Makes 3-4 Burritos Bowls
1 cup uncooked rice or quinoa
1/2 cup salsa
1 can black beans, drained & rinsed
2-3 roma tomatoes, diced
1 1/2 cups corn (I prefer frozen corn, thawed)
Romaine lettuce, chopped
Top with Creamy Chipotle Sauce (recipe below)
Optional Additions: onion, green onions, bell pepper, avocado, cheese, ground beef, cilantro
Cook the rice (for firmer rice, use 1 cup rice to 1 1/4 cups water) or quinoa.
While rice is cooking, prepare the veggies and make the creamy chipotle sauce.
Stir in salsa to cooked rice/quinoa.
Begin layering your bowl: Rice, beans, veggies, and topped with sauce.
Creamy Chipotle Sauce:
1/2 cup plain Greek yogurt
1 chipotle in adobo sauce
*Scrape away the seeds from the chipotle with a knife (use caution and wash your hands when done)
1/2 tsp adobo sauce
1-2 cloves garlic
1 TBS fresh lime juice
1/8 tsp cumin
*Blend all ingredients together in a blender until smooth; adjust taste to your liking.