| 13 | 35 | 354 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 6 |
| 1 avocado(s) | Avocado (halved, peeled, diced) |
| 1 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 tbsp | Chipotle Paste (for sauce) |
| 1 cup | Sour cream, light (for sauce) |
| 1 clove(s) | Garlic (pressed, for sauce) |
| 1/4 tsp | Salt (to taste, for sauce) |
| 1 whole lime(s) | Lime juice (fresh) (for sauce) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 3 cup | Lettuce, romaine (chopped) |
| 2 tomato | Roma tomatoes (diced) |
| 1 can (15oz) | Sweet corn, canned, undrained (drained, rinsed) |
| 1 cup | Salsa, ready-to-serve |
| 1 cup | White rice, parboiled, dry |
1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
4. Serve immediately, drizzled with chipotle cream sauce.
Beans
are an important source of plant-based protein and are high in fiber which makes them good for digestion
| Grain | 1.2 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.8 |
| Vegetables | 2.5 |
