Chipotle Black Bean Salsa Recipes

QUICK BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

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 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 BEAN SALSA

Steps:

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

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

RASPBERRY CHIPOTLE BLACK BEAN SALSA

Steps:

• Mix the Pico de Gallo, beans and corn.
• Add 1/2 cup sauce.
• Add more sauce, if desired.

SMOKY BLACK-BEAN SALSA

Steps:

• Whisk together chipotle, lime juice, 3/4 teaspoon kosher salt, and onion. Let stand 10 minutes. Stir in beans and cilantro. Serve with chips.

CHIPOTLE-MARINATED PORK TENDERLOIN WITH BLACK BEAN SALSA

Steps:

• Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
• Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

SLOW-COOKER CHIPOTLE-BLACK BEAN DIP

Steps:

• Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.
• Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
• Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

QUICK & EASY BLACKBEAN CHIPOTLE SALSA

Steps:

• 1. In a medium size bowl add all ingredients, stir and chill for at least 30 minutes. You can add more heat if you like or less. Its entirely up to your taste buds! Enjoy!!!
• 2. Serve with https://www.justapinch.com/recipes/appetizer/other-appetizer/spicy-baked-tortilla-chips-low-sodium-low.html?p=3 or your favorite tortilla chip.