Chipotle Black Beans for Tacos

chipotle black beans, not the most aesthetic dish I've ever made, but still delicious

You think you want a fish taco or a steak taco but you'd be wrong- what you want is these chipotle black beans. I make these every time we have taco night, because beans always belong somehow, and they are always a hit.

Look, it's not the most colourful or most aesthetically pleasing dish but these beans always steal the show. I also love how beans get added to the other proteins on the table - a perfect example of how we can add plant based proteins and fibre even if we are also eating meat. Eating more plants isn't always about eliminating meat, but simply adding more plants.

Ingredients

1 small red onion, finely diced

1 red pepper, diced

2 large garlic cloves, minced

1 tsp dried oregano

1/2 tsp each paprika, smoked paprika, chili powder, cumin, coriander

3 chipotle peppers in adobo, chopped

2 tbsp adobo sauce from the can

1/4 cup tomato paste

1/2 cup water

1 tsp honey

1 tsp apple cider vinegar

Directions

Saute peppers and onions in olive oil. Add salt right away to get it going and draw moisture out of the veg so they start to steam and soften. Once soft but not browned, add garlic and spices and cook for a minute, until nicely fragrant. Add the chipotles, adobo, tomato paste and another pinch of salt and cook out until the whole mix is deep dark red /brown. Next up is water and honey. Simmer then finish with vinegar. Season to taste with salt, pepper, or more honey or spice (the chipotle sauce would be great for added spice at this point)