I'm so excited for these Spicy Black Bean Burgers. Make them ahead of time, freeze…
Spicy Sofritas Black Bean Bowls
These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!
I have been making this recipe for-EVER. Like, before I was even vegan. It has always been a hit in my house and just so happened to be meat and dairy free. So of course, I had to share this recipe with you here on TSV. I honestly don’t know why it has taken me so long to get this recipe up, but I’m glad the day has finally come.
Now, you all know I love a good bowl. I’ve shared lots of my favorites with you – Vegan BBQ Bowls, Rainbow Buddha Bowls, Greek Buddha Bowls.
Bowls on bowls on bowls.
I can’t get enough.
What’s not to love? You get to throw a bunch of tasty things into a bowl, mix it up and devour (or at least that’s what I do). And this bowl is no different.
A combination of chipotle peppers in adobo, salsa, onion and garlic are blended up to make this yummy sauce. It is then mixed in with crumbled tofu and black beans. Serve it up with some rice (or quinoa) and fresh avocado and you have the perfect meal.
Enjoy!
Spicy Sofritas Black Bean Bowls
These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!
Ingredients
FOR THE SOFRITAS
- 6 oz can chipotles in adobo
- 1 small jalapeno
- 2 cloves garlic
- 1/2 cup chunky salsa
- 1/4 red onion roughly chopped
- 1/2 lime juiced
- salt to taste (if needed)
- sugar optional
- 16 oz firm tofu
- 1 tsp olive oil
- 15 oz can black beans drained and rinsed
FOR THE BOWLS
- 2 cups leftover cooked white rice or quinoa
- 3 avocados
- 1/2 lime juiced
- 1/4 red onion diced
- salt to taste
- cilantro
- lime wedges
Instructions
- Add chipotles, jalapeno, garlic, salsa, red onion and lime to a blender or food processor. Combine until smooth (adding water if needed). Taste and add salt if needed.* Set aside until ready to use.
- Drain and press tofu. Heat olive oil in a pan over medium heat. Add tofu to the pan and break it apart with a potato masher or wooden spoon. Sauté for 1-2 minutes, or until tofu begins to brown slightly. Add sauce and black beans to the tofu and stir to combine. Allow to cook for an additional 5-7 minutes, stirring frequently.
- While the sofritas is cooking, peel and pit avocados. Put in a bowl and mash with a fork. Add lime juice, red onion, salt and cilantro (to taste) and stir to combine.
- To assemble bowls, add 1/2 cup of rice to the bowl, followed by 1/2 cup sofritas mixture and a dollop of guacamole. Top bowls with additional cilantro and serve with a lime wedge. Enjoy!
Notes
*If it is too spicy, add a pinch of sugar and blend again.
Servings: 4
*This recipe is inspired by Pinch of Yum’s Spicy Sofritas Veggie Bowls.
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
I love spicy. Unfortunately my kids do not. Any recommendations for substituting the chipotles in adobo?
I would just add another 1/4 cup of salsa 🙂
This recipie is by far my favorite for Sofritas, it’s very easy & it literally does not take that long to make !! That being said, you mention in the recipe to use a 6 Oz can of chipotle peppers in adobo sauce & then someone mentioned it was way too spicy and you replied if they used an entire can. But the recipe literally says to use an entire can ??? , I honestly don’t recommend anyone using an entire can & I also left out the jalapeño. Other than that it was a hit !!
Hey Elizabeth – that actually was another TSV reader who recommended not using the entire can (not me). This is a spicy recipe, so I like using an entire can. But if you know you are sensitive to spice then you should definitely adjust to your taste 🙂 Glad you were able to adjust to your liking!
Best recipes website I like it.
I’m in the process of making this right now! Just tasted my sauce and shoo weee is it spicy ??
I’m not sure what I did wrong but mine came out WAY too spicy! I have a decent tolerance for pice, but I decided to leave out the jalapeno, and it’s still so hot it’ basically inedible. Other than that one tweak I followed the recipe exactly, or so I thought. Maybe I used the wrong kind of chipotle chili peppers?
Did you use the entire can? The chipotle peppers can be super hot! I have to do it one or two at a time and taste. Sometimes the peppers are hotter than others. It’s always a guessing game for me. Lol. Good luck next time! This really is super yummy!
This recipe is sooo easy and sooooo good!!! So super tasty, my whole family LOVED it. The only tweak I made was sauteeing the tofu a little longer than 1-2 minutes before dumping in the sauce and beans. This helped the tofu be a little more firm and not so mushy in the end!! 🙂 Thank you for the amazing recipe!
What could be used in place of soy ? I can’t eat soy.
Try using lightly mashed chickpeas. Canned might be too soft, so you should try cooking them yourself in order to have better control over the doneness.
YES!!!
I love this
Love this recipe!!! So delicious even my carnivore husband enjoyed it!
Woo who – another vegan win 🙂
Delicious!! Amazing recipe no tweaking needed!