Vegetarian Chipotle Burrito Bowl

Dive into the irresistible flavors of this Vegetarian Chipotle Burrito Bowl, a wholesome and vibrant twist on a Mexican classic. Featuring zesty cilantro-lime rice as a base, this bowl is piled high with smoky chipotle-spiced black beans, sautéed bell peppers, and sweet corn. Fresh toppings like creamy avocado, juicy cherry tomatoes, and a squeeze of lime add a refreshing burst of flavor to balance the heat. Perfect for busy weeknights, this customizable recipe comes together in just 45 minutes and is packed with plant-based protein, fiber, and bold spices. Add a dollop of sour cream or a sprinkle of cheddar cheese for an optional indulgence, or keep it vegan for a lighter touch—this dish is as versatile as it is delicious. Whether you're meal-prepping or serving it fresh, this chipotle burrito bowl will quickly become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the rice is cooking, finely chop 2 garlic cloves and dice 1 small red onion and 2 bell peppers.

Step 3

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.

Step 4

Add the bell peppers and 1 cup of corn kernels to the skillet. Cook for another 5 minutes until they soften.

Step 5

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.

Step 6

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.

Step 7

Halve 1 cup of cherry tomatoes and slice 1 avocado for topping.

Step 8

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.

Step 9

Serve immediately and enjoy your vibrant vegetarian chipotle burrito bowl!

Nutrition Facts

Serving size	(2186.4g)

Amount per serving	% Daily Value*
Calories	1733.0

Total Fat 82.5g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 120mg	0%
Sodium 4422.2mg	0%
Total Carbohydrate 200.1g	0%
Dietary Fiber 49.3g	0%
Total Sugars 38.3g
Protein 61.1g	0%

Vitamin D 12IU	0%
Calcium 961.5mg	0%
Iron 11.6mg	0%
Potassium 2884.6mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 13.7%

Carbs: 44.8%