Chicken Chipotle Burrito Bowls
We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow
Ingredients
4 serv.- skinless chicken breast half, cubed↗1 lb
- black beans, drained and rinsed↗15 ounces
- frozen corn↗1 cup
- canned crushed tomatoes (I used diced mexican tomatoes.)↗2 cups
- finely chopped canned chipotle chiles in adobo2 teaspoons
- ground cumin↗1⁄2 teaspoon
- chopped fresh cilantro1 tablespoon
- garlic clove, minced↗1
- corn tortillas (cut or torn into bite-sized pieces)4
- hot cooked white rice2 cups
- sour cream↗
- shredded cheddar cheese or monterey jack pepper cheese↗
- fresh cilantro↗
Step-by-step instructions
- 1
Heat oven to 350.
- 2
Spray a rectangular glass baking dish with nonstick cooking spray.
- 3
Arrange chicken in an even layer in baking dish.
- 4
In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
- 5
Sprinkle with tortilla pieces then bake for 30 minutes.
- 6
To serve divide rice evenly among four serving bowls and top with chicken mixture.
- 7
Garnish with sour cream, shredded cheese and cilantro if desired.
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