Black Bean Chipotle Tacos with Fresh Salsa

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 Roma tomatoes, cored and chopped
¼ cup chopped English cucumber
¼ cup chopped onion
1 clove garlic, minced
¼ cup chopped fresh cilantro
2 tbsp fresh lemon juice
1/8 tsp salt
1/8 tsp ground black pepper

1 (15 oz.) can no salt added black beans, rinsed and drained
¼ cup vegetable stock
¼ cup chopped onion
1 clove garlic, minced
2 chipotle peppers, minced
6 small (6 inch) corn or flour tortillas, warmed


Yield: 6 tacos

Combine all of the salsa ingredients in a small bowl. Set aside.

Add the black beans and the vegetable stock to a deep skillet and turn to medium heat. Add the onions and garlic and cook for about 2 minutes. As it cooks, gently smash a few beans so that you have a combination of mashed and whole beans for your tacos. Add the chipotle peppers and continue to cook until the vegetable stock evaporates and you are left with a thick black bean filling, about 2 to 3 more minutes.

Divide the black beans evenly among the 6 tortillas, about 1/3 cup per taco. Top each with about 2 to 3 tablespoons of the salsa. Serve while the black beans are still warm.

Adapted from