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Mexican: Burrito Bowl with Creamy Chipotle Sauce/

Notes: 

Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings/consistency as necessary.

Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some honey/agave

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Ingredients: 

1 C uncooked rice or quinoa
1/2 C salsa (restaurant-style/favorite store-bought
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed)
Romaine lettuce, chopped
Creamy chipotle sauce
Other additions: onion, green onion, bell pepper, avocado, cilantro

CREAMY CHIPOTLE SAUCE
1/2 C plain greek or coconut yogurt
1 chipotle in adobo sauce
1/2 tsp adobo sauce
1-2 cloves garlic
1 T fresh lime juice
1/8 tsp cumin


 

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