Some recipes are memorable because they’re quick. Others are memorable because they’re comforting. This one falls into a different category entirely—it’s memorable because every bite makes you want to go back for another.
The first time we tried Chef’s Plate’s Spicy Cuban Black Beans, it quickly became one of those meals that everyone in the house looked forward to. The combination of warmly spiced black beans, golden turmeric rice, roasted vegetables, creamy avocado, and bright lime crema creates so many layers of flavour that every forkful tastes a little different from the last.
Of course, as much as we enjoyed the original, I wanted a version that better suited the way we eat at home. So I set out to recreate it using entirely plant-based ingredients while keeping all of the bold flavours that made the meal such a favourite in the first place.
The result is this vegan-friendly version that, honestly, we enjoy just as much as the original. It’s hearty, filling, packed with plant-based protein, and loaded with flavour. The black beans are rich and savoury, the roasted sweet potatoes add natural sweetness, and the lime crema and avocado bring a creamy freshness that ties everything together beautifully.
One of the things I love most about this recipe is how easy it is to customize. If you’re cooking for little ones or anyone sensitive to heat, simply reduce the chipotle powder. When I make this for my daughter, I usually use about ¼ teaspoon. It still gives the dish depth and complexity without overwhelming her palate. If you’re someone who enjoys a bit more spice, feel free to add extra chipotle until it reaches your preferred heat level.
This recipe is naturally dairy-free, meat-free, and egg-free, making it a great option for vegans and for families navigating common food allergies. As always, if you’re cooking for someone with allergies or sensitivities, be sure to double-check the ingredients you use.
For the lime crema, I typically use vegan sour cream for convenience. If you’d rather make your own from scratch—or if you find the store-bought versions too coconut-forward—you can substitute my homemade lime crema recipe instead, provided nuts aren’t a concern.
Whether you’re looking for a satisfying weeknight dinner, a meal-prep friendly lunch, or simply a new way to enjoy black beans, this recipe is one that earns a regular spot in our rotation. It’s colourful, flavourful, and proof that plant-based meals can be every bit as hearty and satisfying as their traditional counterparts.
Give it a try and let me know what you think!
Chefs Plate Inspired- Spicy Cuban Black Beans Recipe
Ingredients
Golden Turmeric Rice
- 2 cups jasmine rice
- 2 ½ cups water
- 2 tbsp vegan butter
- 2 tbsp Golden Turmeric Spice Blend
Roast Vegetables
- 2 tbsp olive oil
- 2 large sweet potatoes
- 2 bell peppers thinly sliced
Cuban-Style Black Beans
- 1 tbsp olive oil
- ¼ cup tomato sauce
- 2 tbsp Chili Cumin Spice Blend
- 4 cloves garlic minced
- ⅛ tsp chipotle chili powder (or more for extra heat)
- 2 15oz cans black beans drained
- ⅔ cup water
Lime Crema*
- ¾ cup vegan sour cream
- 2 tbsp water
- 2 tbsp lime juice
- 4 tsp lime zest
- ⅛ tsp salt
Smashed Avocado Sauce
- 3 avocados
- 2 tbsp lime juice
- 4 tsp olive oil
- ¼ cup cilantro finely chopped
- 2 cloves garlic minced
- pinch salt
Instructions
- Preheat oven to 450℉
Prepare the Rice
- To a medium saucepan, add your rice, golden turmeric spice blend, vegan butter and water. Stir the ingredients together well and bring to a boil over high heat.
- Once a boil is achieved, cover and reduce the heat to medium low. Cook until your rice is tender and the water is absorbed, which varies depending on variety. Usually done in 12-15 minutes.
- Set aside, off the heat. Leave covered an additional 5 minutes.
Prepare the Roasted Vegetables
- Toss your prepared vegetables with the olive oil and salt.
- Add to a parchment lined baking sheet and roast on the middle rack of your oven for 16-18 minutes, until the sweet potatoes are tender.
Prepare the Smashed Avocado Sauce
- Scoop out the avocado flesh and add it to a medium bowl, mash it roughly.
- Add the garlic, lime juice, cilantro, oil and salt. Mix well and continue mashing until everything is well combined and the avocado is roughly mashed, yet still retaining some texture.
Prepare the Lima Crema
- To a medium bowl, whisk together the sour cream, lime zest, lime juice, water and salt until smooth.
Prepare the Cuban-Style Black Beans
- In a large pan, heat the oil over medium heat. When pan is ready, add the tomato sauce, chili cumin spice blend, garlic and chipotle chili powder. Stir and cook for 1 minute, to toast the spices.
- Add the black beans and water, stir and bring to a boil over high heat.
- Once boiling, reduce the heat to medium and cook for 4-5 minutes until the liquid has reduced slightly.
Assemble Your Meal
- To large serving bowls, add your prepared rice. Top with the roasted vegetables and Cuban-style black beans. Finally, add the smashed avocado sauce and drizzle the lime crema on.
- Enjoy!
Notes
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