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Chipotle-Style Bean Burrito Bowl

This is one of the most popular recipes on my blog and is always a crowd pleaser, even for people who claim to dislike beans and avocado! It's also one of the cheapest meals you can make for a group!

Course Side Dish
Cuisine Mexican
Prep Time 20 minutes
Servings 6
Author Rachel Druckenmiller

Ingredients

Base Ingredients

  • 1 29-ounce can (about 3 cups) black beans or pinto beans drained and rinsed (I use Eden brand)
  • 2 cups cooked brown rice heat up a precooked frozen bag!
  • 4 cups romaine lettuce chopped
  • 1 jar salsa
  • 2 avocados diced

Cilantro Lime Vinaigrette

  • 1/3 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 2 cloves garlic minced
  • 1 teaspoon honey
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup extra virgin olive oil
  • Black pepper to taste
  • Pinch cayenne pepper (if you like some heat!)

Instructions

  1. Whisk vinaigrette ingredients together.

  2. In a large bowl, combine rice, beans, salsa, avocado, and lettuce. Pour the vinaigrette on top, and toss all ingredients together to combine. Serve immediately.

Recipe Notes

If you want to save this for 2-3 days, add the lettuce and avocado when ready to serve to prevent browning and preserve freshness.

Optional add-ons: grilled or sautéed meat or seafood and/or sautéed veggies (onions, peppers...whatever you like!)

Optional topping: dairy-free sour cream