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Chipotle Black Bean Bowls
with cilantro lime rice

Active: 40 min Total: 40 min
Chipotle black beans, with plenty of smoky spice, add a great dose of protein to these flavorful burrito bowls. The recipe is so tasty that we've doubled it so you'll have leftovers to top tostadas on Wednesday!
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chipotle Burrito Bowls:
  • Garlic - 1 clove
  • Chipotle peppers (canned, found usually in adobo sauce) - 1 to 2, chopped
  • Adobo sauce (usually found with canned chipotle peppers) - 1 to 3 Tbsp
  • Tomato paste - 2 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Honey - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Onions - 1, chopped
  • Bell peppers, any type - 2, chopped
  • Black beans - enough for Wed (14 oz / 397 g can) - 2 cans, drained
  • Queso fresco (sub grated cheddar) - 4 oz, crumbled
  • Avocados - 1, chopped
  • Cherry tomatoes - 1/2 pint, chopped
  • Cilantro - 1 bunch, leaves torn
  • Lime - 1, wedges
  • Cooking oil - 1 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can, use tomatoes and juice
  • Tortilla chips (opt) - for serving
Cilantro Lime Rice:
  • Cilantro - 1/4 cup, chopped
  • Rice, white or brown - 1 cup
  • Cooking oil - 1 Tbsp
  • Lime juice - 1 Tbsp

Nutrition Facts

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Prep

  1. Make chipotle sauce - Mince garlic. Combine garlic with chipotles, adobo sauce, tomato paste, vinegar, honey, salt and pepper. (Can be done up to 5 days ahead)
  2. Onions / Peppers - Prep as directed. (Can be done up to 5 days ahead)
  3. Black beans - Drain and rinse.
  4. Queso fresco / Avocados / Tomatoes / Cilantro (for bowls & rice) / Lime - Prep as directed.

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Make

  1. To make rice, rinse until clear. Fill a saucepan or Dutch oven with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 minutes; brown at ~45 minutes. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Stir in cooking oil, cilantro and lime juice.
  2. Heat cooking oil over medium heat in a large skillet. Add onions and peppers and saute until onion begins to turn translucent ~ 4 minutes. Add black beans, diced tomates (including liquid) and prepared chipotle sauce. Continue cooking until sauce reduces down and beans are tender ~5 to 8 minutes. (When finished remember to reserve half of the chipotle beans for Wednesday night!)
  3. To assemble burrito bowls, divide rice and beans into bowls. Add queso fresco, avocados and tomatoes. Finish with cilantro and a squeeze of lime juice. Enjoy on its own or with a few tortilla chips for dipping!

Nutrition Facts

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Reviews

Ratings

Original (136)
Gluten-free (3)
Paleo (19)
Vegetarian (27)

67 reviews

Second time making this and just as good! VERY spicy sauce but I like it. Definitely nice to have the skin on the chicken.

By: Danica
Posted: Dec 14, 2016
Diet: Original
0 Helpful

Served guacamole with chips instead of salad. I used chicken breasts just because that's what I had, and they still seemed dry and somewhat flavorless.

By: Amy
Posted: Nov 23, 2016
Diet: Original
0 Helpful

I love how fresh this tastes! It was a bit lengthy to put together the first time around, but if I had done the prep, it woolen't have been. I used 2 peppers and 4.5 T of adobo sauce. Perfection! I wish it wasn't so filling/satisfying because I want to eat it all up now! I used brown rice which I don't really care for, but didn't even noticewith this recipie. Yum.

By: A
Posted: Jun 21, 2015
Diet: Vegetarian
0 Helpful

The spiciness was a little heavy for me, so I will probably just use one chipotle pepper next time. Will probably also substitute chicken breast instead of thighs.

By: Rachel
Posted: May 25, 2015
Diet: Original
0 Helpful

Yuck, this one didn't come together for me.

By: Katie
Posted: Apr 29, 2015
Diet: Original
0 Helpful

Salad was so yummy. I'm adding it to our staple! The chicken was great but I'd suggest doubling it for 2 thighs per adult.

By: Kelly
Posted: Apr 28, 2015
Diet: Original
0 Helpful