BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM

Black beans with adobo roasted vegetables and chipotle cream

• Ready In: 45 mins
• Serves: 5

Ingredients

•  canola oil
• 1  medium yellow onion, peeled and sliced into 1/2-inch thick rounds
• 1  small green zucchini, cut into 1/2-inch thick rounds
• 1  small yellow zucchini, cut into 1/2-inch thick rounds
• 2  tablespoons adobo seasoning (recipe follows)
• 2 (14 ounce) cans black beans, drained and rinsed well
• 2  handfuls  Baby Spinach, chopped
•  salt and pepper, to taste

• For serving

• 1  handful  Baby Spinach
• 1⁄2 cup sour cream
• 1  tablespoon  dried chipotle powder
• 1  handful chopped cilantro

Directions

1. Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces.
2. Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit.
3. Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
4. To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.