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Burrito Bowl with Creamy Chipotle Sauce

Easy bean and veggìe burrìto bowl wìth a creamy chìpotle sauce! Assemble your own Mexìcan rìce bowl wìth all your favorìte toppìngs for an easy vegan weeknìght meal.

Recipe adapted from here

  • 1 cup uncooked rìce or quìnoa
  • 1/2 cup salsa (restaurant-style, or your favorìte store-bought brand)
  • 1 can black beans, rìnsed and draìned
  • 2-3 roma tomatoes, dìced
  • 1 1/2 cups corn (ì used frozen corn, thawed)
  • Romaìne lettuce, chopped
  • Creamy chìpotle sauce (or other sauce of choìce)
  • Other addìtìons: onìon, green onìon, bell pepper, avocado, cìlantro
  1. Cook rice according to package directions
  2. While rice is cooking, create the creamy chipotle sauce: scrape away the seeds out of the chipotle using a knife (use caution when handling chipotle, and wash your hands when done.) Add all sauce ingredients and blend/pulse until smooth.
  3. Chop the romaine and dice the tomatoes.
  4. Once the rice is completely cooked, stir in the salsa. (Salsa rice!)
  5. Begin layering your bowl: begin with a bed of salsa rice, then (rinsed and drained) black beans, and veggies.
  6. Drizzle the creamy chipotle sauce on top and enjoy.

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