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):

Let’s Taco’bout it: Island Tacos


When I started brainstorming for “Let’s Taco’bout It” I kept imagining fruit in a taco. That might sound weird, but hear me out. I have a history of homemade black bean and mango enchiladas. They are some one of my family’s favorite dishes. I wanted to try and apply that same sweet and savory combination to one of my tacos, without getting tooo crazy. Thus, I decided pineapple would be the fruit, and that led to the creation of these Island tacos. With sautéed pineapple and seasoned soy crumbles, these tacos hit the spot! Give them a try and don’t forget to come back later this week for more taco recipes!

Day 1 of ‘Let’s taco-bout it’ Taco Series: Spiced Black Bean and Corn Tacos!



  • 1 Tablespoon olive oil
  • ½ package of soy crumbles
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of chili powder
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon lime juice
  • 1 jalapeno, deseeded and diced
  • ½ fresh pineapple, cut into chunks
  • 1 Tablespoon soy sauce
  • ½ yellow or white onion, cut into small strips
  • 2 Roma tomatoes, diced
  • 2 leaves of romaine lettuce, cut into thin strips
  • 8 corn tortillas
  • Suggested toppings: crumbled queso fresco, Salsa


  1. Heat the olive oil over medium-high heat in a large skillet. Once hot, add the soy crumbles, spices, and lime juice to the pan.  Mix well and stir frequently.
  2. In a separate frying pan, heat the pineapple chunks, soy sauce, jalapeno, and onion slices over medium-high heat.
  3. Arrange the tortillas on a plate, and cover with a damp paper towel. Microwave for 20-30 seconds to help give the tortillas some moisture.
  4. Assemble your tacos with pieces of shredded lettuce, diced tomatoes, soy crumbles, sautéed pineapple chunks, and top with crumbled queso fresco and a spoonful of salsa.
  5. Enjoy!


Notes and Tips!: