Mexican Burrito Bowls with Cashew Cream Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

Heat Scale
Submit Recipe


For the brown rice:
1 tablespoon olive (or coconut) oil
1 1/2 cup brown rice, rinsed and drained
2 1/2 cups of water
1/2 teaspoon salt

For the spicy black bean and peppers:
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium onion, chopped
1 medium size red bell pepper, seeded and chopped
1 tablespoon tomato paste
2 cloves of garlic, minced
1 (15 oz.) can of unsweetened corn, drained and rinsed
1 (15 oz.) can of black beans, drained and rinsed
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Cashew Chipotle Cream Sauce:
1 cup cashews, soaked for at least 2 hours or overnight
1 clove of garlic, minced
1-tablespoon adobo sauce, from a can of chipotle peppers in adobo
1/2 ripe avocado
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 cup unsweetened almond milk, or water

For the toppings:
1/2 cup colorful grape tomatoes, sliced
1 jalapeno, seeded and slice (optional)
2 stalks of scallions, chopped
1 ripe avocado, sliced or cubed
handful of fresh cilantro leaves, rinsed
lime wedges, to serve it with


To make the brown rice: Heat olive oil in a medium size pot with a lid. Add in the brown rice. Stir constantly until the rice is coated with oil and somewhat toasted, 3-4 minutes. Add in the water and salt. Let it come to a boil. Put the lid on, turn down the heat to low, and let it simmer for 40-45 minutes. Turn off the heat and let it sit 15 minutes without opening the lid. Fluff it with a fork and set aside.

To make the spicy bean and red pepper topping: Heat oil in a large pan. Add in the coriander and cumin and cook until fragrant, 30-45 seconds. Stir in the onion and red pepper, and cook stirring occasionally, until translucent. This should take 5-6 minutes. Stir in the tomato paste and garlic. Mix until totally combined. Add in the black beans, corn, and water. Season it with salt and pepper. Give it a big stir. Allow it to simmer for 10-15 minutes.

Meanwhile make the cashew chipotle cream sauce: Drain and rinse the cashews and place them in the bowl of a food processor. Pulse 5-6 times. Add in the garlic, adobo sauce, avocado, lemon juice, and salt. Process 15-20 seconds until it turns into a paste. Pour in the almond milk (or water) over the tube and process until creamy.

To assemble the burrito bowls: Place some black rice at the bottom of a large bowl. Spoon some spicy black bean mixture on top. Garnish it with tomatoes, jalapenos, scallions, avocados, and cilantro. Add a dollop (or more) of cashew chipotle cream sauce. Continue with the rest of the bowls. Serve each bowl with lime wedges.