[VEG FRIENDLY, FAST, DAIRY FREE]Chipotle Black Bean Sauce--flavorful, low calorie, and good with everything from chicken to tempeh.

I came across this recipe looking at a Sopapillas recipe on NYT, and amped it up. The original recipe called for soaked black beans cooked in chicken broth, then blended with cilantro and some spices. I've upped it to make it super hands off, more flavorful, and versatile--I've made it every week since I first tried it.

Hands on time: 5 minutes Total time: 25 minutes

• One can of black beans, washed and drained

• 1/2 can of chipotles in adobo

• Chicken broth (or vegetarian)--just enough to cover the black beans in a pan, about 1-2 cups

• One roasted poblano pepper (optional)

• Oregano (1/2 tsp)

• Cilantro (your preference)

Combine black beans in the chicken broth in a sauce pan; bring to a boil. Cover and boil for 20 minutes on medium, just enough to further soften and blend the flavors together. Blend with all other ingredients; salt to taste.

So what can you do with it?

• Smother tortillas in it, sprinkle cheese on top, roast for about 5 minutes in the oven

• Mix in pulled chicken, more black beans, or crumbled tempeh as a taco foundation

• Pour over enchiladas

*Thin with more water and serve with tortilla chips.

bon appetit