Easy Burrito Bowls
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(18)
Ingredients
6 servings
- 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
- 1 cup sour cream
- 1 tablespoon chipotle paste*
- 1 clove garlic, pressed
- Juice of 1 lime
- ¼ teaspoon salt, or more, to taste
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Preparation
Step 1
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
Step 2
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
Step 3
To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Step 4
Serve immediately, drizzled with chipotle cream sauce.
Step 5
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Chef's notes
*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
