1chipotle chile in adobo sauce plus 1 tsp. saucecanned
⅓cupplain Greek yogurt
Kosher saltto taste
Cook rice according to package instructions.
To cook black beans: While the rice is cooking, heat a medium pan on medium/high heat. Add the onions and saute for 3-5 minutes or until soft. Add the garlic and saute for 20 seconds. Add the black beans and spices. Cook for 5 minutes. Remove from heat and set aside.
To make Chipotle sauce:
Place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate for up to 4 weeks.
Pour 1 serving of rice in a medium serving bowl. Top with black beans, avocado, lettuce, tomatoes, cheddar cheese, cilantro, sour-cream and a wedge of lime. Drizzle chipotle sauce by placing a few tablespoons into a ziplock bag and cutting the corner. Enjoy!
I cooked the beans in onions and garlic to add extra flavor. This is optional and if desired, the beans can be used out of the can.