Recipe: Burrito Bowl

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