BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- canola oil
- 1 medium yellow onion, peeled and sliced into 1/2-inch thick rounds
- 1 small green zucchini, cut into 1/2-inch thick rounds
- 1 small yellow zucchini, cut into 1/2-inch thick rounds
- 2 tablespoons adobo seasoning (recipe follows)
- 2 (14 ounce) cans black beans, drained and rinsed well
- 2 handfuls Baby Spinach, chopped
- salt and pepper, to taste
-
For serving
- 1 handful Baby Spinach
- 1⁄2 cup sour cream
- 1 tablespoon dried chipotle powder
- 1 handful chopped cilantro
directions
- Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces.
- Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit.
- Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
- To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.
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RECIPE SUBMITTED BY
Chef Jeff Albany
Latham, 0