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