Chicken and Black Bean Burrito Bowls
These Chicken and Black Bean Burrito Bowls offer a perfect balance between fresh and comforting, with spiced chicken, tender black beans, and sautéed veggies over a bed of rice. Quick to prepare and highly customizable, they're perfect for any casual gathering or weeknight dinner.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use thigh meat if you prefer richer flavor; adjust cook time slightly.
- 1 can black beans, drained and rinsed If you want more fiber, substitute with pinto beans or kidney beans.
- 1 cup cooked rice (white or brown) Swap white for brown rice for more fiber; cook brown rice longer.
- 1 cup corn (frozen or canned) Frozen sweet corn works great; use straight from the bag.
- 1 medium bell pepper, diced
- 1 medium onion, diced
- 1 tablespoon olive oil Use avocado oil for a higher smoke point.
- 1 teaspoon cumin Increase for a deeper flavor.
- 1 teaspoon chili powder Increase for spiciness.
- Salt and pepper to taste
Optional Toppings
- Tortilla chips (optional) Add right before serving to keep crunchy.
- Shredded cheese (optional) Can be melted on top.
- Sour cream (optional)
- Salsa (optional)
Instructions
Preparation
- Dice the chicken breast, bell pepper, and onion. Drain and rinse the black beans. Measure out the corn and rice.
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.
- Add the diced chicken and cook, stirring, until browned and cooked through, 7–10 minutes.
- Stir in black beans, corn, cumin, chili powder, and salt and pepper. Cook for an additional 3–5 minutes until heated through.
Assembly
- Start with a base of cooked rice in each bowl, top with chicken and black bean mixture. Add optional toppings as desired.
Serving
- Serve warm and enjoy, offering toppings on the side.
Notes
For extra flavor, finish with a squeeze of lime or chopped fresh herbs. Customize by adding extra vegetables like zucchini or mushrooms.