce, be sure to check the ingredients as a few of their products include anchovies or chicken). We wanted to make sure this recipe would work with other brands of taco sauce, so we also made it with a bottle of Hatch’s Fire-Roasted Tomato Taco Sauce and that turned out great too!
One nice thing about this recipe is that it’s pretty fool-proof. If you’re in a hurry, you can forget about doing a formal mise en place (prepping the ingredients) and just prep as you go. We’re typically opening cans and dicing up the chipotle peppers as the other ingredients saute.
Chipotle Peppers in Adobo Sauce – 5 to 6 peppers, diced small + 1 Tb sauce (a 7 oz can should be plenty – I like to freeze any extra peppers & sauce)
1 can of Black Beans, rinsed and drained
8oz mild or medium Fire-Roasted Tomato Taco Sauce
12 corn tortillas
1 ripe haas avocado, sliced thinly
1/2 bunch of cilantro, chopped
Cover the bottom of a large skillet with a thin layer of water. Saute the onions and peppers over medium heat until they begin to soften (4 to 5 minutes), adding splashes of water as needed to prevent sticking.
Add the diced chipotle peppers & adobo sauce to the pan and cook for 2 minutes more.
Stir in the black beans and Taco Sauce and cook until warmed through.
Meanwhile, warm your tortillas one at a time, 20-30 seconds per side, in a small, dry skillet over Medium heat. To keep them warm while the others cook, we place a kitchen towel on a dish, and wrap the tortillas inside the towel.
Divide the filling amongst the tortillas. Top with sliced avocado and cilantro.
I’d love to hear from you!
What’s your favorite quick & easy dinner?What are your favorite short-cut products?
I’ve linked up my recipe at two Healthy, Vegan recipe swaps. Check ‘em out to find more great recipes!