Chipotle Beef Burrito Bowl
I make the rice in the morning so it's ready to go at meal time!
Servings: 4
Ingredients
For the lime cilantro crema:
- 1/4 cup sour cream
- 1 tablespoon fresh minced cilantro + more for topping
- 1 teaspoon grated lime zest + 1 1/2 tablespoons juice
- 1/8 teaspoon salt
For the burrito bowls:
- 1 tablespoon extra virgin olive oil
- 1 onion chopped fine
- 1 red bell pepper stemmed, seeded and chopped
- 1 pound lean ground beef
- 2 garlic cloves minced
- 1 tablespoon cumin
- 2 heaping teaspoons chipotle chile powder
- 1 15 ounce can tomato sauce
- 1 15 ounce can black beans, rinsed
- 1 cup frozen corn
- 2 to 3 cups cooked long grain white rice
- avocado
- lime wedges
- fresh cilantro
- radishes
- jalapeños
Instructions
For the lime cilantro crema:
- Whisk together the sour cream, 1 tablespoon cilantro, lime zest, lime juice and a 1/8 teaspoon of salt if desired. Cover and refrigerate until ready to use.
For the burrito bowls:
- Heat the oil in a large skillet over medium heat and add the onion and bell pepper and cook until beginning to soften and starting to brown, for about 5 to 7 minutes. Add the lean ground beef and cook until no longer pink, for about 6 to 8 minutes.
- Add the garlic, cumin, chile powder and cook until fragrant, for about 1 minute. Add the tomato sauce, black beans, corn and season with salt and cook for about 3 to 4 minutes.
- Distribute the cooked rice evenly among bowls and top with the beef mixture. Garnish with avocado, lime wedges, fresh cilantro, radishes, jalapeños and the lime cilantro crema. Enjoy!