Chicken and Bean Burrito Bowls with Chipotle Sauce
Chipotle and Black Bean Burrito Bowls with Chipotle Sauce are bowls of lettuce topped with seasoned black beans and grilled chicken, avocado, tomato, and chipotle sauce. They’re basically like a chicken burrito, but in a bowl, instead of a tortilla.
The Equipment You’ll Need
- A Salad Spinner- This is essential for drying your lettuce.
- A Grill Pan- I use this for cooking my chicken. You could also use a cast iron skillet.
The Ingredients You’ll Need for Chicken and Bean Burrito Bowls with Chipotle Sauce
- Black Beans- I prefer to use dried black beans.
- Chicken- Use boneless, skinless chicken breasts.
- Tomatoes- I used plum tomatoes.
- Avocado- I like to buy hard avocados and let them ripen on my counter.
- Chipotles in Adobo Sauce- This comes in a can and you can find it in the Hispanic section of your supermarket.
How I Made my Bowls
- First, I cooked my beans. With dried beans, it can be hard to predict how long they will take to cook. I like to season them while they cook. It make them very flavorful.
- Next, I pounded out my chicken so it would gill quickly. Then, I seasoned it and grilled it on high heat, on both sides. I cooked a few pieces at a time, placing the cooked chicken on a plate. When it was all cooked I put it on a cutting board and cut it in bite sized pieces.
- Then, I made the chipotle sauce. Be sure to taste your sauce to make sure it’s not too spicy. You can always add more mayonnaise to cut down on the spice.
- Finally, I assembled the bowls. On the bottom of the bowls, I placed the lettuce. Then, I added the tomatoes, avocado, chicken, beans, and cilantro.
I made these Chicken and Black Bean Burrito Bowls with Chipotle Sauce at the request of my teenager. And, the whole family really enjoyed these delicious burritos in bowl.
Chicken and Bean Burrito Bowls with Chipotle Sauce
Grilled chicken, black beans, avocado, and tomatoes on top of chopped romaine, dressed with a chipotle mayonnaise.
Ingredients
- 1 cup dried black beans
- 2 tsp. cumin powder
- 2 tbsp. extra virgin olive oil
- 1 sprig fresh oregano
- 1 bay leaf
- ¼ tsp. red pepper flakes
- 1¼ tsp. kosher salt
- 2 boneless, skinless chicken breasts
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. paprika
- ¼ tsp. black pepper
- 4 cups chopped Romaine lettuce
- 2 chopped plum tomatoes
- 1 sliced avocado
- 1 lime, cut in wedges
- ½ cup cilantro leaves
- ½ cup mayonnaise
- 1 tbsp. chipotle peppers in adobo
Instructions
- Rinse the beans and remove any debris. Place them in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add a half teaspoon of the cumin, the oregano, pepper flakes, bay leaf, one tablespoon of the oil, and one teaspoon of the kosher salt. Simmer for one hour or until they're tender, and then drain them.
- Meanwhile, mix together the rest of the spices. Cut the breasts in half, and then pound them with a meat pounder until they're about a quarter of an inch thick. Sprinkle both sides with the spices. Heat a grill pan on high heat, add the rest of the oil, and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken in bite sized pieces.
- For the chipotle mayonnaise, mix together the mayonnaise and chipotle in adobo.
- Divide the lettuce between four bowls, and top with the chicken, beans, tomato cilantro, and avocado. Top with the chipotle sauce and lime wedges.
Tried this recipe?Let us know how it was!
