Chipotle Chicken Burrito Bowls with Black Beans are a flavorful, hearty, and customizable meal inspired by Mexican and Tex-Mex cuisine. This dish features tender, smoky chipotle-seasoned chicken, protein-rich black beans, fluffy rice, fresh vegetables, and zesty toppings—all layered in a bowl for a perfectly balanced, satisfying meal.

Why I Love This Recipe

I love this recipe because it’s packed with bold flavors while still being fresh and healthy. The smoky chipotle chicken pairs beautifully with black beans, corn, and rice, while toppings like avocado and lime add brightness. It’s satisfying, easy to customize, and feels indulgent without being heavy.

Why This Is a Must-Try Dish

• Bold, smoky, and flavorful with minimal effort
• Balanced with protein, fiber, and healthy fats
• Perfect for meal prep or build-your-own bowls
• Fresh, colorful, and visually appealing
• Kid-friendly and customizable

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~500 calories per serving
• Course: Main Course
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Chipotle Chicken

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 teaspoons chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For the Black Beans

• 1 can (15 oz) black beans, drained and rinsed
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• Pinch of salt

For the Rice

• 1 cup long-grain white or brown rice, cooked
• ½ teaspoon lime zest
• Juice of ½ lime
• 1 tablespoon chopped cilantro

For the Burrito Bowl Assembly

• 1 cup corn kernels (fresh, frozen, or roasted)
• 1 cup diced bell peppers
• ½ cup diced red onion
• 1 avocado, sliced
• ¼ cup fresh cilantro, chopped
• Salsa or pico de gallo
• Lime wedges
• Optional: shredded cheese, sour cream, or hot sauce

Cooking Directions

1. Cook the chicken:
   • Mix olive oil, chipotle chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice in a bowl.
   • Coat chicken and cook in a skillet over medium heat 6–8 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Slice or dice.
2. Prepare black beans:
   • In a small saucepan, heat black beans with cumin, chili powder, and salt until warmed through.
3. Cook rice:
   • Prepare rice according to package instructions.
   • Stir in lime juice, zest, and chopped cilantro.
4. Prepare vegetables:
   • Sauté or roast bell peppers and corn, or serve raw for freshness.
5. Assemble burrito bowls:
   • Divide rice among 4 bowls.
   • Top with chipotle chicken, black beans, corn, bell peppers, red onion, and avocado.
   • Garnish with cilantro, salsa, lime wedges, and optional cheese or sour cream.

Step-by-Step Preparation Method

1. Season chicken: Ensure chipotle spice rub coats all sides.
2. Cook chicken evenly: Medium heat for tender, juicy results.
3. Warm beans: Gently heat with spices for added flavor.
4. Flavor rice: Add lime and cilantro for brightness.
5. Prep toppings: Slice avocado and chop vegetables.
6. Assemble bowls: Layer rice, beans, chicken, veggies, and toppings.
7. Garnish and serve: Add fresh cilantro, lime wedges, and optional extras.

How to Serve

• Serve warm in individual bowls
• Offer extra lime wedges and hot sauce on the side
• Pair with tortilla chips or a light salad
• Ideal for meal prep: store components separately, assemble before eating

Recipe Tips

• Use chicken thighs for juicier, more flavorful meat
• Roast vegetables for smoky depth or keep raw for crunch
• Adjust chipotle spice for desired heat
• Slice avocado just before serving to avoid browning
• Store rice and beans separately if making ahead to keep texture

Variations

• Vegetarian: Replace chicken with roasted sweet potatoes or tofu
• Spicy: Add extra chipotle powder or jalapeños
• Grain-Free: Serve over cauliflower rice or quinoa
• Cheesy: Sprinkle shredded cheddar or Mexican blend
• Tex-Mex Bowl: Add pickled jalapeños, black olives, and corn salsa

Freezing and Storage

• Refrigerator: Store cooked chicken, beans, rice, and veggies separately for up to 3–4 days
• Freezer: Chicken and beans can be frozen for up to 2 months
• Reheating: Warm chicken, beans, and rice individually; assemble bowls fresh

Special Equipment Needed

• Skillet or grill pan for chicken
• Small saucepan for beans
• Rice cooker or pot for rice
• Knife and cutting board
• Bowls for serving

Frequently Asked Questions

Q: Can I use rotisserie chicken?
Yes, shredded rotisserie chicken saves time and works perfectly.

Q: Can this be made vegan?
Yes, substitute chicken with roasted vegetables, tofu, or tempeh and skip cheese/sour cream.

Q: Can I meal prep this for the week?
Yes, store components separately in airtight containers and assemble bowls daily.

Q: Can I make this spicy?
Add extra chipotle powder, hot sauce, or fresh jalapeños.

Conclusion

Chipotle Chicken Burrito Bowls with Black Beans are a flavorful, balanced, and satisfying meal that’s perfect for busy weeknights, meal prep, or casual gatherings. With smoky, tender chicken, protein-packed black beans, zesty lime rice, and fresh vegetables, these bowls deliver bold flavors, vibrant colors, and satisfying textures in every bite. Quick, versatile, and customizable, this dish is a must-try for any lover of Tex-Mex cuisine.