2

Burrito Bowl with Creamy Chipotle Sauce

Makes 3-4 Burritos Bowls

Main Ingredients:
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

Directions:

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.


Subscribe

Sign up to receive the latest articles delivered to your inbox as soon as they are posted.

We don’t spam! Read our privacy policy for more info.

Comments 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.