Best Spicy Black Beans With Chipotle Mayonnaise Spread Recipes

Spicy Black Beans With Chipotle Mayonnaise Spread - image

Provided by pink cook

Categories Spreads

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon reduced-fat mayonnaise
3 tablespoons fat free sour cream (or non-fat plain yogurt)
2 teaspoons chipotle chiles in adobo, chopped
1 (16 ounce) can black beans, rinsed and drained
3 tablespoons red onions, finely chopped (or use green onions)
3 tablespoons fresh cilantro, chopped
1 garlic clove, finely chopped
1 tablespoon mild chili powder
1 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon salt (to taste)

Steps:

Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.
Combine black beans slightly mashed, chopped onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl.
Stir all the ingredients until mixture holds together and season with salt to taste.
Serve with crackers as a dip or spread on sandwiches or pita breads cut in halves and top with shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.

Spicy Black Bean and Sweet Potato Chili image

Provided by Sarah DiGregorio

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Spicy Black Bean Sliders with Chipotle Mayonnaise image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 22

1/2 cup mayonnaise
2 teaspoons finely chopped chipotle pepper in adobo sauce (seeds removed for a milder mayo; leave them in for more heat)
1 teaspoon adobo sauce (from the can of chipotles)
1 small clove garlic (minced) (about 1/2 teaspoon)
Pinch kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 egg
1/2 small yellow onion (finely chopped) (about 1/2 cup)
1 small clove garlic (finely minced) (about 1 teaspoon)
1 cup bread crumbs
2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
16 slider buns or dinner rolls (sliced in half)
8 ounces pepper jack cheese (sliced thin)
1/2 red onion (sliced)
Sliced sweet pickles

Steps:

Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
Remove patties to a paper-towel-lined plate to drain and cool slightly.
Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.