Chipotle-Style Burrito Bowl
A vibrant rice bowl loaded with black beans, charred corn, and a smoky chipotle-lime crema. Customizable toppings let you build exactly what you crave.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
- 1 cup long-grain white rice
- 1.5 cups corn, fresh or frozen
- 1 can (15 oz) black beans, canned and drained
- 2 whole lime, divided
- ½ cup sour cream
- 2 whole chipotle peppers in adobo
- ¼ whole red onion, thinly sliced
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Boil rice in salted water, covered, until tender, ~18 minutes.
- 2
Fluff with a fork and set aside.
- 3
Blend sour cream, chipotles, juice from 1 lime, and a pinch of salt until smooth.
- 4
Heat oil in a large skillet over medium-high. Add corn and cook, stirring, until charred at edges, ~5 minutes.
- 5
Stir in black beans and warm through, ~2 minutes.
- 6
Divide rice between 2 bowls. Top with corn-bean mixture and sliced red onion.
- 7
Drizzle chipotle crema over top. Sprinkle with cotija and cilantro.
- 8
Serve with remaining lime wedges for squeezing.
Tools you’ll need
- medium pot with lid
- large skillet
- blender or food processor
- spoon for stirring
- 2 bowls
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