Chipotle Black Bean Crumbles | Copycat MorningStar

– vegan – gluten free – oil free – low fat –

If you’ve had MorningStar Farms’ chipotle black bean crumbles, then you know how delicious and versatile they are. I found that I was using them for a lot of different dishes, but if you’re anything like me, you can understand why I try to limit my consumption of processed frozen food – they usually contain unnecessary ingredients and they are way more expensive. So I was on a mission to recreate these at home! And I must say, they turned out delicious! They require pretty minimal ingredients and they are vegan, gluten free, oil free and low fat. I highly recommend trying them if you’re looking for a new and creative protein source.

There are so many ways you can enjoy these copycat MorningStar chipotle black bean crumbles. Here are some of my favorite ways:

• tacos
• burritos
• quesadillas
• nachos
• pasta, especially my vegan taco pasta!
• fried rice
• tofu scramble
• so much more!

If you used these chipotle black bean crumbles for something different, I would love to know in the comments below! Let’s inspire others! 🙂

Cooking Essentials:

• A food processor (a blender will also work)
• A baking sheet lined with a silicone mat. I highly recommend a silicone mat to achieve the most crispiness, but a lightly greased baking sheet will also work.
• A cup or small mixing bowl
• A basting brush

Substitutions:

• Old-fashioned rolled oats: both gluten free and regular oats will work for this recipe. Instant/quick-cooking oats will also work, but I do not recommend using steel cut oats.
• Coconut aminos: can be substituted with low-sodium soy sauce or tamari.
• Garlic powder: you can substitute each teaspoon of garlic powder with 2 garlic cloves or 1 tbsp minced garlic.
• Smoked paprika: can be substituted with regular paprika.

If you like these chipotle black bean crumbles, check out some of my other favorite vegan recreations:

• Crispy Baked Tofu Nuggets (Oil + Flour Free)
• Chipotle Ranch Cauliflower Wings
• Creamy Protein Pasta (Vegan + Oil Free)
• Garlicky Buffalo Chickpea Taquitos (Vegan)

Chipotle Black Bean Crumbles | Copycat MorningStar

Recipe by Slow Down Company Course: Main Dishes, SidesDifficulty: Easy

Servings

3

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

Ingredients

• Black bean crumbles

• 1 can can of black beans

• 1/2 cup gluten-free rolled oats

• 2 tbsp water

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tbsp coconut aminos

• Chipotle sauce

• 2 tbsp tomato paste

• 2 tbsp coconut aminos

• 2 tbsp water

• 1/4 tsp smoked paprika

• 1/4 tsp cumin

• 1/2 tsp dried oregano

Directions

• Preheat oven to 400 F. Drain and rinse the beans.
• Combine the ingredients for the crumbles. Blend the oats in the food processor or blender until a fine flour forms. Then add in the black beans, water, garlic powder, onion powder, black pepper and coconut aminos. Blend until a sticky uniform dough is formed.
• Shape the dough into crumbles. Use your hands to pull apart the dough and form into roughly 1 inch crumbles. They don’t need to look perfect! Place the crumbles in a single layer onto a lined or greased baking sheet.
• Make the chipotle sauce. Combine all the ingredients for the chipotle sauce in a small bowl or cup. Use a basting brush to generously brush the sauce onto the crumbles.
• Bake! Bake until the outside of the crumbles are crispy, about 20 minutes. Enjoy in a variety of dishes.

Notes

• The black bean crumbles will lose some their crispy outside with time, but they will keep in the fridge for up to a week.

Did you make this recipe?

Tag me on Instagram @slowdownco_. I love to see your creations!

Like this recipe?

Follow us @slowdowncompany on Pinterest

Did you make this recipe?

Like us on Facebook