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–+ servings
Easy Burrito Bowls

Easy Burrito Bowls

Yield: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Skip Chipotle and try these burrito bowls right at home. It's easier, healthier and 10000x tastier!
4.8 stars (18 ratings)

Ingredients

  • 1 cup uncooked rice
  • 1 cup salsa, homemade or store-bought
  • 3 cups chopped Romaine lettuce
  • 1 15.25-ounce can whole kernel corn, drained
  • 1 15-ounce black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

For the chipotle cream sauce

  • 1 cup sour cream
  • 1 tablespoon chipotle paste*
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • ¼ teaspoon salt, or more, to taste

Instructions

  • To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  • In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  • To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  • Serve immediately, drizzled with chipotle cream sauce.

Notes

*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.