Skillet Eggs With Chipotle Peppers And Black Beans Recipes

SMOKY CHIPOTLE BLACK BEANS

Steps:

• Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
• Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
• When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
• Sprinkle with fresh cilantro before serving over rice.

CHIPOTLE CHICKEN AND BEANS

Steps:

• In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.

CHIPOTLE CHICKEN AND BLACK BEAN EMPANADAS

Steps:

• Pre-heat the oven to 190F
• Heat oil in a skillet and add chopped onions.
• Saute onions till golden brown, then add black beans and saute for 2 minutes over medium flames.
• Now, add beans and carrot and saute-cook for another 3-4 minutes (sautéing every 2 minutes over medium flames).
• Add green bell peppers, shredded chicken, chipotle spice, hot sauce, salt and saute everything evenly.
• Cook this mixture for another 4-5 minutes while stirring every minute.
• Turn off the heat and let the mixture cool.
• Add the Mexican cheese and mix everything evenly.
• In a small bowl, whisk egg + butter together.
• Take 1 biscuit dough ball and divide it into 2 parts.
• Roll one part in a circular shape and hold the disc in your hand.
• Take 2 tbsp of filling and place it on the middle of the circle.
• Dab the egg mix on the edges of the circular disc and close the circle to form a half moon shape (empanada).
• Place the uncooked empanada on a flat surface and press the back of a fork along the rounded edge to further seal and create a pattern, and place on one of the prepared baking sheets.
• Follow the above steps till all empanadas are filled and placed on baking sheet.
• Bake for 15-18 minutes or until golden brown in color.
• Remove the empanadas from oven and place on serving tray.
• Sprinkle with some freshly chopped cilantro, add choice of dips and serve fresh.

BLACK BEAN-SWEET POTATO SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

CHIPOTLE BLACK BEAN BURGER

Steps:

• Add the bell pepper, onion, and garlic to the bowl of a food processor and pulse until chopped. (To make the burgers by hand, chop these ingredients with a knife instead).
• Add the rest of the ingredients to the bowl of a food processor and blitz until blended. (To make the burgers by hand, you can mash the beans with a fork or potato masher, and then add everything else. Mix with a large spoon or spatula).Let the mixture sit for 20 minutes to allow the oats and flour to soak up the moisture from the pepper, onion, egg and beans.
• To Bake the burgers: Preheat oven to 400°F (200°C) Drop mixture by 1/2 cup portions onto a lined baking sheet. Shape each portion into a burger patty shape using a spoon. Bake for 25-30 minutes, flipping halfway through. Leave room between the patties so they bake and don't steam.
• To Pan-Fry the burgers: Drop mixture by 1/2 cup portions into an oiled skillet over medium heat. Cook for 5-7 minutes per side or until cooked through and crispy outside.
• Serve on a bun with your favorite toppings, such as lettuce, tomato, mayo, and red onion.

SKILLET EGGS WITH CHIPOTLE PEPPERS AND BLACK BEANS

Steps:

• Make the salsa: in a bowl, combine all the salsa ingredients; set aside.
• Heat the oil in a large nonstick skillet over medium heat.
• Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
• Add in the garlic; cook for 1 minute.
• Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
• Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
• Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
• Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.