19 Oct2016 Emilie Malik 0Vegetarian Recipes Chipotle Mexican black beans 2 cans black beans or 2 cups of cooked black beans 1 purple onion (diced) 1 red bell pepper (diced) 2-3 clove garlic 2 teaspoons coconut oil 2 tablespoons tomato paste 1/2 teaspoons smoked paprika 1/2 teaspoons of chipotle spice 1 1/2 teaspoons cumin 1/2 teaspoons salt Heat the coconut oil in a large skillet over medium high. Once hot, add garlic and cook until fragrant, about 30 seconds. Add in onion and pepper and cook until softened. Once softened, add in the beans and stir well. Add in tomato paste, smoked paprika, chipoltle, cumin. Stir well. Served with brown rice, fresh leaves of coriander and/or guacamole.