Spicy chipotle eggplant with black beans (Berengena al chipotle con frijoles negros) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 215) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • ellencooks on March 19, 2021

    We LOVED this!

  • hirsheys on February 28, 2018

    I made the seasoning earlier in the week, so this was a snap to put together tonight. I used a big eggplant because the smaller ones at the store didn't look great. I added a lot more of the seasoning to the black bean puree because it's just so tasty and I wanted even more of its flavor. If I make this again, I think I'll use just one full can of black beans pureed with some extra water - I'm not entirely clear about why two cans were needed. (I served this with some rice, which wasn't totally necessary, and some shrimp that I tossed with the seasoning, but I was less excited by that combo - the seasoning works much better on the eggplant.) My only other note is that the queso fresco, crema, and cilantro really added a lot to the whole mix and should not be missed.

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