Fiesta Black Bean Bowls are perfect for your Cinco de Mayo party or any party for that matter! Plant-based, full of flavor and complete with an amazing dairy-free Creamy Chipotle Sauce.
Are you ready for a “fiesta” in your mouth? I know you are … and I’ve got just the thing to make it happen!
Well what do you know guys? It’s Friday and the weekend is finally here! I’m ready for a fun filled weekend … hopefully minus any rain because seriously? … the rain has been non-stop every weekend around here!
Mike and I have been trying to get to the farm but it’s been a no-go for a couple of months now. He’s only home on the weekends and the rain has prevented us from sneaking away to our Little Spoon Farm. If we go right now … the only thing we are going to experience is a whole lot of mud! Any-who …
I’m excited for him to try my newest creation … this amazing Fiesta Black Bean Bowl.
This bowl is so flavorful and a cinch to put together. It’s packed with plant-strong nutrition and there’s no skimping on flavor here. Welcome to Flavor Town people!
Make sure you check out the Creamy Chipotle Sauce that goes with this bowl because it really puts it over the top. It’s super versatile. You can use it as a salad dressing for a Southwestern Fiesta Salad or make it thicker to use as a sour cream substitute on your tacos or nachos.
It’s going to be one of your new dairy-free substitutes for sure!
This is the perfect dish to serve at your upcoming Cinco de Mayo parties because not only do the flavors go perfectly with those delicious margaritas you’re going to be serving … You can make this really easy by making a Fiesta Black Bean Bowl buffet.
Seriously … how cute would your party table look with all of these amazing colors and flavors? I’d be super impressed!
Make this Fiesta Black Bean Bowl this weekend!
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Did you make this Fiesta Black Bean Bowl? RATE this recipe and let us know how you like it in the comment section below!
Fiesta Black Bean Bowl
- 2 cups cooked rice
- 2 cups black beans drained
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup roasted corn
- 1 avocado sliced thinly
- cherry tomatoes cut in half
- lime wedges
- creamy chipotle sauce
- fresh cilantro
- corn tortillas
- Prepare rice as directed on package. Season beans and corn with cumin and chili powder and then cook on stove in a skillet until heated thoroughly.
- Place the rice, beans and corn into 4 bowls and top with remaining ingredients. Serve tortillas toasted on the side or crumbled on top.