Quick Easy Blackbean Chipotle Salsa Food

BLACK BEAN CHIPOTLE SALSA

Steps:

• Start by washing all produce.
• Core and quarter approximately 8 to 12 tomatoes. Place tomato quarters in a large food processor and chop until they reach a thick, chunky texture. You can strain off some of the juice if your mixture seems watery. Pour tomatoes in a serving or storage container and set aside.
• Prepare green peppers by slicing down the center, removing the stems and white pith, then slice into medium-sized sections approximately 1-inch square. Place pepper pieces in the food processor and chop until pieces are small but not watery. Add to the tomato base.
• Peel and quarter the onion(s), removing the core. Prep the cilantro by removing the leaves by hand or by cutting them off with scissors or knife. Peel the garlic cloves and cut in half. Use 1-2 thumb-sized chipotle peppers (from a can of chipotle peppers marinated in adobo sauce) and cut into quarter-inch slices. Start with only 1/2 a chipotle pepper if you are sensitive to spicy flavors.
• Place the chipotle pepper(s), onion, cilantro, and garlic in the food processor and chop until fine but not watery. Add this mixture to the tomatoes and green peppers.
• Juice the lime and add the juice to the salsa mixture. Measure out spices and other seasonings, adding them to the salsa as well. Use a whisk and mix well to ensure the spices are evenly dispersed.
• Rinse one can of black beans and gently stir into salsa. You can also add a drained can of sweet corn if desired.
• Celebrate and enjoy the salsa perfection!!

CHIPOTLE BLACK BEANS (COPYCAT)

Steps:

• In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
• Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add enough water to cover and stir to combine. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.
• Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

CHIPOTLE BLACK BEAN SALSA

Steps:

• Mix all ingredients in medium bowl. Cover
• Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla chips

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

Steps:

• Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
• While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
• Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

BLACK BEAN AND RASPBERRY SALSA DIP

Steps:

• Layer in pie pan in order listed.
• Bake at 350 F for 30 minutes or til bubbly.

CHIPOTLE-BLACK BEAN BURRITOS

Steps:

• Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
• Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
• Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.