Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes.
Once done, remove from heat, rinse under cool water and set aside.
Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
Next, add Mexican Adobo Chipotle Sauce (recipe below) to your noodles and zucchini noodles.
Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill! Enjoy!
Mexican Adobo Chipotle Sauce
Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything's getting puréed. Don't be tempted to add liquid—you want the final sauce to be thick.
Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It'll keep in the fridge for up to 5 days, or in the freezer for 3 months.