If you’re looking for a simple meal prep dinner idea, this chipotle black beans and cauliflower skillet will do the trick!
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We’re going to take the guess work out of creating an epicly delicious meal prep vegan dinner idea.
It’s true, cauliflower on it’s own is bland, but it takes on so much flavor when seasoned properly. This black beans and cauliflower skillet meal has so much flavor at the end, you’ll only be upset that you never had this meal before.
The trick: roasted and caramelized your cauliflower first and then use the right spices to create layers of flavors that you won’t be able to get enough of.
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Why You’ll Love This Recipe
- Pantry Friendly – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together and lasts for up to 7 days in the fridge which makes it a great option to eat all week long
- Flavorful – You won’t believe how much flavor you get out of these simple ingredients and when all combined are something incredible
Ingredients and Substitutions:
Gather your ingredients! See my recipe card below for a complete list of the ingredients with measurements.
Other must try vegan Mexican-inspired dishes:
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Easy Chipotle Cauliflower and Black Bean Skillet Recipe
Ingredients
For the Cauliflower
- 1 head cauliflower, cut into florets
- 3 tablespoon adobo sauce (from a can of chipotle peppers in adobo)
- 2 tbsps olive oil
- ½ tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Black Beans and Sauce
- 2 tbsps olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 6 garlic cloves, minced
- 1-2 fresh jalapeños, minced (more or less to spice preference)
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon dried cumin
- ¼ teaspoon salt, more or less to taste
- ¼ tsp black pepper, more or less to taste
- 2 tablespoon almond butter
- 1 tablespoon tomato paste
- 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo)
- 30 oz black beans, drained & rinsed
- 1 ½ cups vegetable stock
- Juice from 1 lime
Additional Toppings (Oprtional)
- pickled red onions
- green onions
- chopped cilantro
- guacamole
Instructions
- Preheat the oven to 425°F. Grease a baking tray and set aside.
- In a large bowl, whisk together adobo sauce, olive oil, tomato paste, and seasonings. Add the cauliflower florets to a baking tray and pour the sauce over. Toss with a spatula or your hands, making sure each piece is coated well. Roast for 20-25 minutes, or until fork tender.
- While that's cooking, in a large skillet with high walls, add 2 tablespoon olive oil over medium heat. Once hot, add the onions and bell peppers and cook for 3 – 5 mins until softened. Add in garlic, jalapeños and seasonings for an additional 30 seconds until fragrant, careful not to burn.
- Now add the almond butter, tomato paste, adobo sauce and stir together until no chunks remain. Pour in the black beans and vegetable stock, then bring to a simmer cooking for 10-15 minutes. Until the sauce is thicken and creamy. Add lime juice and taste and adjust the seasonings, if needed.
- Add in the roasted cauliflower when finished and stir together. Serve with any additional preferred toppings.
Notes
Video
Nutrition
Frequently Asked Questions:
This recipe will last up to 7 days in the fridge when made as instructed.
Almond butter is the only top allergen. In order to replace – use the same amount of one of the following: tahini, peanut butter, canned coconut milk, or sunflower butter.
Of course, recommendations would be cubed tofu, cooked grains like quinoa or barley, spinach, etc.
I discovered this recipe through your YouTube video. It’s so flavorful! This is a dish that is made repeatedly in our house! Thank you!
Love that!!
I discovered this recipe on your YouTube video. So flavorful! It’s a repeat dish in our house! Thank you!
Awesome!
This looks fantastic – I am looking forward to making it. I think you may have a typo in your Nutrition info – it has Sodium: 3992mg.
Definitely an error! Thanks for the catch, we’ve fixed it
This was delicious. I made it exactly as recipe indicates except I used 2 bell peppers because I had them I needed to use them up. Served with warmed flour tortillas. Will definitely repeat. Thank you for the recipe.
You’re so welcome, glad you loved it!
Almond butter isn’t that weird. We use peanut butter for Mole 😊
True!
Hi there, excited to try this!🤩I’m a bit confused as to how to serve it, on its own? With chips like nachos? In taco shells? I’d love your thoughts please😁 (hopefully as soon as possible, I’m making it tomorrow!)😂
However you want! Chips, taco (hard or soft) shells, or by itself are all great. Over rice, quinoa or noodles could also work.
Is there a good replacement for almond butter for this recipe? I don’t keep that stocked in my pantry.
There’s been some comments that’s peanut butter works great too. I’d also think tahini would be great in this