A week ago Sunday, we were flying back from Rome. I’m actually pretty excited to be back to my normal routines and as much as I love pasta and cheese and wine and salami with fennel in it (finocchiona is my new BFF even though I don’t really know how to say it), I’ve been super excited to get back to my normal way of eating which is fairly healthy — despite what you may think if you’ve read this blog for any amount of time.
But as excited as I was to get back to my normal cooking routine, it took me about a week to get my feet back under me in the kitchen. I’m not going to lie — we ate a lot of Amy’s frozen enchiladas and fried eggs this past week. But now I’ve upgraded to eating whatever odds and ends I have hanging out in the back of my cupboard/fridge. Including these Spicy Chipotle Black Bean Burrito Bowls, which are quickly becoming my new favorite thing to eat.These Spicy Chipotle Black Bean Burrito Bowls are gluten free, vegan, and you probably have almost everything you need to make them right now… if you happen to hoard cans of chipotles in adobo sauce like I do. True confessions. You will also love how versatile this filling is. It’s creamy, flavorful, and healthy. Stuff it in a burrito, spoon it over nachos, or serve it with chips as a really tasty bean dip.
- 1 tablespoon olive oil
- 3 cloves garlic
- 1-2 chipotles in adobo (plus 1-2 teaspoons adobo sauce)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (more to taste)
- 2 14-ounce cans black beans, drained and rinsed
- 1 cup water
- ½ cup fresh salsa
- Juice from ½ a lime
- 2 cups cooked white rice
- Toppings (salsa, green onions, tomatoes, sour cream, hot sauce, jalapenos, cheese, etc.)
- Heat the oil in a medium saucepan over medium-high heat. Add the garlic, chipotles and adobo sauce, cumin, chili powder, smoked paprika, and salt. Cook, stirring continously, for about a minute. Add the black beans and water and bring to a boil. Reduce heat to medium-low and simmer for about 7 minutes uncovered until most of the liquid has boiled off.
- Smash the beans against the side of the pan with the back of a wooden spoon until it’s creamy and thick. Stir in the salsa and lime juice. Remove from heat.
- To serve, ladle some beans over rice and top with whatever toppings your heart desires.