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Spicy Black Bean Burrito Bowls with Cashew Hemp Seed Chipotle Sauce

Spicy Black Bean Burrito Bowls with Cashew Hemp Seed Chipotle Sauce

Entrees

Course

Difficulty

Moderate

Pulse Type

Beans

Specialty Diet

Vegan

Nutrition

500 calories or less

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Black beans

1/2 pound black beans dried; rinsed and checked for debris (about 1 1/4 cups)
4-6 cloves garlic, peeled and smashed
1 medium onion yellow; peeled and cut in half
1-2 hot peppers split and seeded
1/2 lime (make sure you check for seeds)
1 tbsp coconut oil refined
water filtered
few heavy pinches sea salt

Cashew + Hemp Chipotle sauce

1 cup cashews raw; soaked overnight
1/2 cup hemp hearts
1 1/2 cups water filtered; divided
3 tbsps lime juice fresh-squeezed
3-4 tbsps adobo sauce
1/4 cup nutritional yeast
1/2 tsp salt sea, fine
1/2 tsp cayenne pepper ground
1/2 tsp turmeric ground
1/4 tsp garlic powder

To make the burrito bowls

rice, brown cooked
spicy black beans from above
salsa chipotle
corn ( can throw in a bit of finely chopped jalapeño)
avocado sliced
cabbage shredded
sauce cashew + hemp chipotle sauce, from above
cilantro finely chopped
hemp seeds

Instructions

Add the black beans to a 2QT saucepan, along with the garlic, onion, pepper(s), lime, and coconut oil. Add water until the waterline is about 2 inches above the beans, then set the saucepan over medium heat and cover with a lid. Bring the beans to a boil then reduce the heat to medium-low and cook for an hour, adding additional water as needed. Remove lid, along with the lime (and other aromatic vegetables, if desired), and continue simmering the beans on medium-low heat until soft; about 1 more hour. While simmering, you’ll likely have to replenish the water more than a few times to ensure the beans don’t cook dry. Once the beans are soft, cook until the waterline is level with the beans then set aside to cool. Once cool, transfer to a jar and store in the refrigerator. Will keep for up to five days.
To make the chipotle sauce, discard the soaking water and add the cashews and hemp seeds to the base of a high speed blender, such as a Vitamix. Add 1 cup of the water, lime juice, ancho chile sauce, nutritional yeast, salt, and spices, and blend on high speed until smooth; about 1-2 minutes. If using immediately, you’ll likely prefer the consistency with only 1 cup of water (you’ll have to water it down once chilled), but if you’re going to let it chill in the fridge overnight, add the remaining 1/2 cup of water and blend until smooth. Transfer sauce to an air tight container and refrigerate until ready to use. Will keep for up to one week.
When you’re ready to assemble the bowls, layer the ingredients in the order above and enjoy. Maybe with a side of tortilla chips and a tangerine margarita.