I only used two chipotle peppers and it was still very very warm. I would totally suggest starting with 1 pepper.
Try it out and if you want more heat then by all means add it! I also only used half a teaspoon of oregano because I am not a HUGE fan so I didn’t want it to overpower the dish.
My husband really loved this so that is a plus for me. He totally wants me to make it again.
This dish could be easily served as the main course of the meal. The quinoa and beans help make it a very filling meal.
Chipotle Black Bean and Corn Quinoa
1 red onion, chopped
2 garlic cloves, chopped
1 TB EVOO
1 15oz can of black beans, washed and drained
½ cup of frozen corn, thawed
1-2 Chipotle peppers in adobo sauce. Use a bit of the sauce, chopped
1tsp dried oregano or 1TBS of fresh
Salt and pepper to taste
¾ cup quinoa
1 ½ cups of veggie or chicken stock
Heat the oil in a pan and cook the onions and garlic for about 5 mins or until onion is soft. Add the chipotles and oregano and cook for about 1 minute. Turn heat up to medium high and add salt and pepper along with the quinoa. Continue to cook for about 3-5 minutes stirring constantly. Add beans, corn and stock and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes until the quinoa is done. You can add more stock if needed and cook for a additional 5 minutes or until done. Serve hot or at room temperature. You can top with fresh cilantro, lime wedges, and mango salsa if desired.