Black beans and rice is one of my favorite meals. They’re tasty, easy, and make great leftovers too. These Adobo Black Bean Bowls with Chipotle Dressing are a great twist with awesome smokey flavor. This comes together quickly, and works well with the Adobo Chicken I made previously, but it’s also a completely satisfying dish on its own. If you like spicy foods, you can add an extra chipotle chili to the beans, as written, this is more smokey than spicy with just a little warmth.
Sister had asked me to come up with a chipotle salad dressing similar to what her favorite salad place offers. After making the Adobo Chicken Bowls, I had leftover adobo chiles and knew it was the perfect time to experiment. The dressing turned out really well, the perfect option for a taco salad. But since I still had leftover adobo chiles, I whipped up these black beans too. I love how easy these beans, they’re a great pantry option since most of the ingredients are shelf-stable. If you stalk some rice in the freezer, and keep your pantry ready to go, this can be a great last-minute option for busy nights.
What are your favorite bowl toppings?
Adobo Black Bean Bowls with Chipotle Dressing
For the Black Beans:
- 1 Tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 3 cans black beans, rinsed
- 2-3 chiles in adobo, chopped
- 1/2 tsp salt (or more to taste)
- 1/2 -1 cup water
For the Chipotle Dressing:
- 1/2 lime, juiced (about 2 Tbsp)
- 2 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 Tbsp adobo sauce
- 1/2 tsp salt
- 3 Tbsp plain Greek yogurt
Heat olive oil in a medium pot over medium-high heat. Add onion and season with salt, sauté for a couple minutes. Add garlic and sauté for another minute. Mix in the cumin and coriander. Add the beans, adobo chiles, salt, and water. Simmer for 10-15 minutes, using the back of a wooden spoon to smash up some of the beans as they cook.
To make the Chipotle Dressing, whisk together all ingredients. Taste and adjust seasoning as needed.
Serve with rice (or tortillas), shredded cabbage, avocado, and extra lime.