Chipotle Black Beans with Yellow Rice & Mixed Peppers with Avocado Dressing (Bowl vs. Burrito!)

I like to make this as a bowl. But I also like to make it as a burrito. Which is better? Neither. They both rock. So, it really just depends on what I’m in the mood for. But the flavor combo works no matter how you serve it.

It’s all about the layers of flavor. We have chipotle (fave!) in the black beans, turmeric and Loisa Sazon in the rice and this amazing avocado dressing which I ripped off from Clinton Kelly on The Chew. I love this dressing because it calls for chives, which are one of my favorite ingredients. Plus, I have a ton in my garden this summer. It is one of those dressings that go with lots of different dishes. Try it on tacos next Taco Tuesday!

(PS: I am so going to miss The Chew! I got some great ideas from watching them cook.)

Note:

I make my own cashew sour cream. Check out how easy it is here. Or, you can buy some good vegan sour cream at the store.

Chipotle Black Beans with Yellow Rice & Mixed Peppers with Avocado Dressing

Burrito or bowl? Up to you. Either way, delicious!

Course Main Course
Servings 2 bowls or burritos

Ingredients

Spicy Black Beans with Yellow Rice & Mixed Peppers

  • 1 cup black beans
  • 1/2 lime
  • 1/2 teaspoon chipotle powder
  • 1 cup uncooked rice (I like white rice!)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Sazon seasoning
  • 1/2 onion
  • 1 cup mixed colorful bell peppers
  • 1/2 jalapeno pepper

Avocado Dressing

  • 1 avocado (peeled, pitted)
  • 2 scallions
  • 1/4 cup cilantro
  • 1/4 cup chives
  • 1 clove garlic
  • 1 lime zest and juice
  • 1/4 cup olive oil
  • 1/4 cup filtered water
  • Pinch salt

Instructions

  1. To make the rice, add the rice to a pot. Add the turmeric and Sazon and cook according to the package.

  2. To make the veggies, dice the onions and water or oil sauté until translucent. Dice all the peppers and add to the pan with a dash of salt. Cook until the peppers are al dente.


  3. Add the black beans to the rice and sprinkle with lime juice and chipotle powder. Cook until heated through.

  4. To make the avocado dressing, add avocado, scallions, cilantro, chives, garlic, lime zest and juice into the food processor. Pulse until smooth and thoroughly combined. With the motor running, drizzle in olive oil and water mixing until emulsified. Season with salt to taste.

  5. If making a burrito, heat up a big flour tortilla. Add the rice to the side closest to you, top with vegetables, avocado dressing and sour cream. Roll up, tucking the sides in tightly. Place the burrito seam side down on a hot cast iron and sear until the bottom is nice and brown. 

  6. If making a bowl, add the rice and beans, top with veggies, avocado dressing and sour cream. 

  7. Enjoy!

 

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