- 1 Tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 2 (15 oz) cans of black beans, drained
- 2 cups corn, either fresh or frozen
- 1 can stewed tomatoes
- 1 -2 Tbsp Art of Chipotle, Chipotle Paste (depending on heat preference)
- 1/2 tsp dried oregano
- Salt & Pepper
Saute the onions in a saucepan over medium heat. Add the garlic and saute for another couple of minutes. Add chicken broth and remaining ingredients and bring to a simmer, stirring occasionally. Reduce heat to low and gently simmer for 20 minutes. With a potato masher, mash some of the beans and let simmer for another 10 minutes. Add salt and pepper to taste.
Top with sour cream, avocado and for a real treat, add crisp bacon chunks.
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.