SPICY SOFRITAS BLACK BEAN BOWLS

Ingredients

1. FOR THE SOFRITAS
2. 6 oz can chipotles in adobo
3. 1 small jalapeno
4. 2 cloves garlic
5. 1/2 cup chunky salsa
6. 1/4 red onion roughly chopped
7. 1/2 lime juiced
8. salt to taste (if needed)
9. sugar optional
10. 16 oz firm tofu
11. 1 tsp olive oil
12. 15 oz can black beans drained and rinsed

FOR THE BOWLS

1. 2 cups leftover cooked white rice or quinoa
2. 3 avocados
3. 1/2 lime juiced
4. 1/4 red onion diced
5. salt to taste
6. cilantro
7. lime wedges

Instructions

1. Add chipotles, jalapeno, garlic, salsa, red onion and lime to a blender or food processor. Combine until smooth (adding water if needed). Taste and add salt if needed.* Set aside until ready to use.
2. Drain and press tofu. Heat olive oil in a pan over medium heat. Add tofu to the pan and break it apart with a potato masher or wooden spoon. Sauté for 1-2 minutes, or until tofu begins to brown slightly. Add sauce and black beans to the tofu and stir to combine. Allow to cook for an additional 5-7 minutes, stirring frequently.
3. While the sofritas is cooking, peel and pit avocados. Put in a bowl and mash with a fork. Add lime juice, red onion, salt and cilantro (to taste) and stir to combine.
4. To assemble bowls, add 1/2 cup of rice to the bowl, followed by 1/2 cup sofritas mixture and a dollop of guacamole. Top bowls with additional cilantro and serve with a lime wedge. Enjoy!

Recipe Notes
*If it is too spicy, add a pinch of sugar and blend again.

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