Spice up your meatless meal routine with our Chipotle Bean Burrito Bowls! Packed with zesty flavors and wholesome ingredients, these bowls are a fiesta for your taste buds. Picture this: savory black beans, tangy salsa, crisp lettuce, creamy avocado, and a kick of chipotle heat, all nestled atop a bed of fluffy rice.
Chipotle Bean Burrito Bowls
Makes 4 to 6 servings
Ingredients
- 1 pound dried pinto beans*
- 3 tablespoons chili powder
- 2 tablespoons ground ancho chile pepper
- 2 tablespoons cumin seeds
- 2 tablespoons olive oil
- 3 tablespoons kosher salt
- 3 dried bay leaves
- 4 cloves garlic
- Grilled Vegetables (recipe follows) Green Rice (recipe follows)
- Sour cream, fresh cilantro, sliced, green onion, lime wedges, and thinly sliced jalapeños, to serve
Instructions
- Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover and let stand overnight. Drain beans.
- In a large Dutch oven, bring beans and water to cover to a boil; reduce heat, and simmer for 1 hour.
- Meanwhile, in a small skillet, heat chili powder, ground ancho chile, and cumin seeds over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Add oil, and remove from heat. Add chili powder mixture, salt, bay leaves, and garlic to beans. Cook over medium-low heat, stirring occasionally, until beans are thickened and very tender, 2½ to 3 hours, adding water as needed to keep beans covered. Discard bay leaves before serving.
- Divide bean mixture, Grilled Vegetables, and Green Rice among serving bowls. Serve with sour cream, cilantro, green onion, jalapeño, and lime wedges.
Notes
*We used Camellia Brand Pinto Beans.
Grilled Vegetables
Makes 4 to 6 servings
Ingredients
- ½ cup olive oil
- 1 (1-ounce) package fresh oregano
- 5 cloves garlic, smashed
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 4 ears yellow corn
- 1 large red bell pepper, quartered
- 1 large yellow bell pepper, quartered
- 1 large green bell pepper, quartered
- 1 medium sweet onion, sliced
- 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into 8 pieces
- ½ cup water
Instructions
- In a small saucepan, combine oil, oregano, garlic, salt, and paprika. Heat over medium heat, stirring occasionally, until mixture begins to bubble. Remove from heat, and let stand for 5 minutes.
- Preheat grill or grill pan to medium-high heat (350° to 400°).
- Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
- Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
- Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
- Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
- In a large microwave-safe bowl, place sweet potato pieces and ½ cup water. Cover and heat until potatoes are tender but not falling apart, about 4 minutes. Drain; pat dry.
- Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
Green Rice
Makes 3 cups
Ingredients
- 3 tablespoons olive oil, divided
- ¾ cup chopped yellow onion
- 2 cloves garlic, minced
- 2½ cups water
- 1 cup brown rice
- 2½ teaspoons kosher salt
- 1 tablespoon lime zest
- ¼ cup fresh lime juice
- ½ cup chopped fresh cilantro
- 2 medium avocados, chopped
Instructions
- In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and cook, stirring constantly, until tender, 2 to 3 minutes. Add 2½ cups water, rice, salt, and remaining 2 tablespoons oil. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat, and let stand, covered, for 15 minutes. Add lime zest and juice, and fluff with a fork. Stir in cilantro and avocado.
