Vegetarian Chipotle Burrito Bowl
Elevate your weeknight meals with this vibrant and zesty Vegetarian Chipotle Burrito Bowl, a perfect medley of flavors and textures that's as wholesome as it is delicious! Packed with smoky chipotle-spiced black beans, sautéed bell peppers, and sweet corn, this recipe is layered over fragrant cilantro-lime rice and topped with fresh avocado, cherry tomatoes, and a burst of lime. Ready in just 45 minutes and easy to customize with optional toppings like sour cream and cheddar cheese, this quick one-bowl wonder satisfies both vegetarians and spice lovers alike. Ideal for meal prep or a crowd-pleasing dinner, it's a healthy, gluten-free option that's sure to become a family favorite. Don't miss out on this nutritious and flavorful twist on the classic chipotle burrito bowl!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 can (15 oz) black beans
- 2 tablespoons chipotle peppers in adobo sauce
- 1 tablespoon olive oil
- 1 small red onion
- 2 bell peppers (any color)
- 1 cup corn kernels
- 2 garlic cloves
- 1 lime
- 1 bunch cilantro
- 1 avocado
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup cherry tomatoes
- 0.5 cup sour cream (optional)
- 0.5 cup cheddar cheese, grated (optional)
Instructions
Rinse 1 cup of white rice under cold water and combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes, until the rice is tender and water is absorbed. Remove from heat and let it sit covered.
While the rice is cooking, finely chop 2 garlic cloves and dice 1 small red onion and 2 bell peppers.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and garlic, sautéing until they become translucent, about 3-4 minutes.
Add the bell peppers and 1 cup of corn kernels to the skillet. Cook for another 5 minutes until they soften.
Stir in 1 can of drained black beans and 2 tablespoons of chipotle peppers in adobo sauce. Cook for 2-3 minutes until everything is heated through. Season with 1 teaspoon of salt and 0.5 teaspoon of pepper to taste. Remove from heat.
Fluff the cooked rice with a fork and squeeze the juice of 1 lime over it. Chop half of the cilantro bunch and stir it into the rice.
Halve 1 cup of cherry tomatoes and slice 1 avocado for topping.
To assemble the burrito bowls, start with a layer of cilantro-lime rice followed by the black bean and pepper mix. Top with sliced avocado, halved cherry tomatoes, remaining chopped cilantro, and additional toppings like sour cream or grated cheddar cheese if desired.
Serve immediately and enjoy your vibrant vegetarian chipotle burrito bowl!
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4422 mg | 192% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 38.3 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 962 mg | 74% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2885 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
