This Easy Cuban Black Beans Recipe is my all time favorite way to serve black beans. This dish is vegan / vegetarian and will have you not missing the meat in this recipe whatsoever.
We eat these Easy Cuban Black Beans Recipe weekly in my house and serve them with jasmine rice fresh cilantro and limes.
If you have never had this dish before then I encourage you to give it a try because it’s super delicious and not to mention a healthy meal the whole family will enjoy!
I also love that they are packed full of protein, which really makes for a satisfying meal.
In Cajun and Creole cuisine the hearty black bean has become a staple food and I can see why.
It’s meaty and jam packed with nutrients.
When cooked right these black beans have a meaty flavor, making them a very popular bean in the vegan/vegetarian community.
If I have enough time, I prefer to use uncooked black beans for this recipe.
So I will soak my beans overnight to ensure they cook properly the next day.
To soak black beans you will want to cover them in about 10 inches or more of water overnight and place them in the fridge to ensure they don’t ferment.
However soaking the beans is not necessary since you can always purchase pre cooked canned beans which work just as good.
If you are soaking the beans overnight like I do, just make sure to rinse them several times before soaking.
This is because you are going to want to use that bean water in the cooking process.
Serve with some chopped fresh tomato and avocado and make sure to sprinkle generously with salt before serving.
This recipe is definitely something your going to want to add to your recipe book 🙂
Notes: If soaking uncooked beans overnight, be sure to place them in the fridge otherwise they may ferment on the counter and have to be discarded.
Looking to use dry beans vs canned? Here is a quick Conversion chart
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This Mexican Pulled Chicken is slow-cooked in Mexican green chili sauce and jalapenos, this melt-in-your-mouth smoky chicken is the perfect comfort zone. Pair it with fresh pico de gallo and rice and you’re in for a dinnertime treat!
And is little on the spicy side.
So if you are paring this with homemade pico de gallo (salsa fresca).
I would advise to omit the jalapenos in the salsa since the chicken has enough heat it it already.
But do not worry, it’s not too hot due to the addition of the chile adobo which give it a sweet smoky flavor as well.
Pair this dish with some full fat sour cream and you will have a more mellowed out dish. So if you like Mexican food just as much as me, then I’m more than certain this will become one of your new favorites.
Personally I can handle the extra heat, that is why I made my pico de gallo with jalapenos in it.
As you may know I really love spicy food, however my partner leans more towards sweet stuff and said he would prefer the pico de gallo to have no jalapenos in for this pairing.
This recipe is super easy to make, and packed with full of flavor so follow along.
All we are doing here is simply placing our chicken breasts into the slow cooker, along with 1/2 cup of mexican green chili sauce, a few adobo chilies, some chicken stock and our seasonings.
Then we are allowing it to simmer on medium to low heat all day, only to return to shred the chicken with two forks.
Then placing back into the pot to simmer/brown for a few minutes to allow the sauce to thicken up some. This dish is so tasty and is my new favorite way to eat pulled chicken.
Serve over a bed of jasmine rice, along with homemade pico de gallo and you will be in flavor heaven.
The nice thing about mexican food is that you can make a lot of it in a short period, and you can store any leftovers in the fridge for up to 3 days. I hope you enjoy, ARRIBA MEXICO!
Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with this pulled chicken.
Notes: Squeeze some fresh lemon juice overtop for a pop of extra flavor.
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These Pulled Pork Adobe Carnitas (Mexican Tacos) are so darn delicious, and are similar to the popular Pulled Pork Carnitas that we have come to know and love. The only difference here is that we are adding “adobe peppers” which give this pork a little sweet heat along with Pasilla Molido Chile, which is flavorful but not overly hot and has earthy tones that go well when paired with fruit = orange and lime juice.
So when you add the whole orange into the slow cooker along with these chiles something amazing happens. This recipe can feed roughly 7 people, so if it’s just the two of you dining tonight. Then you can certainly enjoy this the next day and probably have a few meal preps to pack also for the week ahead if you like.
The nice thing about mexican food is that you can make a lot of it in a short period of time, and then enjoy fresh tacos all throughout the week. Not to mention it’s super easy to make, all you are doing is a little prep that takes less than 5 minutes and then placing everything inside your slow cooker for the day. Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up.
Then you will be ready to have a feast fit for a Mexican Queen or King. I love the ingredients in this recipe, everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop.
Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans! So be sure not to skip on those very important ingredients. Serve this up on some corn tortillas along with some avocados and sour cream if desired. I hope you enjoy, ARRIBA MEXICO!
To make the “Pulled Pork Adobo Carnitas” (Mexican Tacos):
Start by heating rinsing and pat drying the pork.
Then heat 1 tbsp of olive oil in your slow cooker and sear your pork on all four sides, you can also cut your pork into four pieces if desired.
Once lightly browned, turn off heat and make sure the pork is fat side up.
Take out four adobo chiles from the can and chop them finely, then add to a small mixing bowl along with 1 tbsp of the adobo sauce, lime juice and water.
Next chop the garlic and onion finley add add to the bowl along with all the spices.
Squeeze the juice from one orange into the bowl and then cut the orange inside out.
Then pour everything over the pork.
Place the leftover orange core around the pork also.
Cover and cook on LOW for 6-8 hours or until pork is tender.
Once tender, take the pork out (keep the remaining juices in the pot) and shred your pork on a cutting board with two forks.
Add the pork back into the slow cooker and toss in the juices.
Next place your pulled pork on a large non stick baking sheet and drizzle half a cup of the remaining juices from the crock pot over top.
Turn your oven on the *(broil setting) and broil on a large non stick baking sheet for 5 minutes, turn over your shredded pork and broil another 5 minutes till desired crispness.
Pour another half cup of sauce over the broiled pork.
Serve warm in tortillas, and add your favorite toppings such as avocado, pico de gallo, onions cilantro etc
Enjoy!
NOTE: Don’t forget to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in Mexico. Just make sure you are pouring half a cup of the sauce overtop the shredded pork before and after broiling. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.
Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with these Carnitas also.
Looking for some MEAL PREP inspiration? Well this recipe is great for that. You can have dinner for two and then create four meal prep bowls for the week ahead. Simply make some rice on the side, and add them to each bowl along with a torn up corn tortilla. Top with onions and cilantro and drizzle the sauce from the slow cooker directly overtop. ENJOY!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I absolutely love black bean chili and this is my favorite way to make it. Without any meat, because you really don’t need it.
Now there are so many black bean chili or soup recipes out there and almost all call for some type of meat protein in it.
However, if done right you really don’t need meat for black bean chili, because one cup of black beans provides 15.2 grams of protein.
Plus black beans are also a good source of antioxidants making this one of the healthiest chili recipes around.
Did you know that the fiber in black beans actually helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease?
Well if that is not more reason enough to omit the meat and go Vegetarian tonight, I don’t know what is!
I like to serve fresh jalapenos on-top this chili before serving.
So if you have small kids or those who can’t handle the heat, you can omit the fresh jalapenos at the end.
You can cook this on the stove top or in your slow cooker, both methods work great.
I hope you give this a try because it’s super delicious!
Note: I like to use “Better than Bouillon” Chicken stock. We buy ours from Costco, so instead of using 8 cups of liquid Chicken Stock, we use 3 tbsp of that instead. If your interested in trying it out, the link is below.
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The colder weather calls for cozy food and what better way to warm up then with a hot bowl of Turkey Pumpkin Chili.
I like to make chilis in the colder months, typically in large batches to help feed and fuel us for a couple of days in a healthy way. The pumpkin puree in this chili helps to create a creamy satisfying texture that sure warms the soul.
Now this is not a sweet chili like some may think, that is because we are adding green chiles along with chipotles in adobo sauce to this chili to spice it up.
You can make this with leftover turkey meat or with premade ground turkey like I did for this recipe, or even go vegetarian and use a substitute if you’d like. Either way with the Northern beans in this chili you are sure to get you just the right amount of protein and fiber to suit any diet.
Just make sure you are soaking your beans ahead of time, the night before preferably and then you can make a big batch of this amazing chili to last you and your loved ones throughout the week or store in the freezer for another time. Top with sour cream if desired, enjoy!
Indie says, don’t forget the Chipotles in adobo sauce they really helped to kick it up a notch.
Note: If you cannot acquire the chipotles which come in a can “see picture” below. Then just add 1 tbsp of chili powder instead.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Are you looking for a authentic tasting Mexican recipe, that is sure to knock the socks off.Well look no further, we make this in our house pretty often and it’s absolutely AMAZING! Plus there really is nothing to it, you just need a few chicken breasts, some Mexican chilies in adobo sauce (see can picture below) and a few spices. Then you and whoever is lucky enough to be dining with you will be saying Sabroso = Tasty! And please don’t let the time frame scare you, this is all done in the crock pot so you’re just going to prep it and forget it until later. Now this is a spicy recipe, so if you can’t handle the heat then please get out of my kitchen! Sorry that is not very nice of me, but I do love spice and so I have to be honest with you.
This recipe calls for 4 whole chicken breasts, so if you’re wanting to feed a larger crowd then simply add in more. Once cooked, shred the chicken, warm your tortillas and simply fill with rice and some guacamole or better yet make some cabbage pico de gallo, see my recipe here for Pico De Gallo and use this as a filling. I really hope you give it a go and let me know how you liked it.
To make the Slow Cooker Mexican Chipotle Fajitas:
In your food processor puree 1/2 can of your Chipotles in Adobo sauce.
Then dice up 4 chicken breasts, and place in your crock pot and set to brown, add in 1 tsp of cooking oil and brown lightly.
Once your chicken is browned lightly, add in your chopped tomatoes, onion, garlic and spices.
Then add in your pureed Chipotles in Adobo sauce.
Follow cooking instructions below.
Once cooked, shred in your pot with a fork.
Serve in warm tortilla shells and add in guacamole or better yet pico de gallo, see recipe above or below.
Enjoy!
Cooking Instructions:
Pressure cooker: READ your units instructions mine says 10 mins for chicken.
Slow cooker: 5 hours on low
Stove Top: Simmer covered on low heat for 3 hours.
These are what Mexican Chipotles look like
This is what you will be looking for, same stuff just in a can with some sauce.
Note: If you want less sauce, remove the seeds from the tomatoes. Want more heat add the whole can of chiles in adobo sauce
Looking for an awesome Pico De Gallo recipe, look no further.
Putting this in the crock pot early in the morning enabled us to spend the day running errands! Don’t you just love crock pot recipes 🙂
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This Avocado Black Bean dip is an easy healthy appetizer that gets it’s creaminess from a combination of avocados and black beans.With a hint of chipotle chilies that give it an unforgettable flavor.
Excellent recipe for game day or as a healthy alternative to some other snack foods that may intrigue you. Serve with a side of your favorite tortilla chips.
This dip is packed full of fiber and many other nutrients, that are sure to leave you feeling great after eating. This dip would go great in burritos and or served along nacho type dishes as well.
Sometimes I will make this instead of my plain old guacamole, because the black beans have 21 grams of fiber per 100 grams so it encourages me to skip on the meat protein for that particular meal.
Note: Store leftovers in an airtight container up to a week.
LOOKING FOR MORE AWESOME DIP RECIPES?Try some of my favorite Homemade Creations below!
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Here I am cooking again with one of my favorite peppers the adobo pepper. This is by far one of our favorite ways to make burgers.
I like to cook these burgers in my cast iron skillet, however you can use an indoor or outdoor grill for this recipe as well. I find the cast iron skillet sears the meat perfectly creating a strong burger that doesn’t fall apart as easily as they could on a grill.
Don’t skip on the adobo sauce it really makes this burger stand out. Bubba says, you can find it in any international aisle at your local grocer, typically near the Mexican food area. Serve alongside a delicious potato salad, see recipe below for that one.
Mexican Dried Chipolte Chilies, Did you know Chipotles are actually smoked dried jalapeños?
This is what you will be looking for, same stuff just in a can with some sauce.
Optional *add 1/2 tsp of adobo sauce from the can per burger, for extra heat. *Layer on the cooked onions, along 1/2 tsp of adobe sauce from the can per burger. Top with the condiments that you like, such as Lettuce, Mayonnaise, Mustard, Ketchup, Relish, Pickles, Raw Onions etc.
Looking for a side dish? Check out my recipes for this simple Potato Saladhere.
Want to make a bunch of extra hamburgers to freeze for another time? Simply lay out your shaped burgers on a cookie sheet, lined with parchment paper and freeze. After frozen solid, stack into an extra-large freezer bag and freeze till your ready to use.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below to let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
