Spicy Chipotle Black Bean Rice Bowl

A savory vegetarian dish full of bold flavors, fiber, and carbs: great if you’re trying to eat healthy and feel full. This quick and easy dish makes a perfect weeknight dinner.

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Ingredients

Veggies

• 1 thick slice of red onion
• 1 Green pepper
• 1 jalapeño pepper

Flavors

• 1 can chipotles in adobo sauce
• 1 TBSP olive oil
• 1/2 of a lime’s juice
• 1 clove chopped/ pressed garlic
• Cream cheese

Carbs

• 1 cup Brown rice (cooked)
• 1/2 can black beans

Toppings

• 1 avocado
• 2-3 green onions
• 1 handful cilantro
• salsa

Prep steps

1. Dice up onion, green pepper, and jalapeño pepper and place into mixing bowl.
2. Chop or press garlic and mix with veggies.
3. Cut a lime into wedges and set aside.
4. Chop 2-3 green onions, pick a handful of cilantro leaves, and one slice avocado for toppings and set aside.
5. Chop one chipotle pepper plus and set aside with a spoonful of adobo sauce. Refrigerate the rest.
6. Set aside 1/2 can of black beans and refrigerate the rest.
7. Set aside 1 cup of cooked rice and refrigerate the rest.
8. Set aside a two tablespoons of cream cheese

Cooking Steps

1. Mix veggies, chipotle, garlic, and olive oil together.
2. Cook veggies on the stove with medium heat for 5-6 minutes. When onions are soft enough for your liking, turn down heat to low.
3. Mix rice, beans, and cream cheese in the pan with veggies.
4. Simmer mix for a few minutes and stir occasionally until cream cheese melts and mixture becomes creamy.
5. Plate and top with cilantro, green onions, avocado, and salsa.

Note for vegans

If you want to make this recipe without the cream cheese, substitute it with non-fat refried beans (the kind without lard) or mash up some of the avocado. The cream cheese is mostly a texture element which serves to make the dish creamy and bind all the pieces together. It also helps mellow out the heat of the jalepeño and chipotles. Take the heat into consideration if you substitute. Cut out the seeds of the jalapeño or only use half of it.