Chipotle Aioli Dip
1 (398ml) can black beans, drained and rinsed
1 cup corn kernels, fresh or canned
1 yellow onion, chopped
1 red pepper, cored and diced
1 cup rice of choice or quinoa
¼ cup chopped cilantro, divided
1- 2 limes
2 Tbs avocado oil (or olive oil)
½ cup + 2 Tbs Mother Raw Chipotle Aioli, divided
1 avocado, cubed
Rinse and drain black beans and drain canned corn if necessary. Set aside.
Prep ingredients. Chop onion, slice red pepper, chop cilantro and set aside.
Cook rice or quinoa according to instructions and transfer to a medium bowl. Add 2 Tbs chopped cilantro and the juice of half a lime. Stir to combine and set aside.
In a large skillet warm the oil over medium heat. Add onion and cook until translucent, about 2 minutes. Add red pepper and 2 Tbs Mother Raw Chipotle Aioli and cook for a further 3-4 minutes.
Into bowls, portion rice and top with black beans, corn, red pepper mixture and top with cubed avocado. Squeeze lime over top, sprinkle with remaining cilantro, and dollops of Mother Raw Chipotle Aioli. Enjoy!
Burrito Bowls with Chipotle Aioli
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