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Chipotle Beef Burrito Bowl

I make the rice in the morning so it's ready to go at meal time!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main
Servings: 4
Author: Hip Foodie Mom

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!