Ingredients:

• 1 Can of black beans or fresh cooked beans
• 1 red onion
• 1 zucchini 
• 5 mushrooms
• 1 Avocado 

For the Scallion Rice:

• 1 cup uncooked rice
• 1 ½ cup water
• 1 Scallion/Green onion 
• 1 clove garlic
• 1 teaspoon salt
• 1 tablespoon Avocado oil

For the Chipotle sauce:

• 1 cup (8oz) Vegan sour cream
• 1 Chipotle Chili from can

Directions:

1. Make rice:
   Rinse uncooked rice thoroughly until water runs clear, then drain.
   In a small pot, heat avocado oil over medium heat, add rice, and toast lightly until it starts to brown.
   Add scallion and garlic, stir, and cook for 1 minute.
   Add water and salt, stir, then bring to a boil. Cover, reduce heat to low, and cook for 15 minutes.
   Turn off heat, leave the lid on, and set aside.
2. ‍Prepare Veggies:
   Slice onion, zucchini, and mushrooms to desired size.
   In a pan, heat a small amount of avocado oil, then sauté veggies until slightly tender. Season with salt to taste.
3. Heat the Beans:
   In a saucepan, heat beans until warmed through, then set aside.
4. Make the Chipotle sauce:
   In a blender, combine vegan sour cream and chipotle chili. Add water as needed to reach desired consistency and salt to taste. Blend until smooth.
5. Assembly bowls:
   ‍Spoon rice, beans, and sautéed veggies into bowls. Top with avocado slices and drizzle with chipotle sauce and Enjoy!