Tex-Mex Chipotle Beef Burrito Bowls

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon chipotle chili in adobo sauce
• 1 cup cooked rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it into small pieces with a spoon. Season with salt and pepper.
3. 3 Once beef is browned, stir in cumin, chili powder, smoked paprika, and chipotle chili. Cook for 2 more minutes.
4. 4 In separate bowls, layer rice, black beans, beef mixture, cherry tomatoes, red onion, and cilantro.
5. 5 Squeeze lime juice over the top and sprinkle with cheddar cheese.
6. 6 Serve immediately.

Equipment

• Large skillet
• Spoon
• Cutting board
• Chef's knife

Variations

• Swap ground beef for ground turkey for a leaner option.
• Add sautéed bell peppers and corn for extra veggies.

Substitutions

• Use ground chicken if beef isn't your preference.
• Substitute canned diced tomatoes for fresh cherry tomatoes in a pinch.

Pairings

• Corn tortilla chips on the side
• A simple green salad with lime dressing

Nutrition

Tips

• For a smokier flavor, add more chipotle chili in adobo sauce.
• Customize your bowls with avocado slices or sour cream if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep everything moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave.

Serving Suggestions

• Pair with a fresh limeade or a cold Mexican lager.
• Add a dollop of Greek yogurt for a tangy twist.

FAQ