Ingredients:
1 can of black beans
2-3 cloves of garlic, minced
½ an onion, diced
1 teaspoon of cumin seeds
½ can of chipotle peppers in adobo sauce
1 teaspoon of chilli powder
Chilli flakes, to taste
1 tablespoon of paprika
2 teaspoons of cumin
Salt and pepper, to taste
Drain the black beans but don’t rinse them. In a pan, heat some olive oil on medium heat and sauté the onions and garlic until fragrant. Add the cumin seeds and toast gently, turning the heat down to low if necessary. Add in the black beans and all of the remaining ingredients and simmer on medium heat until the beans are cooked. If the beans look dry, add water ¼ at a time until it reaches your desired consistency. Transfer the beans into a serving dish and soak the pan for 5-10 minutes, as the sauce dries quickly.
Notes:
When adding chipotle peppers, feel free to adjust depending on your taste and spice level. For a milder flavour, use only a few peppers and the adobo sauce. For very spicy tacos, use the entire can. Not all chipotle peppers have the same spice level, so in some cases an entire can could still be quite mild, while just half is quite hot. The best way to ensure you have your desired spice level is to add the peppers slowly and taste as you go.