In a small bowl, combine the garlic and lime juice with 2 tablespoons tahini, 2 tablespoons Mexican hot sauce, 2 tablespoons olive oil, 1/2 to 1 teaspoon adobo sauce (depending on spice tolerance), 1/2 teaspoon cumin, and 1/4 teaspoon kosher salt. (acouplecooks.com)
2 15 - oz cans of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1 cup chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile powder 1 teaspoon coriander 2 cloves of garlic, minced 1 whole chipotle in adobo plus 1 teaspoon adobo sauce 2 tablespoons canola oil, divided juice of 1 lime (mattbites.com)
Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minute or so. (halfbakedharvest.com)