If you can’t get enough of the burrito bowls at Chipolte, El Pollo Loco or Baja Fresh, then here is a recipe for a delicious meal you can make at home.
This recipe for Mexican Black Bean Bowl only takes 15 minutes of prep time and serves 4. Check it out below:
INGREDIENTS:
2tablespoons extra-virgin olive oil
2cups sliced red onion
4cups cooked white rice
1(15-oz.) can black beans
1tablespoon chopped canned chipotle peppers in adobo sauce
¾teaspoon kosher salt
2cups halved cherry tomatoes
¼cup fresh cilantro leaves
¼cup sour cream
lime wedges, for serving
DIRECTIONS:
Heat the oil in a large non-stick skillet over medium-high. Add the onion; cook, stirring occasionally,
until browned, 5 minutes.
Add the rice; cook, stirring occasionally, 2 minutes. Divide the rice mixture among 4 bowls.
Drain and rinse the beans, reserving 3 tablespoons of their liquid. Add the beans, reserved liquid, chipotles, and salt to the skillet. Cook over medium-high, stirring occasionally, until warmed through, about 2 minutes. Divide the bean mixture and tomatoes among 4 bowls. Top evenly with the cilantro and sour cream. Serve with lime wedges
