Makes 3-4 burrito bowls
1 cup uncooked rice or quinoa
1/2 cup salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed)
Romaine lettuce, chopped
Creamy chipotle sauce*
Other additions: onion, green onion, bell pepper, avocado, cheese, cilantro
Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
While rice is cooking, prep your veggies and make the creamy chipotle sauce.
When rice is cooked, stir in salsa.
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.
*Creamy Chipotle Sauce:
1/2 cup plain greek yogurt
1 chipotle in adobo sauce
1/2 tsp. adobo sauce
1-2 cloves garlic
1 Tbsp. fresh lime juice
1/8 tsp. cumin
Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings/consistency as necessary.
Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some honey/agave.