Epic Burrito Bowls

Ingredients

• 2 cups Black Beans (dry beans, rinsed)
• 4 cups Water (for simmering beans)
• 1 tsp Salt (plus pinch for guac and sauce)
• 1 tsp Paprika (smoked or sweet)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 2 Avocado (ripe, for guacamole)
• 2 Lime (juiced, divided between guac and rice)
• 1 Jalapeño (seeded and minced)
• 1/2 Red Onion (finely diced)
• 1 Tomato (seeded and diced)
• 1/2 cup Cilantro (chopped, divided)
• 1 lb Chicken Breast (cut into bite‑size pieces)
• 1/2 cup Sour Cream (full‑fat for creaminess)
• 1 pinch Cayenne Pepper
• 1 cup Long Grain White Rice (uncooked)
• to taste Hot Sauce (your favorite brand)

Instructions

1. Simmer Black Beans

   Add the rinsed black beans, water, 1 tsp salt, paprika, chili powder, and ground cumin to the large pot. Bring to a boil, then reduce to a gentle simmer and cover.

   Time: PT15M

   Temperature: Medium heat

2. Prepare Guacamole

   In a mixing bowl, combine the avocado flesh, juice of half a lime, minced jalapeño, diced red onion, diced tomato, a pinch of salt, and half of the chopped cilantro. Mash with a fork until slightly chunky.

   Time: PT5M

3. Season and Cook Chicken

   Pat the chicken pieces dry, then season with salt, pepper, and any additional Mexican‑style spices you like (e.g., extra cumin or smoked paprika). Heat a skillet over medium‑high heat, add a drizzle of oil, and sauté the chicken until browned and cooked through, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

4. Cook Cilantro‑Lime Rice

   Rinse the rice until water runs clear. Add rice, 2 cups water, a pinch of salt, the juice of the remaining lime half, and half of the chopped cilantro to a clean pot. Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes or until water is absorbed.

   Time: PT15M

   Temperature: Medium heat

5. Make Lime‑Cilantro Sour Cream

   Stir together the sour cream, the remaining lime juice, a pinch of salt, a pinch of cayenne pepper, and the remaining chopped cilantro in a small bowl.

   Time: PT2M

6. Assemble the Burrito Bowls

   Divide the cooked rice among four bowls. Top each with a generous scoop of black beans, seasoned chicken, a dollop of guacamole, a drizzle of the cilantro‑lime sour cream, and a splash of hot sauce. Garnish with extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

32g

Carbohydrates

58g

Fat

22g

Fiber

12g

Ingredient Substitutions

• Instead of Black Beans: Canned black beans (drained)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Paprika: Smoked paprika
• Instead of Chili Powder: Cajun seasoning
• Instead of Ground Cumin: Ground coriander
• Instead of Avocado: Mashed ripe pear (for vegans)
• Instead of Lime: Lemon juice
• Instead of Jalapeño: Serrano pepper, green chili
• Instead of Red Onion: white onion
• Instead of Tomato: Roma tomato
• Instead of Cilantro: Parsley (different flavor)
• Instead of Chicken Breast: Turkey breast, Tofu (vegetarian)
• Instead of Sour Cream: Greek yogurt, Cashew cream
• Instead of Cayenne Pepper: Hot sauce
• Instead of Long Grain White Rice: Brown rice, Quinoa
• Instead of Hot Sauce: Salsa verde, chipotle sauce

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons
• Mixing Bowl
• Fork or Potato Masher

Critical Steps — Do Not Skip

• Simmering the black beans with spices until tender.
• Mashing the avocado to the right chunky consistency.
• Cooking the chicken until fully done but still juicy.
• Cooking the rice with lime and cilantro for flavor.
• Balancing the sour‑cream sauce with lime and cayenne.

Chef Tips from the Video

• Toast the cumin and paprika briefly in a dry pan before adding to the beans for deeper flavor.
• Add a splash of chicken broth to the rice instead of water for extra richness.
• For extra heat, stir a few dashes of chipotle hot sauce into the sour‑cream.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 4 days.

Freezer: Cooked chicken, beans, and rice freeze well for up to 2 months; thaw before reheating.

Room temperature: Guacamole can sit out for up to 1 hour; keep covered with plastic wrap pressed against the surface to limit browning.

Make-Ahead Tips

• Cook the black beans and rice a day ahead; reheat with a splash of water.
• Season and grill the chicken in advance; store in the fridge and add to the bowl when ready.
• Prepare the guacamole up to 30 minutes ahead and cover tightly with plastic wrap.

Frequently Asked Questions