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Chipotle Burrito Bowl

Chipotle burrito bowls with cilantro lime rice, chipotle-seasoned meat, and a fresh crunchy topping. Layer everything for a quick, customizable bowl with creamy guacamole-style avocado and sour cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Cilantro lime rice, cooked
  • 1.5 cup cooked cilantro lime rice
Seasoned meat
  • 1 lb ground beef or chicken
  • 2 tbsp chipotle sauce
  • 0.25 salt and pepper to taste
Bean and corn topping
  • 0.5 cup black beans
  • 1 cup corn kernels
Cheese and fresh toppings
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 0.5 cup pico de gallo
  • 0.25 cup sour cream

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned meat
  1. Heat a cast iron skillet over medium-high heat and cook the ground beef or chicken, breaking it apart, until browned, about 8 minutes. Drain excess fat and stir in chipotle sauce, then season with salt and pepper.
Warm the beans and corn and prep the rice
  1. In a saucepan, warm the black beans and corn together over medium heat until heated through. Fluff the cilantro lime rice with a fork.
Assemble and serve
  1. Divide the cilantro lime rice between two bowls as the base. Top each bowl with the seasoned meat, beans, corn, cheese, avocado slices, and pico de gallo.
  2. Drizzle sour cream over the top and serve immediately while warm.

Notes

For the cleanest layers, keep each component warm (meat covered at low heat, beans/corn just simmering) and assemble right before eating so the rice stays fluffy. Store leftovers in separate airtight containers in the fridge up to 3 days; rewarm meat and beans in a skillet or microwave. Freeze cooked meat and rice separately up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, swap shredded cheddar and sour cream for reduced-fat versions to keep the creamy texture while lowering calories.