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Chipotle Burrito Bowl

Chipotle burrito bowl with cilantro lime rice, seasoned ground beef or chicken, and warm beans and corn for a fast, customizable main. Built with crispy toppings, melty cheddar, and cool guacamole-style avocado slices for a balanced bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main
Cuisine: Mexican
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

Cilantro lime rice
  • 1.5 cup cooked cilantro lime rice
Seasoned protein
  • 1 lb ground beef or chicken
  • 2 tbsp chipotle sauce
  • 0.25 salt and pepper to taste
Vegetables
  • 0.5 cup black beans
  • 1 cup corn kernels
Cheese and toppings
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 0.5 cup pico de gallo
  • 0.25 cup sour cream

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

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 as it browns, about 8 minutes, until no longer pink.
  2. Drain excess fat, then stir in the chipotle sauce and season with salt and pepper, until evenly coated and bubbling slightly.
Warm the beans and corn and prep the rice
  1. In a saucepan, warm the black beans and corn together over medium heat until heated through, 5 minutes, stirring once or twice for even warming.
  2. Fluff the cooked cilantro lime rice with a fork so it separates into distinct grains (no clumps), then keep it warm.
Assemble the burrito bowls
  1. Divide the cilantro lime rice between two bowls as the base, creating an even layer.
  2. Top each bowl with the seasoned meat, letting it fall in a mound so it stays prominent against the rice.
  3. Add the warm black beans and corn over the meat, spreading to cover the surface for more even bites.
  4. Sprinkle shredded cheddar cheese over each bowl so it melts from the hot components.
  5. Arrange sliced avocado and spoon on pico de gallo for color contrast, then drizzle sour cream in thin ribbons.
  6. Serve immediately while the cheese is still warm and the toppings look fresh, with a clean overhead presentation.

Notes

For best texture, warm the cheese-topped bowls briefly right after assembly (no extra cooking) so the cheddar softens without getting oily. Refrigerate leftovers in separate containers for up to 3 days; reheat the meat/beans/corn and rice, then add fresh avocado and pico de gallo after reheating for a brighter taste. Freezing is not recommended due to avocado and sour cream texture. For a lighter option, swap ground beef for ground turkey or use reduced-fat cheddar and sour cream.