| 13 | 25 | 368 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 1 avocado(s) | Avocado (halved, seeded, peeled and diced) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 3 cup | Lettuce, romaine (chopped) |
| 2 tomato | Roma tomatoes (diced) |
| 1 tbsp | Chipotle Paste (or chipotle peppers in adobo sauce, for chipotle cream sauce) |
| 1 clove(s) | Garlic (pressed, for chipotle cream sauce) |
| 1 whole lime(s) | Lime juice (fresh) (for chipotle cream sauce) |
| 1/4 tsp | Salt (for chipotle cream sauce) |
| 1 cup | Sour cream, 14% M.F. (for chipotle cream sauce) |
| 1 can (15oz) | Sweet corn, canned, undrained |
| 1 cup | Brown rice, medium-grain, dry |
| 1 can (15oz) | Black beans, canned |
| 1 cup | Salsa, ready-to-serve |
1. To make the chipotle cream sauce:
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 a great source of plant-based protein and high in fiber
| Grain | 1.0 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.8 |
| Vegetables | 2.5 |
