Burrito Bowl With Chipotle Black Beans Recipes

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Burrito bowl with chipotle black beans image

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Provided by Jennifer Joyce

Categories Lunch

Time 30m

Number Of Ingredients 14

Ingredients

125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
chipotle hot sauce
coriander leaves
lime wedges

Steps:

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

CHIPOTLE-BLACK BEAN BURRITOS

Chipotle-Black Bean Burritos image

Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.

Categories Bean Vegetarian Avocado Corn Cilantro Tortillas Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 medium-size red onion, chopped
1 tablespoon chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro
4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese

Steps:

Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

"CHIPOTLE" STYLE CHICKEN BURRITO BOWLS

I love those chicken burrito bowls at the restaurant Chipotle, and this version is just as good - to me and my family anyway! The recipe appears to be long, but it consists of mostly toppings. Enjoy!

Provided by TradCook

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 (14 ounce) can black beans
1 cup sour cream
1 (11 ounce) can diced tomatoes with chiles and cilantro (if you can find it)
1 (14 1/2 ounce) can sweet corn
3 -4 chicken breasts, shredded
1 (8 ounce) box goya Mexican rice or 1 (8 ounce) box jasmine rice
1 teaspoon fresh cilantro
1/4 teaspoon cumin
1/2 teaspoon adobo seasoning (red top)
1 pinch paprika
1 (1 1/4 ounce) package taco seasoning
1 pinch salt (optional)
1 pinch pepper (optional)
1 (1 ounce) package guacamole seasoning mix
1 -2 avocado
lettuce, shredded (optional)
1 -2 cup of shedded cheddar cheese or 1 -2 cup monterey jack cheese
extra virgin olive oil

Steps:

Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
Cook rice according to the directions on the box.
In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
Add chicken.
While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
P.S.
Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).

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