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CHIPOTLE BLACK BEAN SLOPPY JOES

Servings: 4 burgers

Ingredients

  • 4 burger buns
  • 1 can (400 grams) black beans or kidney beans (see notes)
  • ½ can (100 grams) chipotle in adobo sauce
  • 1 red pepper, finely chopped
  • 1 onion, finely chopped
  • 3 tomatoes
  • 3 garlic cloves, finely chopped
  • 2 teaspoons coriander powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon cumin powder
  • ½ teaspoon black pepper
  • 1 tablespoon oil
  • Salt, to taste
  • Pickles and sour cream (optional), to serve

Instructions

  • If using dried kidney beans, soak for at least 6 hours and cook until tender. If using canned beans use as is.
  • Blend the tomatoes and chipotle peppers to a chunky paste.
  • Sauté onions, peppers and garlic in oil until they brown around the edges. Add the cooked beans, the blended tomato-chipotle paste, coriander powder, oregano, cumin powder, pepper and salt.
  • Cover the pan, reduce heat to low and simmer for 30 mins. Stir occasionally and cook until the mixture is thick.
  • Use a masher to lightly mash about half of the beans, leaving the rest whole. Cook for a bit longer if it appears too wet.
  • Can be made in advance and refrigerated for up to 3 days or frozen for up to a month. Serve with toasted burger buns and your toppings of choice.

Notes

400 grams cooked beans = approx 1.5 cups