Category Archives: Black Bean Fiesta

Black Bean Fiesta Cheesy Chipotle Nachos

1 12oz bag of tortilla chips
1 jar art of Chipotle Black Bean Fiesta Salsa
2 cups grated cheese
1 cup frozen corn, thawed and drained
1/4 cup green onion, sliced
Guacamole Chipotle Salsa
2 Tbsp Art of Chipotle Chipotle Paste
1/3 cup red onion, 1/4″ diced (1 small onion)
2 cloves garlic, crushed to a paste
1 lime, juiced
Salt and pepper, to taste
2 large tomatoes, seeded and diced
1 avocado, preferably Hass, cut into 1/4″ dice
1/4 cup cilantro leaves, chopped

For Nachos:

1. Preheat oven to 350F.
On an oven-safe serving platter, spread half of the tortilla chips and top with half of the black beans and half the cheese. Repeat with the remaining tortilla chips, black beans and cheese. Sprinkle with the cheddar cheese. Bake 20 minutes or until warmed through and the cheese has melted. Remove from the oven and top with the scallions. Serve with Guacamole Salsa.

2. For Guacamole Chipotle Salsa:

3. In a mixing bowl, combine the, paste, onion, garlic, lime juice, salt and pepper. Stir until combined and then fold in the chopped tomatoes, avocado and cilantro. Serve immediately.

4. Variation: Use Art of Chipotle™ Southwest Sunset Salsa in place of Black Bean Fiesta Salsa.

Servings: 12

Nutrition Facts
Nutrition (per serving): 81 calories, 29 calories from fat, 3.3g total fat, <1mg cholesterol, 92.2mg sodium, 210.8mg potassium, 12.6g carbohydrates, 3.7g fiber, 5.1g sugar, 2.3g protein.

Huevos a la Mexicana

1 avocado (pitted & peeled), 1 tsp fresh lime juice, salt, 4-7″ flour tortillas, 2 cups Art of Chipotle Black Bean Fiesta or Southwest Sunset Salsa, butter (for cooking eggs), 8 large eggs, 3 oz shredded sharp cheddar (about 8 Tbsp), grape tomatores and cilantro sprigs for garnish.

In a small bowl, combine avocado & lime juice. Mash together with a fork and season with salt. Set aside. Heat each tortilla in a dry nonstick skillet until hot & starting to crisp, about 1 minute per side. Set aside & keep warm. Warm the salsa & remove from heat. Melt 1-2 Tbsp butter in a large nonstick skillet (or 2 medium ones) over medium heat. Crack 2 eggs at a time into the heated pan and cook until set (1-2 minutes) Place a tortilla on each of the four plates, spoon about 1/2 cup of salsa on each tortilla and top with 2 Tbsp cheese and 2 eggs. Garnish with the tomatoes, mashed avacado and a couple of cilantro sprigs. Serves 4.

Art of Chipotle Southwest Burrito

1 large burrito size tortilla
2-3 Tbsp. Art of Chipotle brand sauce of your choice
3 T diced cooked ham, chicken, beef, chorizo or pork
3 T red kidney beans or black beans
2 T sliced black olives
3 T frozen corn kernels
2 T diced or sliced red peppers
1 T diced onion
1 T chopped cilantro
1/2 cup grated cheese

Lay tortilla flat on top of a paper towel. Place all ingredients on top of tortilla. Fold two opposite ends up and roll up long sides. Microwave until cheese melts, about 45 seconds. Note: All ingredients may be adjusted to taste.

Chicken Fajita Burger

 For Burgers:
1 1/3 lb. ground chicken
2 T Gourmet Chipotle Paste
3 T Fresh Cream Indulgence Sauce
1/4 cup chopped fresh cilantro leaves
Extra Virgin Olive Oil

For Peppers and Onions:
1 T Olive oil
4 strips bacon
2 red or green bell peppers, seeded and sliced in thin strips
1 medium onion, sliced in thin strips, reserving a piece for grating
1 jalapeno, seeded and chopped, optional
2 cups Black Bean Fiesta Salsa
4 onion or crusty rolls, split

Combine chicken, paste, sauce, cilantro and grated onion. Divide into 4 patties to fit rolls. Drizzle patties with oil and cook 6 minutes on each side or until cooked through.

Heat a medium skillet over high heat. Add olive oil, bacon, peppers and onions. Stir fry tossing with tongs to sear edges. Add jalapeno, if desired. Toss and cook about 3 minute then add salsa and toss to heat. Place burgers on each bun bottom and top with pepper onion mixture.