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.
Cindy is married to Gary and have two married children and five grandchildren. Both Cindy and her husband were teachers and this past year Cindy taught Home Economics at the church’s Christian school.
Being blessed with many interests and abilities, she enjoys cooking, baking and trying new recipes, as well as canning and food preservation.
She loves fresh fruits and vegetables from her garden. Birds, butterflies and flower gardens are a favorite attraction her and Gary enjoy.