Chipotle Black Bean Bowls
with cilantro lime rice

Name: Chipotle Black Bean Bowls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 clove Garlic; 1 to 2 Chipotle peppers (canned, found usually in adobo sauce), chopped; 1 to 3 Tbsp Adobo sauce (usually found with canned chipotle peppers); 2 Tbsp Tomato paste; 1 Tbsp Apple cider vinegar; 2 tsp Honey; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Onions, chopped; 2 Bell peppers, any type, chopped; 2 cans Black beans - enough for Wed (14 oz / 397 g can), drained; 4 oz Queso fresco (sub grated cheddar), crumbled; 1 Avocados, chopped; 1/2 pint Cherry tomatoes, chopped; 1 bunch Cilantro, leaves torn; 1 Lime, wedges; 1 Tbsp Cooking oil; 1 can Diced tomatoes (14 oz / 397 g can), use tomatoes and juice; for serving Tortilla chips (opt); 1/4 cup Cilantro, chopped; 1 cup Rice, white or brown; 1 Tbsp Cooking oil; 1 Tbsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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

Tostadas with Chipotle Black Beans

Proteins

Beans, black

Cuisines

American - TexMex

Ingredients

Metric

Servings:

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

Prep

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)
Onions / Peppers - Prep as directed. (Can be done up to 5 days ahead)
Black beans - Drain and rinse.
Queso fresco / Avocados / Tomatoes / Cilantro (for bowls & rice) / Lime - Prep as directed.

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Make

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.
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!)
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!

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