It’s Taco Tuesday, which makes everyone in our home pretty excited for dinner! Tonight I made burrito bowls with seasoned rice, chipotle black beans and a few other fresh goodies and I have to say, they were super yummy!
Everyone around here loves rice, so that is a must for the base of our bowl today. I prepared it with the usual garlic, onion and cumin you may be used to in Mexican food flavors. Yum!
The black beans are spicy (don’t worry – you can control the heat!) and smoky and really a star in this bowl! I added corn to the dish for a pop of sweet freshness and of course there must be cheese. 🙂 Use whatever you have on hand…I used a Mexican blend.
Top with cilantro and fresh salsa and you’re good to go! (Confession: I don’t care for cilantro – gasp! – so don’t grow or buy it. Pictured is parsley, which I grow at home and only used to make the picture prettier! Ha!)
I have to say that if I’d had an avocado, it would have made its way into this bowl. How did this happen?! How do I *not* have an avocado any day, but especially on Taco Tuesday?! I had a moment and then I may or may not have added a little sour cream to my bowl.
As always, if you need the meats, go for it! You could use absolutely anything in this bowl! Try shredded or grilled chicken, beef, pork or shrimp…they would all be delicious!
Are you ready to have a delicious dinner on the table in under 30 minutes? Let’s get started!
Get my Chipotle Black Bean recipe here!
- 3 cups cooked rice
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp butter
- 1 cup shredded cheese
- 2 cans black beans
- 1 can chipotles in adobo
- 2 cups corn
- salsa
- salt pepper
- lime - optional
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SEASONED RICE:
Heat pan to med high. Add cooked rice, butter, 1 tsp garlic powder, 1 tsp onion powder, cumin, paprika, salt and pepper. Mix and cook 10 minutes, stirring frequently. TASTE and adjust seasoning if needed.
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CHIPOTLE BLACK BEANS:
Heat a pot to medium. Add black beans, 1 tsp garlic powder, 1 tsp onion powder, salt and finely diced chipotles. If you're not sure how many to use, start with 1-2 and taste as the beans cook. Add as many as you like to your desired level of heat. Cook 7 minutes, stirring frequently. TASTE!
Here is one of my other recipes for chipotle black beans:
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Cook the corn according to directions. I used frozen corn and simply warmed it in the microwave. Salt & pepper to taste.
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TO ASSEMBLE BOWL:
Layer rice, beans, corn, cheese and top with salsa and the toppings of your choice like cilantro, sour cream or lime. I would definitely add diced avocado or guacamole!
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Enjoy immediately!
Did you make this burrito bowl? SHOW ME! Tag #mybusykitchen and I’ll share!
Thank you for stopping by My Busy Kitchen! Please subscribe to get an email alert when I post a new recipe! – Tiffany