1½ cups uncooked white long grain rice
4-5 limes
2 huge handfuls of fresh cilantro
16 ounces extra firm tofu
1 14 ounce can pinto beans, rinsed and drained
2-3 avocados
½ cup minced red onion
1 roasted poblano pepper (see notes)
4 individual chipotle peppers canned in adobo sauce
2 tablespoons of the adobo sauce
2-3 cloves garlic
½ cup fresh tomato salsa
2 tablespoons canola oil
½ teaspoon salt
a pinch of sugar (cuts the spicyness a bit)