1 15 Ounce Can of Black Beans
2 Tbsp Fresh Cilantro Leaves
1 15.25 oz Whole Kernel Corn
1 Clove Garlic
1 Juice of Lime
2 Roma Tomatos
3 Cups Romaine Lettuce
1 Tbsp Chipotle Paste
1 Cup Salsa preferably homemade (store bought ok though)
1 Cup Uncooked Rice
1/4 tsp Salt
1 Cup Sour Cream. You can use non dairy Sour Cream as well.
To make the Chipotle Cream Sauce, whisk together Sour Cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce.
2 Tbsp chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
recipe was adapted from the Garden Grazer
Photo from the
Also, we had the Orange Chicken Recipe again last night mmmmmm…. loved it! There is a lot of prep yet the cooking itself is easy and enjoyable. Be as organized as possible.