Chipotle Stewed Swiss Chard Bowls
with Black Beans & Spinach Salsa Verde
Chipotle morita powder is made by smoking ripe, red jalapeños, drying the chiles, and then grinding them to a powder. It has a medium-hot heat level and fruity, smoky flavor. We stir chipotle morita into saucy black beans and Swiss chard for a deeply seasoned, high fiber dinner. Vibrant spinach and cilantro salsa add a refreshing final touch to the dish.
INGREDIENTS
- 1 red onion, peeled and diced (divided)
- 2 garlic cloves, peeled and minced (divided)
- 4 oz Swiss chard, leaves roughly chopped and stems thinly sliced
- 13.4 oz black beans, drained and rinsed
- 6 tbsp mojo rojo sauce
- 1 tsp chipotle morita powder (divided)
- 2 oz teen spinach, roughly chopped
- 0.25 oz cilantro, leaves and tender stems minced
- 1 lime, juiced
- 8.8 oz precooked brown rice
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tbsp vegetable oil in medium saucepan over medium-high heat. Add just half the onion and just half the garlic and cook until translucent, 3 to 4 minutes. Add Swiss chard and cook until wilted, 1 to 2 minutes. Add black beans, just half the chipotle morita, mojo rojo, ¼ cup water, and a pinch salt and pepper. Bring to a simmer and cook until greens are tender and sauce has reduced, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil, ½ cup water) (TIP: Add more chipotle morita if you prefer more spice.)
Combine remaining onion, remaining garlic, spinach, cilantro, and lime juice in medium bowl and season with salt and pepper to taste.
Make small tear at top of brown rice bag and microwave bag for 1 minute. Divide rice between bowls and add chipotle stewed Swiss chard and black beans. Top with spinach salsa verde. Tuck in! (TIP: If you don’t have a microwave, add precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
SIMILAR RECIPES
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Tomato Butter Bean Curry with Spinach & Crispy Garlic Plantains
Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
Baja Cobb Salads with Black Beans & Chipotle Ranch
