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Bowl of rice topped with chipotle black beans and an avocado cilantro sauce with plantains arranged to the side.

Chipotle Lime Black Bean Bowls

  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: One Pot
  • Cuisine: American
  • Diet: Vegan


These Chipotle Lime Black Bean Bowls have the right amount of smoky flavor mixed with citrus for the perfect bite. Cooks in less than 30 minutes and great to meal prep ahead of the week.


  • 1 tbsp olive oil
  • 1/2 medium red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 3 cloves garlic, minced
  • 4 stalks cilantro, stems finely minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp dry thyme
  • 1/2 tsp dry oregano
  • 2 chipotle peppers, finely minced
  • 2, 15oz cans of black beans, mostly drained
  • 1 1/2 cups vegetable broth
  • 1 tbsp maple syrup or brown sugar, optional
  • Zest and juice of 1/2 a lime
  • Kosher salt


  • 1/2 cup unsweetened plant-based yogurt
  • 1/2 ripe medium avocado
  • 2 tsp red wine vinegar
  • Zest and juice of 1/2 a lime
  • 1 clove garlic, grated
  • Handful chives
  • 1/3 cup cilantro, stems removed
  • 1/2 tsp dry oregano
  • 1/4 cup water

For serving: baked plantains, cooked Jasmine rice, extra diced onion and peppers, sliced chives for garnish


  1. Heat up the oil in a large skillet over medium low heat. Once hot, add the onions and a pinch of salt and sauté until softened. Stir in the bell pepper and sauté again for 2 minutes.
  2. Add the garlic and cilantro stems, stirring well until fragrant then stir in the spices until well combined.
  3. To the pan, add the chipotle peppers, black beans and vegetable broth. Stir to combine then bring everything to a boil before reducing the heat to a simmer. Cook for 10-15 minutes, stirring occasionally.
  4. Using the back of your cooking spatula or spoon, lightly mash 1/3 of the beans and stir again to combine. This will help thicken the stew.
  5. Remove the pan from heat, stir in the maple syrup, lime juice and lime zest. Once combined, taste and adjust salt as desired.
  6. For the sauce place the yogurt, avocado, vinegar, lime juice and zest, garlic, fresh and dry herbs, a pinch of salt, and water in a blender cup and blend until smooth. If too thick stir in 1-2 tbsp of water at a time until the sauce is at your desired consistency.
  7. When ready to enjoy, serve the beans over rice and top with the avocado cilantro sauce.


Adjust the spice. If not a big fan of spicy food, replace the chipotle peppers with some tomato paste and an extra 1-2 tsp smoked paprika. Sauté the paste when added, giving it a few minutes to caramelize in the pan as needed before adding the beans and broth.

To better absorb the iron from the beans, include vitamin C with your meal. You get vitamin C from both the peppers and lime juice in this recipe. If I have extra bell pepper, I will sprinkle some fresh diced bell pepper on top when serving to help maximize on that vitamin C.

Adjust the consistency of your sauce. If making the sauce, do note that the blended consistency may vary depending on the thickness of your sauce. To fix this, after blending, add 1-2 tbsp of water to the sauce and blend again to see if it’s more to your liking. 

Keywords: chipotle black beans, chipotle lime black beans