Spicy Black Bean and Corn Rice Bowls with Chipotle-Lime Crema

A zesty and layered Mexican-inspired bowl featuring seasoned rice, black beans, corn, and a creamy chipotle-lime crema.

Ingredients

• 3 cups (seasoned with lime juice and cilantro) Cooked Rice
• 1.5 cups (canned, rinsed and drained) Black Beans
• 1.5 cups (frozen or canned) Corn
• 1 medium (diced) Red Bell Pepper
• 1/4 medium (diced) Red Onion
• 1 medium (diced) Avocado
• 2 tbsp (chopped) Fresh Cilantro
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• 1/2 tsp Chipotle Powder
• 1 tsp Honey or Maple Syrup
• 1/2 cup Sour Cream or Plant-Based Yogurt
• 1/2 tsp Cumin
• 1/4 tsp Garlic Powder
• To taste Salt and Pepper

Instructions

1. Prepare cooked rice and season with 1 tbsp lime juice and 1 tbsp chopped cilantro.
2. In a large skillet, heat olive oil over medium heat. Add black beans, corn, red bell pepper, red onion, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly softened.
3. In a small bowl, whisk together sour cream or plant-based yogurt, 1 tbsp lime juice, chipotle powder, and honey or maple syrup to make the chipotle-lime crema. Adjust seasoning to taste.
4. Divide seasoned rice into bowls.
5. Top with the black bean and corn mixture.
6. Drizzle generously with chipotle-lime crema.
7. Garnish with diced avocado and chopped cilantro.
8. Serve immediately.

Cuisine: Mexican

Suitability: vegetarian,gluten-free

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner