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Chipotle Burrito Bowl

Chipotle burrito bowl with cilantro lime rice, chipotle-seasoned ground meat, and crispy fresh toppings. Built in layers for a quick, customizable healthy dinner with creamy sour cream and avocado.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chipotle burrito bowl components
  • 1.5 cup cooked cilantro lime rice
  • 1 lb ground beef or chicken
  • 2 tbsp chipotle sauce
  • 0.5 cup black beans
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 0.5 cup pico de gallo
  • 0.25 cup sour cream
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the seasoned meat
  1. Heat a cast iron skillet over medium-high heat and cook the ground beef or chicken, breaking it apart, until browned, about 8 minutes (visual cue: no pink remains and it looks crumbly). Drain excess fat and stir in the chipotle sauce, then season with salt and pepper to taste.
Warm beans and corn
  1. In a Dutch oven, warm the black beans and corn together over medium heat until heated through, about 5 minutes (visual cue: small steam and they look glossy).
Assemble the bowls
  1. Fluff the cooked cilantro lime rice with a fork so it stays light (visual cue: separate grains instead of clumping).
  2. Divide the cilantro lime rice between two bowls as the base (visual cue: an even layer in each bowl).
  3. Top each bowl with the seasoned meat (visual cue: distribute evenly so each bite gets sauce).
  4. Add the warmed black beans and corn over the meat (visual cue: colorful mix visible across the top).
  5. Sprinkle shredded cheddar cheese over each bowl (visual cue: even, melted-looking coverage even before serving).
  6. Arrange sliced avocado on top (visual cue: bright green slices fanned across the surface).
  7. Add pico de gallo as the fresh layer (visual cue: red and green flecks scattered throughout).
  8. Drizzle sour cream over each bowl and serve immediately (visual cue: creamy swirls on top).

Notes

Pro tip: drain excess fat after browning so the chipotle sauce clings instead of pooling. Refrigerate leftovers in separate containers for up to 3 days; freeze the meat and rice for up to 2 months, but keep avocado and pico de gallo fresh and add them after reheating. For a lighter swap, use ground turkey or chicken and choose reduced-fat cheddar and sour cream to keep the same layered flavor.