Chipotle Lime Black Bean Burrito Bowls
Make these healthy chipotle lime black bean burrito bowls in 30 minutes for a quick and easy lunch or dinner.
Ingredients
Cilantro Lime Rice
- 2 cups water
- 1 cup brown rice dry
- ½ bunch cilantro roughly chopped
- ½ medium lime juiced
Chipotle Aioli
- ½ cup light mayo
- 2 tablespoons pureed chipotles in adobo
- ½ medium lime juiced
- ¼ teaspoon salt
Pico de Gallo
- 2 small roma tomatoes diced
- 2 small jalapenos diced
- ¼ medium red onion diced
- ½ to 1 medium lime juiced
- 1 to 2 pinches sea salt
Seasoned Beans and Corn
- ½ tablespoon vegetable oil
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned whole kernel corn drained and rinsed
- ½ teaspoon chipotle powder
- 1 pinch salt
Toppings
- 1 medium avocado sliced
- Fresh cilantro roughly chopped (optional garnish)
- Lime wedges for serving
Instructions
Cilantro Lime Rice
- Bring the water to a boil in a small saucepan. Once boiling, stir in the brown rice, lower the heat to a simmer, and cover.
- Steam for about 25 minutes, or until all the water has been absorbed and the rice is fluffy.While the rice steams, prepare the other burrito bowl components.
- Fluff the rice and transfer to a mixing bowl. Add fresh lime juice and chopped cilantro and stir to combine.
Chipotle Aioli
- In a small bowl, combine light mayo, pureed chipotles, lime juice, and salt. Whisk until evenly combined and set aside.
Pico de Gallo
- Combine roma tomato, jalapeno, red onion, lime juice, and salt in a bowl. Stir well and set aside.
Seasoned Beans and Corn
- Add the vegetable oil to a medium frying pan over medium-low heat.
- Once the oil is hot, add the black beans and corn. Sprinkle with chipotle powder and salt and stir to combine.
- Cook until the beans and corn are soft and warmed through, about 3 to 5 minutes, stirring occasionally. Then remove from heat.
Assembly
- Add cilantro lime rice, seasoned beans and corn, and pico de gallo to a bowl. Top with sliced avocado and 1 to 2 tablespoons of chipotle aioli per bowl. Finish with an optional garnish of fresh cilantro, and serve with a lime wedge for squeezing over the bowl before eating.
Notes
Recipe timing: Start the rice first - then you can make the aioli, pico, and beans/corn while the rice steams, and have dinner ready in just about 30 minutes!
Pureed chipotles in adobo: To puree the chipotles in adobo, we recommend adding the whole can to a food processor and pulsing it until smooth. You won't use all of it for this recipe, but you can keep it in the fridge and use it for other recipes that call for chipotles in adobo. (Or to make more of the delicious aioli!)
Chipotle aioli: You will likely have extra aioli after making this recipe. Store it in the fridge for up to 2 weeks and enjoy it with tortilla chips, fries, or use it on a sandwich or tacos!
Serving suggestions: Make these healthy burrito bowls for a nutritious lunch or dinner and serve with tortilla chips. Don't skip the fresh lime wedges - the extra acidity makes the flavors pop!
Storing and reheating: You can store leftover burrito bowls in the fridge for up to 5 days. Keep all the components separate, or combine just the rice and beans/corn mixture, if you’d like to reheat these ingredients. Or, combine everything but the avocado, cilantro, and lime wedges in a single container to enjoy cold later on.
If reheating the rice, beans, and corn, combine them into one container and heat in the microwave for about 1 to 2 minutes per serving.
Meal prep tips: These burrito bowls are perfect for meal prep! Check out our blog post above for recommendations on how to prep and store everything so it stays as fresh as possible.
Variations: Non-vegetarians can add chicken for extra protein. If you're vegan, swap the light mayo for vegan mayo. If you're not vegan, try adding crumbled queso fresco or cotija cheese for a little something extra!
Nutrition
Calories: 663kcal | Carbohydrates: 105g | Protein: 19g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 1290mg | Potassium: 1284mg | Fiber: 19g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 40mg | Calcium: 108mg | Iron: 5mg
