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?Deconstructed burrito bowl?Red beans in smoky chipotle sauce, cilantro-lime cauliflower rice, stove-top roasted corn and garlicky sautéed bell peppers. I made this for you Andreea @nourishing.andreea ?
?Recipe smoky chipotle red beans: Serves 6: Sauté 1 chopped yellow onion, 1 chopped green bell pepper, 1 chopped celery rib, 1/2 tsp salt in 2 tbsp extra virgin olive oil until softened. Add 4 minced garlic cloves, 1 tsp Chipotle powder, 1/2 tsp ground cumin, 1-1/2 tsp smoked paprika, 1/4 tsp dried thyme, 2 bay leaves, pinch oregano, pinch garlic powder, pinch salt, 1/4 tsp pepper. Sauté another minute before adding 1 tbsp tomato paste + 1 tbsp cider vinegar. Mix well. Add 1-1/2 cups water to sauce and simmer until thickened. Remove bay leaves and mix in 2-15oz cans of small red beans/kidney beans. (You can add more beans if too saucy for your taste.) Simmer until beans are hot.
?Recipe cilantro-lime cauliflower rice: chop florets from 1 large cauliflower into roughly equal-sized pieces. Pulse in food processor until rice-like texture. Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tbsp olive oil until fragrant. Add cauliflower rice and salt/pepper to taste. Add juice 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower quite tender.
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