SPICY SOFRITAS BLACK BEAN BOWLS
SPICY SOFRITAS BLACK BEAN BOWLS
- FOR THE SOFRITAS
- 6 oz can chipotles in adobo
- 1 small jalapeno
- 2 cloves garlic
- 1/2 cup chunky salsa
- 1/4 red onion roughly chopped
- 1/2 lime juiced
- salt to taste (if needed)
- sugar optional
- 16 oz firm tofu
- 1 tsp olive oil
- 15 oz can black beans drained and rinsed
FOR THE BOWLS
- 2 cups leftover cooked white rice or quinoa
- 3 avocados
- 1/2 lime juiced
- 1/4 red onion diced
- salt to taste
- cilantro
- lime wedges
Instructions
- 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.
- 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.
- 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.
- 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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