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Chipotle Burrito Bowl

Chipotle burrito bowl with cilantro lime rice, seasoned ground beef or chicken, and a bright pico de gallo finish. Built as a quick, customizable bowl with creamy sour cream and sliced avocado for a colorful layered texture.
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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
  

Cilantro lime rice
  • 1.5 cup cooked cilantro lime rice
Protein
  • 1 lb ground beef or chicken
  • 2 tbsp chipotle sauce
Toppings
  • 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

Method
 

Cook the seasoned meat
  1. Heat a cast iron skillet over medium-high heat and cook the ground beef in a skillet, breaking it apart as it browns, about 8 minutes, until no longer pink. Drain excess fat and stir in the chipotle sauce, then season with salt and pepper.
Warm the beans and corn
  1. Warm the black beans and corn together in a saucepan over medium heat until heated through, about 5 minutes, stirring once or twice.
Build the bowls
  1. Fluff the cilantro lime rice with a fork to loosen the grains.
  2. Divide the rice between two bowls as the base, then top each with the seasoned meat.
  3. Add the warmed black beans and corn to each bowl, followed by shredded cheddar cheese.
  4. Top with avocado slices and pico de gallo for a fresh, bright layer.
  5. Drizzle with sour cream right before serving so it stays creamy.
Serve
  1. Serve immediately while the meat and toppings are warm, with a visible contrast between the cilantro lime rice, chipotle meat, and colorful toppings.

Notes

Pro tip: warm the beans/corn and keep the meat hot while you portion the rice—this keeps everything tasting fresh and prevents the avocado from going dull. Store leftovers in separate airtight containers in the refrigerator for up to 3 days; assemble to avoid soggy toppings (add avocado and pico de gallo fresh). Freezing is not recommended for the assembled bowls, but you can freeze the cooked meat and reheat. For a lighter option, swap sour cream for plain Greek yogurt to keep the same creamy texture.