Black Beans With Adobo Roasted Vegetables And Chipotle Cream - cooking recipe

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

Preparation

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.
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.
Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
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.