Chipotle-Style Burrito Bowls

Ingredients

• 0.25 cup Red onions (For guacamole)
• 3 tbsp Jalapeños (Chopped; for guacamole)
• 1 Lime (Juiced; for guacamole)
• 0.333 cup Cilantro (For guacamole)
• 2 tsp Salt (To taste; for guacamole)
• 3 Ripe avocados (Large)
• 6 cups Cooked long-grain rice (The transcript also mentions bay leaves, but no quantity is provided.)
• Bay leaves (Mentioned in the transcript for the rice; amount not stated.)
• 1 tbsp Salt (To taste; for cilantro-lime rice)
• 0.5 lime Lime juice (Juice of half a lime; for rice)
• 0.667 cup Cilantro (Chopped; for rice)
• 3 cans Canned black beans (Drained if needed)
• 2 tsp Onion powder (For black beans)
• 2 tsp Salt (To taste; for black beans)
• 1 tbsp Lime juice (For black beans)
• 12 oz Frozen sweet corn (Thawed)
• 3 Jalapeños (Diced and deseeded; for corn salsa)
• 1 cup Red onion (Diced; for corn salsa)
• 1 cup Cilantro (Chopped; for corn salsa)
• 1 tbsp Salt (To taste; for corn salsa)
• 1 Lime (Juiced; for corn salsa)
• 1.5 lb Monterey Jack cheese (Optional bowl topping)
• Sour cream (Optional; Daisy brand mentioned)
• 1.5 heads Romaine lettuce (Optional; chopped or shredded)
• Pico de gallo (Store-bought; optional bowl topping)

Steps

1. 1

   Prepare the black beans by combining the black beans with onion powder, salt, and lime juice. Mix until evenly seasoned.

2. 2

   Make the corn salsa by combining the thawed corn, diced deseeded jalapeños, diced red onion, chopped cilantro, salt, and lime juice. Mix thoroughly.

3. 3

   Prepare the guacamole by mashing the avocados with the cilantro and lime juice. Add the chopped jalapeños, red onions, and salt, then mix until combined while retaining the desired texture.

4. 4

   Season the cooked rice with the bay leaves, lime juice, chopped cilantro, and salt. Mix to distribute the seasonings evenly. The source does not specify whether the bay leaves are added during cooking or removed before serving.

5. 5

   Assemble the burrito bowls in any preferred arrangement using the rice, black beans, corn salsa, guacamole, and optional toppings.

6. 6

   If using them, add Monterey Jack cheese, sour cream, romaine lettuce, and store-bought pico de gallo.

Notes

The transcript says the recipe produced eight meal-prep portions. Chicken is mentioned as being shown in a separate earlier video and is not included in this recipe's ingredient list. The source does not provide heating instructions for the beans, cooking instructions for the rice, or storage and reheating instructions.

Nutrition per serving

• main
• Mexican-inspired
• meal prep
• vegetarian
• gluten-free
• no-cook assembly
• budget-friendly