½teaspoonchipotle chili powderadd 1 teaspoon to make spicy
2-4tablespoonsmilkmore as needed
2handfulsspinachleaves torn or roughly chopped
to taste: salsa, pickled onions, tortilla strips, roasted pumpkin seeds
To make the rice: Rinse rice well under cool running water. In a medium pot, combine the rice, 1 and ⅓ cup water, and ¼ teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a low simmer and cover. Cook until the water is absorbed, about 20 minutes. Turn off the heat and let the rice sit while covered for 5 minutes. Fluff with a fork.
Combine the black beans, cilantro, garlic powder, chili powder, smoked paprika, salt, and cinnamon in a medium sauce pot. Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over medium-low heat. Simmer uncovered for 15 minutes, stirring occasionally.
Remove beans from heat. Stir in the lime juice and lime zest.
While the beans are simmering, prepare the chipotle sauce. In a medium bowl, whisk together the mayo, cilantro, garlic, lime juice, lime zest, chipotle chili powder, and salt. Whisk in milk as needed to reach a sauce-like consistency.
This recipe makes 4-5 bowls. Divide all ingredients between bowls. Garnish with addition cilantro and lime wedges. Enjoy!
If using black beans cooked from dry, add ¾ cup to 1 cup of vegetable broth. Water works in a pinch.
Tortilla strips are usually by the salad dressings and croutons at the grocery store.