I wanted to create a vegetarian taco that was full of flavor and didn't leave you missing the meat.

I was partly inspired by an elote pizza we ate in Sedona last spring that had a garlic butter sauce, grilled corn, red onion, fresh cilantro, cotija cheese, mozzarella, and a spicy chipotle mayo.

*Swoon* One of the best pizzas I've ever eaten. Truly.

Black Bean Taco Filling

I added some black beans for protein and some diced zucchini because.... I had some I needed to use. And it filled my need to have some kind of vegetable in these.

(Unpopular opinion, but I don't think corn counts as a vegetable. I said what I said.)

I sautéed the filling in garlic butter and some simple spices and added some crumbled cotija cheese.

I could eat a bowl of this filling alone. Seriously.

Making Crispy Black Bean Tacos in the oven

I used street taco corn tortillas -- those itty bitty cute ones.

Just lay them on a sheet pan, add some black bean and corn filling with some shredded cheese (I used pepper jack.)

Since corn tortillas tend to split when they're folded, put these under the broiler for 1-2 minutes until they're soft enough to fold and the cheese has melted enough to act as "glue" to hold them closed.

Then put them back under the oven broiler for 4-5 minutes until they're bubbly and toasty brown.

Look at that caramelization. Caramelized corn and cheese is one of the best things in life, don't you think?

I loved these cute little crispy tacos topped with a sprinkle of fresh red onion and cilantro and a drizzle of creamy chipotle sauce.

Since I know you're going to ask... here's how to adapt these to different diets, if that's what you need.

Adaptations for Crispy Black Bean Tacos

To make these gluten-free: Use corn tortillas

To make these grain-free: Use almond flour or another kind of paleo tortilla. If you're avoiding corn, just replace it with zucchini.

To make these dairy-free: Use all mayo in the chipotle sauce and either omit the cheese completely or use a dairy-free alternative.

More Easy Taco Recipes on Perry's Plate

If you like these easy vegetarian tacos, try one of these other taco recipes on my site!

10-Minute Smoked Salmon Tacos

Grilled Shrimp Tacos with Pineapple Avocado Salsa

Tropical Fish Tacos with Pineapple Salsa

Easy Crispy Chicken Tacos -- Two Ways

The Best Instant Pot Shredded Chicken for Tacos

Copycat Chipotle Barbacoa Shredded Beef

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crispy Black Bean Tacos with Corn & Zucchini

Yield: About 24 street tacos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

It's easy make a big batch of these little vegetarian black bean tacos in the oven for a party appetizer or quick weeknight dinner! They're packed with flavor and drizzled with creamy chipotle sauce for little elote flavor.

Print

Ingredients

• 3 Tablespoons butter
• 3 garlic cloves, grated
• 1-2 small to medium zucchini, diced
• 1 ½ cups frozen or fresh corn kernels
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 can of black beans, drained
• ⅓ cup crumbled Mexican cotija cheese or feta
• 24 small tortillas, street taco sized
• 2 cups shredded Monterey Jack or pepper jack cheese
• Diced red onion & chopped fresh cilantro, for garnish

For the Chipotle Mayo:

Toggle ingredient group

• ¼ cup avocado oil mayonnaise
• ¼ cup sour cream
• 1 Tablespoon chopped chipotles in adobo sauce
• Squeeze of lime juice
• Generous pinch of sea salt

Instructions

1. Melt the butter in a very large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes. Add the zucchini, corn, cumin, & salt. Cook until the zucchini and corn are soft and get some golden brown spots, 15-20 min.
2. Meanwhile, stir together the ingredients for the chipotle mayo in a small bowl and set aside. Chop the red onion and cilantro, too, if you're using them.
3. Add the black beans and cotija to the skillet, and cook for another couple of minutes until the beans are heated through and the cheese is melted. Remove from the heat and set aside.
4. Preheat the oven broiler to high heat.
5. Lay as many tortilas you can on a large rimmed baking sheet. If you can't fit them all and want to bake them all at once, use two pans and rotate them during baking.
6. Put 2-3 spoonfuls of the black bean filling on one half of each tortilla and top with a little cheese.
7. Place the tacos under the broiler for 1-2 minutes until the tortillas soften and the cheese begins to melt. Remove the pan from the oven and close the tortillas with a pair of tongs, pressing the tacos together so the cheese "glues" them shut.
8. Return the tacos to the oven and broil for another 4-5 minutes until the tacos have golden brown spots and the cheese is toasty.
9. Sprinkle the red onion and cilantro over the tacos and drizzle some chipotle mayo over them. Or use the chipotle mayo for dipping.

Notes

To make these gluten-free: Use corn tortillas

To make these grain-free: Use almond flour or another kind of paleo tortilla. If you're avoiding corn, just replace it with zucchini.

To make these dairy-free: Use all mayo in the chipotle sauce and either omit the cheese completely or use a dairy-free alternative.

The post Crispy Black Bean Tacos with Corn & Zucchini appeared first on Perry's Plate.

The Best Smash Burger Recipe

I use caramelized onions and jalapeños to infuse as much flavor as I can into those smashed beef patties. If that’s not your thing I’ve got other topping ideas for you. There’s a smash burger for everyone, I promise!

What are Smashed Burgers?

If you're unfamiliar with smash burgers, they're burgers that have been flattened while cooking.

Flattened patties = more surface area for caramelized outer edges. It's delicious. But you can't make them directly on grill grates.

They're some of the best burgers I've had, honestly, and super easy to make.

I started out with some grass-fed ground beef seasoned simply with kosher salt and smoked paprika. (Ground turkey or chicken would be good burger meat, too!)

I used the beef that came in my Butcher Box which is REALLY delicious, by the way. If you're interested, I have a link for you -- Butcher Box Link. They'll give you 2 pounds of grass-fed ground beef for FREE in each box as long as your subscription is active! They have all kinds of meat -- chicken, pork, and beef. We especially loved their ribs and steaks. Mmm.

Smash Burgers Recipe ingredients

For the Burgers:

• Avocado oil or butter
• Sweet onions, sliced thinly
• Jalapeno peppers, sliced thinly
• Ground beef or turkey
• Kosher salt
• Smoked paprika
• Pepper Jack cheese, cut into 3-4 pieces each (optional)
• Buns and toppings of choice

For the Chipotle Mayo:

• Avocado oil mayo
• Chipotles in adobo sauce
• Pinch of salt

How to Make Smash Burgers with Onions

1. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Add the avocado oil and all of the onions and sliced jalapenos.
2. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown.
3. Meanwhile, add the kosher salt and smoked paprika to the ground beef and mix gently to combine. Form the meat into 6 patties. Add a few cheese chunks into each patty, if using. Set aside.
4. Make the chipotle mayo by combining the mayo, chipotles, and pinch of salt in a small bowl. Taste, and add more chopped chipotles if you'd like it spicier. Set aside.
5. If you have room to cook all 6 patties on your cooking surface, divide the onions and jalapenos into 6 piles. Add a burger patty to each pile and smash it very flat with a sturdy spatula or a burger press. If your pan isn't big enough, remove half of the onions and jalapenos and cook the patties 3 at a time like directed above.
6. After 2-3 minutes, when the edges of the burger patties have started to brown, flip the whole thing over along with the onions and jalapenos. Cook for another 3-4 minutes until the patty is cooked through.
7. Assemble burgers with buns, toppings, and chipotle mayo.

Can I prep Onion Smash Burgers ahead of time?

Yes! Just stack patties on a large plate or platter and cover them with plastic wrap. Store them in the fridge for a day or two until you're ready to grill them.

Typically you'd start off the smash burgers with ground beef "burger balls" and smash them directly on the hot griddle or skillet. (If you have a cast iron skillet, pull it out!) I used a heavy metal grilling spatula, but you can use a burger press if you have one. You'll want a nice crust on the bottom.

Because I started off with caramelizing onions and jalapenos, I thought that forming burger patties would be easier.

I also put chunks of pepper jack cheese inside the burgers, which is a fun little addition. It melts and oozes out and then you get some crispy cheese action. That's always a good thing.

If you'd rather put a slice of cheese on top (or leave it out completely) that's fine too.

Make sure those onions and jalapenos are very golden brown and caramelized before you add the beef. Since you've got such a thin patty it'll cook up really quickly and you want to make sure those vegetables are well done.

How to Make Onion Smash Burgers Chipotle Mayo

I love burgers with some kind of burger sauce. Ketchup and mustard are nice, but a special sauce takes it over the top.

For this particular burger I threw together a quick chipotle mayonnaise (avocado oil mayo + diced chipotle peppers in adobo sauce + pinch of salt).

I have a great recipe for Chipotle-Lime Mayo too, if you're wanting something a little fancier. (Also doubles as a FABULOUS french fry dip.)

How to serve Onion Smash Burgers

I love serving my burgers on a bed of lettuce, with my chipotle mayo. Cucumber Salad with Feta is a great side salad option.
Crispy Sweet Potato Chips are my favorite homemade crisps.

If you don't want to use chipotle mayo you can keep it traditional with some of my In N Out copycat Burger Sauce.

If you're really into these, try making a double patty burger. It'll be messy, but worth all of the napkins.

A toasted bun is always a nice touch, too, and you can lay them on the cast iron pan after the burgers have finished.

This is SUCH a delicious burger! My husband thought it was one of the best homemade smash burgers he's ever had.

How to store Grilled Smash Burgers

Leftover burgers can be stored in an airtight container for about 2 days. I would separeate them from the bun/lettuce so it’s easier to heat them in a hot skillet.
Make the burger with a new, fresh bun for the best reheated smash burgers.

If you like this recipe, be sure to try my Goat Burger Recipe!

Smashed Burgers Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Onion Smash Burgers

Yield: Makes 6 burgers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This smash burger recipe is my favorite burger. I always say that about new stuff I post, but.... for real this time. Caramelized onions and jalapenos are cooked with a smashed grass-feed beef patty and covered with chipotle mayo in whatever bun you like!

Print

Ingredients

For the Burgers:

Toggle ingredient group

• 1 Tablespoon avocado oil or butter
• 3 medium sweet onions, sliced thinly
• 2-3 large jalapeno peppers, sliced thinly
• 1 ½ pounds grass-fed ground beef or turkey
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons smoked paprika
• 6 slices of pepper jack cheese, cut into 3-4 pieces each (optional)
• Buns and toppings of choice

For the Chipotle Mayo:

Toggle ingredient group

• ⅔ cup avocado oil mayo
• 1-2 Tablespoons chopped chipotles in adobo sauce
• Pinch of salt

Instructions

1. Heat a very large cast iron skillet or flat top cooking surface to medium-high heat. Add the avocado oil and all of the onions and sliced jalapenos.
2. When they start to take on some color, reduce the heat to medium low and cook for 15-20 minutes until the onions are deep golden brown.
3. Meanwhile, add the kosher salt and smoked paprika to the ground beef and mix gently to combine. Form the meat into 6 patties. Add a few cheese chunks into each patty, if using. Set aside.
4. Make the chipotle mayo by combining the mayo, chipotles, and pinch of salt in a small bowl. Taste, and add more chopped chipotles if you'd like it spicier. Set aside.
5. If you have room to cook all 6 patties on your cooking surface, divide the onions and jalapenos into 6 piles. Add a burger patty to each pile and smash it very flat with a sturdy spatula or a burger press. If your pan isn't big enough, remove half of the onions and jalapenos and cook the patties 3 at a time like directed above.
6. After 2-3 minutes, when the edges of the burger patties have started to brown, flip the whole thing over along with the onions and jalapenos. Cook for another 3-4 minutes until the patty is cooked through.
7. Assemble burgers with buns, toppings, and chipotle mayo.

Notes

1. If you're worried about the heat from the jalapeno, cut off the stem end and use a small knife to remove the seeds and inner membranes before slicing it into rings.
2. You can use dried chipotle pepper powder in place of chipotles in adobo sauce if you like. I've found pre-chopped chipotles in the Latin aisles of a few grocery stores and it's so much more convenient!
3. If you'd rather top the burgers with a slice of cheese instead of adding cheese to the patties, do this during the last minute or two of cooking.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 647Total Fat 48gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 32gCholesterol 107mgSodium 700mgCarbohydrates 18gFiber 2gSugar 9gProtein 38g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Onion Smash Burgers appeared first on Perry's Plate.

Why You'll Love This Chipotle Barbacoa Recipe

Whether you’re team Slow Cooker or Instant Pot, this recipe fits your schedule. Serve it in tacos, burritos, or over rice—this barbacoa is versatile and a great recipe to have in your back pocket.

Psst… it also freezes well and works beautifully as a meal prep protein option!

What is Chipotle Beef Barbacoa?

Barbacoa is a traditional Mexican dish that requires meat, proper spices, and time to cook (I mean a loooong time!). Traditional Mexican spices are combined with peppers in adobo, lime, and broth to make a marinade that slow cooks with the meat - the long cooking time allows the flavors to meld and the meat to become tender and juicy.

This tender and flavorful roast is and usually served shredded as a filling or topping. Traditionally, a variety of meats can be used to make Mexican barbacoa — including beef (typically chuck roast or brisket), goat, or lamb.

Chipotle use beef to make their Barbacoa.

Carnitas Vs Beef Barbacoa

If you've ever wondered what is the difference between barbacoa and carnitas...

• Barbacoa is used to describe the style of cooking - slow-cooked shredded meat. It's usually made from beef, lamb, or goat. The word "barbecue" is derived from barbacoa, but the meaning is totally different now.
• Carnitas translated means "little meats" and is usually made from pork. Carnitas isn't seasoned quite as heavily as barbacoa and it's usually finished off in the oven to get some crispy bits. Mmm.

Ingredients for This Barbacoa Chipotle Recipe

Slather your beef barbacoa roast with these super flavorful spices:

• Chipotle peppers either from a can of chipotle in adobo sauce or some pre-chopped chipotle peppers. I love that jar of pre-chopped chipotle chiles already covered in adobo sauce. I saves a lot of time!
• Lime juice
• Lots of garlic
• Lots of aromatic spices you probably already have in your cupboard -- cumin, chili powder, oregano, black pepper, and a little bit of ground cloves.

Put it in your crock pot and top with a can of diced tomatoes, a sliced onion, and a couple of bay leaves.

What cut of beef is best for Barbacoa?

Just about any large beef roast will do -- chuck roast is my favorite. You can use beef shoulder, any round roast, or even beef cheeks.

If you're using grass-fed beef or have an extra lean roast, it will probably take longer to cook and it might not fall apart as easily as a fattier roast. When you put the shredded meat back into the cooking juices and let it hang out for a while, you'll have more tender beef before you know it.

How to Make This Chipotle Barbacoa Recipe

1. Rub the salt all over the roast and let it sit while you assemble the spice paste.
2. Add the chopped chipotle peppers, spices and lime juice into a small bowl and stir together.
3. Stir well and rub the paste all over the roast.
4. Place the roast in a slow cooker along with the bay leaves, onions, and tomatoes.
5. Cover and cook on low for 8-10 hours or until the meat pulls apart easily with a fork.
6. Shred the roast on a large platter and return the meat to the pot with the juices. Stir in the fresh cilantro.
7. Taste, and add more salt and lime juice if necessary.

Can I make this Barbacoa Recipe in the Instant Pot?

Yes! This slow cooker barbacoa beef is easily made in a pressure cooker. I added some extra instructions in the recipe notes -- like cutting the roast into pieces and adding some beef broth, cooking on high pressure, but it's almost the same method.

Variations to Chipotle Beef Barbacoa

• Spicy - Add or omit the chipotle peppers or a hot sauce, to adjust the heat of this dish.
• Smokey - Add liquid smoke to make it taste like you cooked it in a smoker.

How to Serve Barbacoa In Crockpot

I mean.... how can you NOT eat it? A batch of this copycat chipotle barbacoa recipe is like a big pot of gold, culinarily speaking. Maybe that's a weird metaphor. Eating gold would be weird.

Here are a few of our favorite ways to serve barbacoa:

• Tacos (duh, the favorite!)
• Taco Salads
• Burrito Bowls
• Quesadillas
• Oven Nachos
• Breakfast scrambles (Seriously. Toss a little beef into your scrambled eggs and tell me it's not amazing. Or throw the whole thing into a breakfast burrito!)
• Homemade taquitos

What to serve with Barbacoa Beef tacos

Here are a few of my favorite side dishes and toppings if you're making barbacoa tacos!

Instant Pot Cilantro Lime Rice is a crowd favorite. Everyone who makes this loves it!

Mexican-Style Instant Pot Black Beans is one you can make ahead and freeze. I usually have a container or two in the freezer to pull out for Mexican nights.

The Best Guacamole is what I'm asked to bring when our family is having anything Mexican-related.

Homemade Pico de Gallo is fun to throw together when you're making guacamole because a lot of the ingredients overlap.

Copycat Chevy's Smoky Salsa is one of my favorite salsas to make when I have extra tomatoes in the summertime.

Grilled Jalapeno & Pineapple Salsa is a favorite during the summer and pairs well with this beef barbacoa recipe!

How to Store This Barbacoa Chipotle Recipe

Since this recipe is so versatile, you’ll want to keep some for leftovers! Simply store it in an airtight container with the juices for up to 5 days in the fridge.

Can you freeze Barbacoa Beef?

YES. Absolutely.

If you make more than you can eat (and aren't big into leftovers), just put it in an airtight container that is freezer-safe and freeze it for several months. Then you can have a delicious meal later with a fraction of the effort.

P.S. These freezer-safe deli containers are my favorite for freezing leftovers.

If you like this easy chipotle barbacoa recipe, try some of these other great recipes for slow-cooked Mexican-style shredded meat. Many of these are Instant Pot recipes that can also be made in a slow cooker.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chipotle Barbacoa Copycat Recipe FAQ's

More Shredded Taco Meat Recipes on Perry's Plate

Beef

Taqueria-Style Shredded Beef is a more authentic street taco beef using dried Mexican chiles (it's easy though!) and creates those red, drippy juices common in Mexican restaurant tacos.

Shredded Chipotle Beef is a slightly different from this barbacoa recipe with lots of chipotle flavor.

Instant Pot Green Chile Shredded Beef is a good home for a large jar of Hatch green chiles.

Chicken

Instant Pot Green Chile Shredded Chicken -- if you want to try a chicken version!

The Best Instant Pot Shredded Chicken for Tacos is another shredded chicken recipe that only has a few ingredients and comes together so quickly!

Copycat Chipotle Chorizo

Chipotle Beef Barbacoa Recipe

Yield: Serves 12-14

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

This deeply flavorful, tender shredded beef is a copycat version of Chipotle's Barbacoa Beef! I included instructions for both slow cooker and Instant Pot in the recipe notes.

Print

Ingredients

• 3-4 pound beef roast
• 1 Tablespoon sea salt
• 1 or 2 chipotle peppers, plus 1 Tablespoon of sauce from a can of chipotles in adobo sauce
• 6 garlic cloves, minced or grated
• 2 limes
• 1 Tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• ¼ teaspoon ground cloves
• 2 bay leaves
• 1 small onion, peeled and sliced thinly
• 1 15-ounce can diced tomatoes, undrained
• ½ cup chopped fresh cilantro

Instructions

1. Rub the salt all over the roast. Let it sit while you assemble the spice paste.
2. Slice the chipotle peppers in half, scraping out the seeds. (Leave them in if you want to add a big kick of heat.) Chop the peppers and put them in a small bowl with the adobo sauce, garlic, juice from 1 lime, cumin, chili powder, oregano, black pepper, and cloves. Stir well and rub the paste all over the roast.
3. Place the roast in a 4-7 qt slow cooker along with the bay leaves, onions, and tomatoes along the sides or on top.
4. Cover and cook on low for 8-10 hours or until the meat pulls apart easily with a fork.
5. Shred the roast on a large platter and return the meat to the pot with the juices. Stir in the fresh cilantro. Taste, and add more salt and lime juice if necessary.

INSTANT POT VARIATION:

Cut the roast into roughly 1 pound pieces and try to make them roughly the same size.

Follow the instructions in steps 1 and 2 and place the roast pieces in the stainless insert of your Instant Pot. Add the tomatoes with their juices, the onions, and bay leaves and add 1 cup of beef or chicken broth.

Seal the pot and cook on high pressure for 120 minutes. Let the steam naturally release for at least 20 minutes before releasing the rest of the pressure manually. (You'll end up with the most tender, fall-apart meat if you let it release all the way naturally.)

Continue to step 5 to finish the recipe.

Notes

Buying pre-chopped chipotle peppers in adobo sauce is a real time saver! It's in the Latin aisle of some supermarkets around here. I hope you can find some.

The post Chipotle Beef Barbacoa Recipe appeared first on Perry's Plate.

I had Christmas morning in mind when I was working on this hashbrown casserole recipe. I wanted it to be easy, easily made the day before, and little prep the day of.

And because it's Christmas, I wanted it to be a little decadent. Hence, the hollandaise.

Hollandaise seems to be in a committed relationship with eggs benedict (with occasional asparagus flings). Let's not put such a delicious, versatile sauce in such a tight box. It's AMAZING on hashbrown breakfast casserole!

(If you're nervous about making hollandaise, it's actually quite easy. I'll show you!)

How to Make Breakfast Casserole with Hashbrowns

There are a lot of variations on the breakfast egg and hashbrown casserole. Basically, you layer frozen hashbrowns, your choice of meat, cheese, and an egg & milk mixture.

It's a great recipe template for an easy, overnight breakfast if you're feeding a lot of people. My sister recently made three of a similar casserole to feed everyone brunch after her daughter's baptism.

My version of this easy breakfast casserole has turkey chorizo, pepperjack cheese, and chipotle peppers mixed into the egg-milk mixture.

I also used cubed frozen hashbrowns (instead of shredded hashbrowns) with the peppers and onions.

Sometimes the cubed frozen hashbrowns are called "southern style". The cubed hashbrowns with the peppers and onions are often called "O'Brien" or Southwest style.

After layering the potatoes, sausage, and cheese, you pour the egg mixture over the top. I like to move things around with a fork to "mix" it. You don't need to mix it thoroughly because everything will ooze around when it bakes.

Soooo good, right? Man, I love this recipe.

And no, it's not too spicy for kids. My kids liked it for the most part. (There's always one super picky one, right?)

If you're worried about the heat, use regular monterey jack cheese or omit the chipotles in the egg mixture.

Tip: If you're prepping this the night before, add 15-20 minutes to the cooking time.

How to Make This Breakfast Casserole Dairy-Free

It's easy to make this recipe by using almond milk and either omitting the cheese or using grated dairy-free cheese.

The hollandaise will have butter, so maybe omit that, too. I haven't tried using dairy-free butter to make hollandaise, so I can't promise it will work.

Hollandaise Sauce isn't as scary as you think

Now, about the hollandaise sauce. Hollandaise sauce is an emulsion, like mayonnaise. But instead of using oil, you're using melted butter. (That's why hollandaise is so rich and amazing.)

It has the reputation of being fussy and difficult to make because it "breaks" easily. Breaking, meaning the emulsion doesn't come together correctly and it ends up runny.

The solution? Use a blender or food processor. I plan to create another post with more photos shortly, but for now here are some tips:

Tips for making blender hollandaise sauce:

• Make sure you have enough egg yolks in your blender or food processor so that they don't sit under the blade while it's moving BEFORE you start adding the melted butter. This recipe calls for 3 egg yolks, which is how many I need to reach the blades of my Blendtec blender. If your yolks aren't moving around while the machine is running, add another one.
• Drizzle the melted butter SLOWLY while the machine is running. You don't have to drip, drip, drip it in, but make sure it's a very thin stream of butter -- especially at the beginning.
• Don't buzz it around too much after you finish adding the melted butter. I've had emulsions break after blending it too much. Once you're done adding the butter, turn the machine off.

Can you make the hollandaise sauce ahead of time?

Yes, actually! I tested this out and it reheated beautifully the next day. I microwaved it in 15-second intervals and stirred it each time.

What to serve with a hashbrown breakfast casserole?

Because of the hollandaise, this breakfast casserole is a little rich. I'd suggest serving it with something fresh -- like fresh fruit, sliced avocado, or a light salad for a brunch.

I highly suggest making some Southwest Cabbage Slaw. It would be a perfect side for this and you can prep that the day before as well! It's only a handful of ingredients and one of the most versatile sides I make.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chorizo Breakfast Casserole with 10-min Hollandaise

Yield: Serves 10-12

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This easy overnight hashbrown breakfast casserole is gluten-free! It's a Mexican-inspired version with spiced chorizo, pepper jack cheese, and a BOMB chipotle-lime hollandaise sauce that only takes 10 minutes in your blender. It's a perfect make-ahead recipe for Christmas morning!

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Ingredients

For the breakfast casserole:

Toggle ingredient group

• 2 Tablespoons avocado oil
• 8 ounces of Mexican chorizo
• 1 28-ounce package of frozen cubed hashbrowns with peppers and onions
• 1 ½ cups shredded pepper jack cheese
• 12 eggs
• 1 cup milk (any kind)
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon sea salt
• 1 lime, divided

For the Chipotle-Lime Hollandaise:

Toggle ingredient group

• 3 egg yolks
• pinch of sea salt
• 1 teaspoon minced chipotle peppers in adobo sauce
• 1 cup hot melted butter (2 4-ounce sticks)

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13" baking pan with nonstick spray.
2. Heat a medium skillet to medium-high heat and add the oil. Squeeze the chorizo out of its casings and into the hot skillet. Cook, stirring it often until the chorizo is cooked through, there is no more liquid remainind in the pan, and the chorizo starts to form dark, crusty spots.
3. Put the frozen hashbrowns in the baking pan. Top with cooked chorizo and shredded cheese.
4. Whisk together the eggs in a medium bowl or a large glass measuring cup. Add the milk, minced chipotles, sea salt, and the juice from half of the lime. (Save the other half for the hollandaise.)
5. Pour the egg mixture evenly over the hashbrowns as well. Use a fork to shimmy the mixture around a little so the egg mixture reaches the bottom of the pan. It doesn't all have to be mixed together perfectly.
6. Bake, uncovered, for 50-60 minutes until the top center of the casserole is no longer jiggly and it's cooked through.
7. During the last few minutes of baking, make the hollandaise by melting the butter in a small saucepan.
8. Add the egg yolks, salt, chipotles, and the juice from the other half of the lime to your blender or food processor. Turn on the machine and see if the yolk mixure blends while the blades are spinning. If the yolks are sitting under the blades not moving, then add another yolk.
9. While the machine is running, pour the hot melted butter VERY SLOWLY through the hole in the lid (so you aren't covered in butter splatter) until all of the butter has been incorporated. About halfway through this step, you should see the mixture begin to thicken.
10. When all of the butter has been added, turn the machine off and transfer the hollandaise to a serving dish. Taste, and add a little salt or lime if you think it needs it.
11. Serve the breakfast casserole with a drizzle of hollandaise.

Notes

For overnight prep: Assemble the casserole, cover with foil, and refrigerate until you're ready to bake it. Bake for 45 minutes covered. Remove the foil and bake for an additional 15-20 minutes until the top center is cooked through and no longer jiggly.

You may also prep the hollandaise sauce the day before. Store chilled and covered. To reheat, microwave on high for 15-second intervals and stir each time until it has fully warmed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart FP-8GMP1 Elemental 8-Cup Food Processor, Gunmetal
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  Blendtec Total Classic Original Blender - Fourside Jar (75 oz)

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 585Total Fat 48gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 25gCholesterol 305mgSodium 1150mgCarbohydrates 23gFiber 2gSugar 2gProtein 18g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Chorizo Hashbrown Breakfast Casserole with 10-min Hollandaise appeared first on Perry's Plate.

This is a fun recipe that combines smoky chipotle chili with a sweet honey glaze. It’s a party for sure and you can have this easily whipped up in no time.

This salmon stands well on its own, but I especially loved adding it to a salad with my Hot Honey Glaze. Serve it with cilantro rice, some roasted vegetables, or wrapped up in a tortilla.

Chipotle Honey Salmon Ingredients

• Salmon fillet
• Himalayan salt or sea salt
• Chipotle pepper from a can of chipotle peppers in adobo sauce
• Coconut sugar or honey
• Orange
• Limes
• Grass-fed butter or olive oil
• Hot Honey Cilantro Glaze

How to Make Honey Chipotle Glazed Salmon

There are a couple of different ways to do salmon in a packet.

• Use parchment. Form a packet by tearing off a piece of parchment twice the size of your fish. Fold the parchment in half, covering the fish and crimp/fold the edges, starting at one end and creating a mostly sealed packet. You can only bake parchment packets in the oven because they'd burn on a grill, obviously.
• Use foil. I only use foil for fish that has skin so the foil isn't touching the fish directly. (Rumor has it, aluminum can leech into food when cooked at high temps.) Form the packets the same way and either cook in a hot oven or directly on the grill.

If you plan on making the Roasted Jalapeno Ranch Dressing, you can toss the jalapenos on the pan with the salmon packet.

You can also add some quick cooking vegetables to roast, like asparagus, thin slices of summer squash, broccoli, or bell peppers.

Honey Chipotle Salmon Recipe Tips

• Sprinkle on the salt first. This lets the salt penetrate the fish better before being rubbed or soaked in other things.
• After you add the rest of the seasonings, let the fish marinate for about 15-20 minutes before cooking.
• Add some kind of fat to the fillet. This adds some richness to the fish. I like little pats of butter, but a drizzle of olive oil would be nice, too.
• Always use some kind of citrus/acid. Lemon or lime juice (and slices) are usually my first choice, but you can use vinegar, too. Acid brightens flavors -- especially fish!

How to Serve Chipotle Salmon

I find myself constantly trying to turn everything into a salad.

My kids are not amused by this, but they will eat salads for the most part, so I call that a win.

This Sweet Chipotle Salmon was EXCELLENT with the Hot Honey Glaze on a bed of greens tossed in Roasted Jalapeno Ranch. Super stellar combination.

More ways to use Sweet Chipotle Salmon

• Make tacos! Some grain-free taco shells or tortillas, creamy avocados, and Southwest Cabbage Slaw would make some pretty tasty salmon tacos.
• Make rice bowls! Build a bowl with Instant Pot Coconut Rice, Grilled Pineapple & Jalapeno Salsa Pico, and lots of fresh lime juice! YUM.
• Serve alongside some roasted vegetables. Make it a sheet pan meal by putting some quicker-cooking vegetables on the pan with your foil packet! Asparagus, broccoli, thinly cut summer squash, or bell pepper strips would be great options.

How to Store Chipotle Salmon

I highly suggest eating this the day you make it. If that doesn’t happen, just store the salmon into an airtight container, chilled, for up to 3 days.

If you're wanting an Asian-style salmon recipe, try my Salmon Rice Bowl!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Honey Chipotle Salmon Recipe

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This simple chipotle salmon has a triple punch of sweet, smoky, & spicy! The hot honey glaze is a MUST and is super easy to make.

Print

Ingredients

• 12-16 oz salmon fillet or 5-6 individual fillets
• ½ teaspoon pink Himalayan salt or sea salt
• 1 minced chipotle pepper from a can of chipotle peppers in adobo sauce
• 1 tablespoon coconut sugar or honey
• 1 orange
• 2 large limes
• 2 tablespoons grass-fed butter or olive oil
• 1 recipe Hot Honey Cilantro Glaze

Instructions

1. Preheat your oven to 450 degrees F.
2. Tear off a piece of parchment twice the size of your salmon fillet(s). Lay the fillets on half of the parchment, skin-side down. Sprinkle with salt.
3. Make the Hot Honey Cilantro Glaze while the salted salmon rests.
4. In a small bow, combine the minced chipotle pepper, coconut sugar, ¼ teaspoon orange zest, 2 Tablespoons orange juice, and the juice from the lime (about 1-2 Tablespoons).
5. Pour the mixture over the salmon fillets. Divide the butter into fourths and put the pieces of butter on top of the salmon. If you have individual fillets, put a little piece on each fillet.
6. Cut the remaining lime in half. Create 2-3 thin slices from the lime and lay them on top of the salmon. Save the rest for serving.
7. Fold the parchment in half over the salmon and crimp the edges to seal. Start on one end and crimp/fold, making your way around the opening until the whole thing is sealed.
8. Place the packet on a rimmed baking sheet. Roast for 9-11 minutes for a whole fillet and about 5-6 minutes for individual fillets.
9. Salmon is finished cooking when it just starts to pull away from itself in sections. It overcooks quickly, so watch it closely.
10. Serve immediately with a drizzle of the honey glaze and lime wedges.

Notes

Nat's Notes:

1. If you use foil, place the salmon skin-side down and roast as directed or cook on a hot grill for 8-10 minutes (for a whole fillet).

The post Chipotle Honey Salmon appeared first on Perry's Plate.

The magic starts with a riff on traditional Latin flavors but gets upgraded with the Instant Pot—yielding beans so tender they practically melt in your mouth, yet still hold their shape. They're high in fiber, protein-rich, naturally gluten-free, and perfectly suited for burrito bowls, tacos, or just scooping straight off the spoon.

They also freeze well. My future self is always glad when I take advantage of this. Top with avocado, cilantro, or a sprinkle of cotija—or let them flavor your next meal however you like.

Black Bean Instant Pot Ingredients

• Dried black beans
• Coconut or avocado oil
• Onion
• Bell pepper
• Jalapeno pepper
• Garlic
• Tomato sauce
• Chicken or vegetable broth
• Chili powder
• Sea salt
• Ground cumin
• Dried oregano
• Smoked paprika
• Black pepper
• Orange - juice and zest
• Chipotle pepper
• Cilantro
• Lime juice

How to Cook Black Beans in Instant Pot

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Instant Pot Black Bean Recipe Substitutions

Do I have to put a jalapeno in there?

Well, no.

But every little bit of flavor helps the overall recipe taste great.

If you're worried about spiciness, just remove the seeds and most of the inner, white membranes. The chipotle pepper will add more spiciness than a seeded jalapeno, though.

I love this particular blend of spices -- smoked paprika, chili powder, cumin, and oregano. Mmmm. All simple ingredients and all good things. You could add a couple of bay leaves, too, if you want.

The bell peppers and onions give these cooked beans a little more oomph, but the real star of this is the orange zest and chipotle pepper.

It's easy to throw these together, too! Watch and see!

Is there a substitute for chipotle peppers in adobo sauce?

If you're worried about the heat level, the chipotle pepper IS spicy, but one pepper in a pot of beans won't make it intolerable. My kids still ate them. 

You can use a teaspoon or two of the adobo sauce from the can if you want.

Or you can add ¼-1/2 teaspoon dried chipotle powder.

If you don't want to use ANY chipotle whatsoever (WHHHYYY) then just add an extra teaspoon of smoked paprika for extra smokiness.

Can I use a different kind of bean?

Sure! I've used pinto beans in a similar recipe. You'll just need to increase the cooking time and liquid a little (see below).

Can you double Instant Pot black beans?

Yes! I've doubled this recipe many times. It works beautifully and it'll feed a crowd easily.

Can I use a slow cooker instead?

Yes! Just add an extra 2 cups of water and cook it on high for 3-4 hours or low for 6-7 hours. 

Can I make refried black beans out of these?

Sure! Just mash them with a potato masher when they're finished pressure cooking. If you want thicker textured refried beans, don't mash them completely. Stir them well and add a little more lime juice if you think it needs it.

You can take it step further and make black bean soup by pureeing the whole thing and adding a 1-2 cups water or more chicken broth to thin if out, if needed.

Adding a handful of fresh cilantro to these tender beans at the end gives it an extra boost of flavor, so don't forget!

How to serve Instant Pot Mexican Black Beans

These are totally delicious with my Shredded Chipotle Beef tacos and Instant Pot Cilantro-Lime Rice.

Also great with my Chile-Lime Fish Taco Bowls. All that citrus plays REALLY nicely together!

Sometimes I make these beans and some rice and roast some sweet potatoes with my Sweet Potato Fry Seasoning and let the kids make burrito bowls with toppings, sour cream, and a handful of tortilla chips. It's our favorite way to eat thee Mexican black beans.

Another Instant Pot would be handy, right? And a stash of these beans in the freezer?

Storing Instant Pot Mexican Black Beans

Can you freeze black beans?

100% yes. 

If you make a big batch, put the leftovers in a freezer-safe airtight container (I love these BPA-free Reditainer deli containers from Amazon).

If I double this recipe and we eat some for dinner I usually end up with 3 full quart containers to freeze. It's AMAZING being able to pull these out of the fridge on Mexican nights.

Do you have any favorite black bean recipes? Leave me a comment, I'd love to hear!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Black Bean Instant Pot Recipe FAQs

Instant Pot Black Bean Recipe

Yield: Serves 10-12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 7 hours

Chipotle and orange give these smoky black beans a unique flavor that pairs well with any Latin style dish!

Print

Ingredients

• 1 pound dried black beans
• 2 Tablespoons coconut or avocado oil
• 1 large onion, diced small
• 1 bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced or grated
• 8 ounces tomato sauce
• 2 cups chicken or vegetable broth
• 1 Tablespoon chili powder
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Juice and zest from 1 navel orange
• 1 diced chipotle pepper, from a can of chipotles in adobo sauce
• ½ cup fresh chopped cilantro
• Juice from 1 lime

Instructions

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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The post Instant Pot Mexican Black Beans appeared first on Perry's Plate.