I have a super spicy bacon & black beans sofritas recipe for you guys today, delicious but very very spicy. Although this recipe has bacon, it can easily be altered to a vegetarian version by simply removing the bacon; I added only 2 slices of bacon to minimize the meat intake since I’m trying to consume less animal products with the goal of vegetarianism.
*Quick side note* I tried to quit animal products cold turkey (no pun intended) in 2014, we were set to leave for summer vacation to Florida in 2 weeks and I decided to just do it. I failed….I made it 19 days…and I failed. I intend to use the remainder of this year to wean myself off of all red meats. That is my end of year goal. Now, lets continue.
You will need:
2 Serrano peppers
1 small can of Chipotle peppers in Adobo sauce ( use half of the contents only)
1/4 red onion
2 slices of bacon
Quinoa or rice of your choice
Cilantro for garnish
Cook your quinoa according to instructions | white rice or brown rice also work. I used Basmati rice & quinoa
Cook your bacon over medium heat
Add the red onion and cook until tender, then add your cilantro.
While that’s cooking, blend the contents of 1/2 of the can of chipotle peppers, serrano peppers and add some water, just a little bit to blend comfortably.
Add the chipotle blend into your bacon medley pan and add the black beans and cook over low heat for about 5-10 minutes. Enough to warm the beans.
Grab a bowl and add some rice or quinoa, to that add your super spicy sofritas & top with 1/2 of an avocado, finish your protein bowl by adding some cilantro over your avocado.