SPICY SOFRITAS BLACK BEAN BOWLS

SPICY SOFRITAS BLACK BEAN BOWLS




Ingredients
  1. FOR THE SOFRITAS
  2. 6 oz can chipotles in adobo
  3. 1 small jalapeno
  4. 2 cloves garlic
  5. 1/2 cup chunky salsa
  6. 1/4 red onion roughly chopped
  7. 1/2 lime juiced
  8. salt to taste (if needed)
  9. sugar optional
  10. 16 oz firm tofu
  11. 1 tsp olive oil
  12. 15 oz can black beans drained and rinsed

FOR THE BOWLS
  1. 2 cups leftover cooked white rice or quinoa
  2. 3 avocados
  3. 1/2 lime juiced
  4. 1/4 red onion diced
  5. salt to taste
  6. cilantro
  7. lime wedges

Instructions


  1. Add chipotles, jalapeno, garlic, salsa, red onion and lime to a blender or food processor. Combine until smooth (adding water if needed). Taste and add salt if needed.* Set aside until ready to use.
  2. Drain and press tofu. Heat olive oil in a pan over medium heat. Add tofu to the pan and break it apart with a potato masher or wooden spoon. Sauté for 1-2 minutes, or until tofu begins to brown slightly. Add sauce and black beans to the tofu and stir to combine. Allow to cook for an additional 5-7 minutes, stirring frequently.
  3. While the sofritas is cooking, peel and pit avocados. Put in a bowl and mash with a fork. Add lime juice, red onion, salt and cilantro (to taste) and stir to combine.
  4. To assemble bowls, add 1/2 cup of rice to the bowl, followed by 1/2 cup sofritas mixture and a dollop of guacamole. Top bowls with additional cilantro and serve with a lime wedge. Enjoy!

Recipe Notes
*If it is too spicy, add a pinch of sugar and blend again.

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