Chipotle Black Beans with Guacamole (Vegan High-Protein)
These Chipotle Black Beans with Guacamole are saucy, tomato and rich with chipotle flavours, perfect served with some rice, tortilla chips and smashed avocado. This meal is ready in less than 30 minutes and is vegan and gluten-free.
I just love all things chipotle flavoured, the chilli is smokey, rich and delicious without being too hot. The flavour is perfect with black beans, like this chilli-style bean recipe. I love it with some fluffy rice, the best smashed avocado, some dairy-free homemade “sour cream” and some tortilla chips for crunch. This recipe is high in protein, fibre, naturally plant-based and is perfect for feeding a crowd or for meal prep as it will keep well in the fridge or freezer.
Why will I love these beans?
These beans are so good:
- Saucy, smokey and lightly spiced
- Packed with fresh juicy jammy tomatoes
- Delicious with rice and tortilla chips
- Served with lime-infused smashed avocado
- Ideal with this tangy dairy-free sour cream alternative
- Great for meal prep
- A real crowd pleaser
- Can be increased in volume to make more portions
- Takes less than 30 minutes
- Naturally high in protein and fibre
- Dairy-free, egg-free and plant-based
- Gluten-free and nut-free
- Delicious with rice or other wholegrains
- Contains the secret ingredients for a rich sauce: cocoa powder
- Packed with veggies and antioxidants
If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the beans:
- Olive oil: or other oil for frying in.
- Red onion: or spring onion is also great. Or, I like to use shallots, too.
- Garlic: for flavour.
- Red pepper: or another coloured bell pepper for some added veggie-goodness.
- Sweet smoked paprika: for a lovely smokey slightly spiced flavour.
- Dried oregano: for herby richness.
- Chipotle peppers in sauce: I got these from a food market but you can also find them in the world food aisle, usually with the Mexican meals like fajitas etc.
- Fresh tomatoes: slice these and add to the pan so they turn really juicy and sticky to make the base of the sauce. You can also use a tin of chopped tomatoes, too.
- Black beans: I use the Bold Bean Co black beans as they are so plump and juicy and work so well. I also like to add some of the bean liquid to the pan to make them more saucy and really thick.
- Unsweetened cocoa powder: this is the magic ingredient that makes a chilli or bean-based dish so rich and adds depth without making it taste chocolatey or sweet.
- Salt and pepper: to season.
As for the guacamole:
- Avocado: make sure it’s ripe.
- Lime: for tang.
- Spring onion: or use raw red onion, chopped small.
- Freshly chopped coriander: for freshness. Or, I like to use chive, too.
And to make the sour cream:
- Thick dairy-free yoghurt: make sure it’s unsweetened and really thick and creamy like the Cocos Organic coconut yoghurt.
- Lime juice: for the sour tang.
And to serve I like to enjoy some cooked rice, baked tortilla chips, homemade pink pickles and fresh coriander.
Are these beans gluten-free and nut-free?
Yes these are naturally gluten-free, just check that your tortilla chips are GF. And to keep this nut-free, follow the recipe and check that your dairy-free yoghurt does not contain nuts.
How do I make them?
This recipe comes together in a few steps:
- Fry off the onion, garlic and pepper in a non-stick pan: for 5 minutes in the olive oil.
- Add in the spices: and fry for 1 minute, until fragrant.
- Pour in the chipotle peppers and tomatoes: and allow to cook for 10 minutes until really juicy.
- Now add in the beans and their liquid and the cocoa powder: and cook again to warm through.
- Meanwhile make the guacamole: smash together all of the ingredients.
- Stir together the sour cream: until smooth and season with salt and pepper.
- Serve the beans warm with rice, some guacamole, the sour cream: and extras, too.
How long will they last?
Once made, allow the beans to cool down and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat. The guacamole can be kept in a sealed container in the fridge for 1-2 days, and so can the coconut yoghurt sour cream.
What other recipes can I try?
For more recipe ideas:
- Creamy Curried Chickpeas on Toast
- Tomato Gochujang Beans on Toast
- Sun-Dried Tomato Beans and Roasted Aubergine
- Pesto Courgette Corn and Butterbeans
- Curried Lentil Soup
Chipotle Black Beans with Guacamole (Vegan High-Protein)
These Chipotle Black Beans with Guacamole are saucy, tomato and rich with chipotle flavours, perfect served with some rice, tortilla chips and smashed avocado. This meal is ready in less than 30 minutes and is vegan and gluten-free.
Ingredients
For the Beans:
- 1 tbsp olive oil
- 1 red onion or 2 red spring onions, chopped small
- 3 garlic cloves, crushed
- 1 red pepper, small dice
- 1 tsp sweet smoked paprika
- ½ tsp dried oregano
- 4 chipotle peppers (in a tin of juices) with 1 tbsp of juice, chopped small
- 400g fresh tomatoes, chopped small (or 1 x 400g tin chopped tomatoes)
- 1 tin black beans (drained weight 240g)
- 1 tsp unsweetened cocoa powder
- Salt and pepper
For the Guacamole:
- 1 large ripe avocado
- ½ lime, juiced
- 1 spring onion, chopped small
- 1 tbsp freshly chopped coriander
For the “Sour Cream”:
- 120g thick unsweetened coconut or other dairy-free yoghurt
- ½ lime, juiced
To Serve:
- 2-3 portions cooked rice
- 2-3 handfuls tortilla chips
- 2-3 tbsp pink pickles
- Fresh coriander
Instructions
- Heat a large non-stick frying pan with the olive oil and once hot, add the onion, garlic and red pepper and stir well. Fry over a high heat for 5 minutes to soften.
- Now add the smoked paprika and dried oregano and fry for 1 minute until fragrant.
- Add in the chipotle peppers and their juices. Now add the tomatoes. If using fresh tomatoes, heat for 10 minutes, with a lid on to turn the tomatoes really juicy and sticky. Or, if using tinned tomatoes cook for 2 minutes to warm through.
- Drain the black beans and add the beans to the pan along with 60ml of the liquid. Sprinkle over the cocoa powder, stir well and warm through for 5 minutes.
- Meanwhile, de-stone and peel and avocado and mash well with a fork until smooth (small chunks are OK). Add the lime juice, spring onion and coriander and season with salt and pepper. Stir well.
- In a second bowl, stir yoghurt, lime, some salt and pepper together for the “sour cream”.
- To plate up, divide the rice between 2-3 bowls and top with the chipotle black beans, some guacamole, “sour cream”, a handful of tortilla chips, fresh coriander and pink pickles.
- Enjoy straight away or allow the beans to cool down and store in a sealed container for 2-3 days, in the fridge, or for 1 month in the fridge. Allow to defrost before warming back up. The guacamole will keep in the fridge in a sealed container for 1-2 days (it will brown over time, add some extra lime to freshen it up), and keep the “sour cream” in a separate container in the fridge for 1-2 days.
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Stay in touch
I hope you are going to love these Chipotle Black Beans with Guacamole so please let me know below. If you do make these squares, I’d love to see them so please tag me in your posts – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chipotle love x
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