Chipotle Orange Black Beans


This time last year: Homemade Fresh Tomato Sauce with Basil, Mushrooms, and Balsamic Vinegar (2013)


I stumbled upon this recipe while looking for a good side dish to take to a potluck, and was immediately sold. Without taking up too much of you’re time, I’ll go ahead and get to the point- it was delicious!

Here are three reasons you should try this dish:

  1. FLAVA FLAVE! This dish is jam-packed with flavor. Between the tangy orange zest, the flavor punch in the chipotle peppers, and the refreshing cilantro, your taste buds will be in heaven.
  2. Time is of the Essence! I was able to whip this recipe together in the 15 minutes I had between a class and a meeting. Yes, it is to possible to make a side dish in the time it might take you to wait in line for your drink at Starbucks. All you need is a cutting board and a frying pan and you are good to go!
  3. All-Inclusive! Sharing a meal with others? This recipe is a great dish to make because it is accessible to most everyone- vegetarian, gluten free, low fat, high protein, low cholesterol, low sugar, etc. Want to make it vegan? Simply leave the cheese on the side and let people sprinkle that on themselves.

Not convinced yet? Stop wasting time and get cooking. In fifteen minutes you will be glad you did!

More recipes heading your way soon, so come back and see me 🙂

Lots of love,

This rented kitchen




  • 2 teaspoons canola oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can black beans
  • 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
  • 1 orange, Juice and zest
  • Salt and pepper to taste
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons crumbled Queso Fresco


  1. In a large saucepan, heat the oil over medium heat. Once hot, add the onions and garlic, and sauté until soft- about four minutes.
  2. Meanwhile, rinse and drain the beans.
  3. Once onions are cooked, add the beans to the pan and cook for an additional 3-4 minutes.
  4. Stir in the chipotle peppers and orange zest and cook for one minute longer.
  5. Remove from heat. Season with salt and pepper to taste, and top with cilantro and queso fresco. Serve and enjoy!



Notes and Tips!:

  • Source: Whole Foods Market
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Vegan Cuban Bowl



When I lived in Richmond, I fell in love with a little Cuban restaurant a few blocks from my house. The restaurant was always bustling with people, offering barely enough room to scoot around the little red tables. The smells would waft down the sidewalk, inviting you into the little yellow building where the coffee was strong, the music was loud, and the flavors were unbelievable.

It was frequenting that little Cuban restaurant that taught me to love Cuban flavors, so when I stumbled upon this recipe I knew it was next on my cooking to-do list. The recipe did not let me down.

As I dished up warm bowl of this Cuban meal for my family, I was immediately taken back to memories of sliding into booths at that little Cuban restaurant, or even better yet, some of the meals I enjoyed while in the Dominican Republic and Peru- sharing some similar ingredients and spices.

If a meal has the power to remind you of previous meals, experiences, and people, simply through the ingredient list, the smell, or the flavor, that to me is a good sign it’s a keeper.

This meal may not draw up any old memories for you of places you’ve been or previous meals you’ve enjoyed, but if it doesn’t, the flavor alone will make you question what you’ve been eating and experiencing all this time- in the best way. Try something new, enjoy a little flare, and dig in!

Love, A Rented Kitchen




  • 2 sweet potato, peeled and cut into 1-inch cubes
  • 2 Tablespoons olive oil
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • ½ cup diced tomato
  • ½ cup chopped cilantro leaves
  • ½ cup diced white onion
  • 2 teaspoons freshly squeezed lime juice
  • 2 large ripe (black) plantains
  • 4 Tablespoons vegetable oil
  • 2 (12 oz.) cans black beans, rinsed and drained
  • 4 cups cooked brown rice


  1. Preheat the oven to 450˚F, and line a baking sheet with aluminum foil.
  2. In a medium sized bowl, toss the sweet potatoes with the olive oil, cumin, and salt, and then arrange on the baking sheet in a single layer.
  3. Bake the potatoes for 20-30 minutes, or until soft. Turn every 10 minutes to prevent burning.
  4. In a large measuring cup, combine the tomatoes, cilantro, onion, and lime juice. Set in the refrigerator to allow the flavors to blend.
  5. Meanwhile, peel the plantains by running the edge of a sharp knife along the 3-4 ridges present in the plantain peel. Remove the peeling and slice the plantain into bite sized coins.
  6. Heat the vegetable oil in a large skilled over medium high heat, and fry the plantains, 1-2 minutes per side, until golden brown. Remove the fried plantains from the heat and place on a paper towel lined plate to absorb any additional grease and allow the plantain pieces to cool.
  7. Once the sweet potatoes are done cooking, assemble each bowl with a serving of rice, beans, potatoes, plantains, and topping with the pico de gallo mix. Enjoy!



Notes and Tips!:

  • Source: The Wanderlust Kitchen
  • Yield: 4 servings
  • Like this recipe? Check out these other delicious Vegan Entrée options from ‘A Rented Kitchen!’: (Recipe links found below photos!)

Vegan Sweet Potato Quinoa Chili with homemade tortilla chips

It is officially fall, which means all I want is scarves, excessive amounts of hot chocolate, all things pumpkin flavored and scented, and nice warm soup!

I have never made a soup.  This recipe was my first, and I’ll admit I was kind of nervous about it! For a few minutes I was worried the soup would not thicken up, but fortunately everything went splendidly and tasted even better.  Then after it was all said and done I had scrumptious leftovers for the rest of the week and only one pot to clean! Huzzah!

Over the course of the next several months, I would expect more soups to be coming your way if I were you! It’s officially fall, and this recipe is officially a new favorite. Hope you like it!

Soup Ingredients:

  • 1 Tablespoon olive oil
  • 1 onion, chopped
(I used yellow, but any would work!)
  • 5 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon oregano
One 6 oz can tomato paste
  • Two 15 oz (or one 29 oz) cans of black beans, rinsed and drained
  • 32 oz vegetable stock
  • 1 sweet potato, peeled and cut into bite sized chunks
  • salt and pepper to taste
  • 1 cup dry quinoa
  • Avocado slices, chopped cilantro for garnish  (optional)

Homemade Tortilla Chip Ingredients:

  • 1 whole-wheat tortilla (makes 6 chips)
  • 1 Tablespoon olive oil
  • Salt and garlic powder to taste

Soup Directions:

  1. Preheat a large heavy soup pot with the oil over medium heat with
  2. Add the onions to the hot pan and cook for about 10 minutes, or until they are soft and begin to brown.
  3. Once the onions are soft and beginning to brown, add the garlic to the pot and cook for another 2 minutes, stirring occasionally.
  4. Measure out your spice ingredients- chili powder, cumin, and oregano- in a small bowl and mix.
  5. Add the spices and tomato paste to the pot and cook for another 2 minutes- stirring constantly.
  6. Add the beans, vegetable stock, sweet potato chunks, and salt and pepper to the pot. Cook for another 5 minutes, then add in the quinoa.
  7. Once the quinoa has been added, cook for another 20-30 minutes, or until the quinoa and potatoes are soft and cooked through, and the chili has thickened.  Stir frequently.
  8. Garnish with avocado slices, warm tortilla chips, and chopped cilantro (if desired).

Homemade Tortilla Chip Directions:

  1. Once the quinoa has been added to the soup, preheat the oven to 350 degrees.
  2. Spray a baking sheet with a light layer of no-stick cooking spray
  3. On a cutting board, use a pizza cutter to slice a tortilla into 6 triangles.
  4. Brush a thin layer of olive oil on the top of each triangle and arrange on a baking sheet.
  5. Sprinkle with garlic powder and salt (or other spices as desired).
  6. Bake for 5 minutes, or until crispy and light brown. Enjoy!

Notes and Tips!:

  • Yield: 6 hearty bowls
  • If the chili gets too thick for your liking, just add a little bit of water!
  • Will keep well stored in an airtight refrigerated container for several days.
  • There is a lot of cumin and chili powder in this recipe, but do not be worry- it is too spicy! I personally am not a spicy fan and actually found this quite mild. If you do want to spice things up again, try adding more cilantro, a dash of lime juice to your bowl, or more cumin!
  • Source: Milk Free Mom
  • If you like this recipe, check out my Homemade Wheat Thins, Quinoa Burgers, and Sweet Potato and Goat Cheese Quesadillas!