In a large skillet, heat 1 tablespoon of oil over medium-low heat. Add 1 chopped onion and sauté for about 4-5 minutes until softened and translucent.

Toss in 1 to 2 diced bell peppers of your choice. Cook for another 2 minutes until they begin to soften.

Stir in 3 minced garlic cloves and chopped cilantro stems, cooking for 1 minute until fragrant. Sprinkle in spices.

Add 1 to 2 minced chipotle peppers and 2 cans of drained black beans to the skillet. Pour in 1 cup of vegetable broth and bring to a gentle boil.

Mash about one-third of the beans against the pan to create a thicker texture.

Stir in 1 tablespoon of maple syrup and the juice and zest of 1 lime, adjusting salt to taste.

Blend 1 cup of yogurt, 1 ripe avocado, vinegar, lime juice and zest in a blender until smooth.

Serve the black bean mixture over cooked rice drizzled with the creamy sauce and garnish with cilantro.