1. First, prepare some chipotle chicken with this recipe here. Marinating, roasting, and all. This takes some time, so make sure you got that one ready before starting with the bowls.

2. Next, cook some rice according to the package instructions and keep it warm until ready to start with the bowls.

3. For the black beans, peel and chop the onion and garlic finely. Heat up a saucepan with some olive oil. Add the onion and garlic and sauté until soft and glossy. Next, add the ancho chile powder, cumin, and oregano and fry/cook for a moment until can smell the spices. Add the drained beans, mash about half of them with a potato masher, add the water and lemon juice and let everything cook for several minutes – you want a nice chunky bean mash. Season with salt and pepper to your liking. When done, set aside and keep warm until needed.

4. For the tomato salsa, cut the cherry tomatoes into small pieces. Peel and finely chop the red onion. Chop the cilantro and then add everything to a small bowl and mix to combine. Add lime juice, vinegar, and olive oil. Mix again and season with salt and pepper. Set aside.

5. To assemble the bowls, start with some rice as the base for your bowls. Next, add chipotle chicken, black beans, sweet corn, tomato salsa, and chopped lettuce. To enhance your bowls further, you can also add some guacamole, grated cheddar, and sour cream.