Chipotle Burrito Bowls

Every time I whip up a batch of Chipotle Burrito Bowls, I’m transported back to those busy weeknights when a satisfying and flavorful meal was just what I needed. The aroma of simmering spices fills my kitchen, bringing a sense of warmth and comfort. This recipe is my go-to for busy days when I crave something hearty yet easy to prepare. Using the Instant Pot not only cuts down on cooking time but also enhances the flavors of the black beans and brown rice. As the ingredients meld together, I can almost taste the vibrant Mexican flavors bursting from each bite. I love to gather with my family around the dinner table, each of us customizing our burrito bowls with our favorite toppings, from fresh cilantro to zesty lime juice.

Essential Ingredients for Chipotle Burrito Bowls

The ingredients for Chipotle Burrito Bowls are thoughtfully chosen to enhance flavor and nutrition. Each component plays a role in creating a flavorful and satisfying dish. The black beans offer a hearty base, while the brown rice adds fiber and texture.

• Dried black beans: 1 cup of dried black beans (not soaked) creates a rich, creamy base that is both protein-packed and hearty.
• Water: 2 and 1/2 cups of water are essential to cook the beans and ensure they reach the perfect tenderness.
• Whole chipotle pepper: One whole chipotle pepper from a can in adobo sauce adds a smoky kick that elevates the entire dish.
• Ground cumin: One teaspoon of ground cumin contributes warm, earthy notes that complement the other flavors.
• Dried oregano: Half a teaspoon of dried oregano provides a hint of freshness and depth.
• Brown rice: One cup of brown rice makes the dish more filling and wholesome.
• Sea salt: Essential for seasoning, adjusting according to taste.
• Fresh lime slices & cilantro: Used for serving, they add brightness and freshness to the dish.

Putting Together Chipotle Burrito Bowls

Making Chipotle Burrito Bowls is a process that’s as delightful as the end result. Let’s dive into the steps of preparing this delicious meal. Follow along as I guide you through each part of the cooking process.

1. Begin by adding the dried black beans, 2 and 1/2 cups of water, the whole chipotle pepper, ground cumin, and dried oregano to the bottom of your Instant Pot. Stir everything together so that the flavors intermingle nicely.
2. Next, in an oven-safe bowl about 7 inches in diameter, combine the brown rice, 1/4 teaspoon of sea salt, and 1 and 1/4 cups of water. This bowl will be placed on a trivet above the beans to steam the rice perfectly.
3. Carefully place a 2.5-inch trivet into the beans at the bottom of the pot, making sure the bowl of rice fits securely on top. It’s important to ensure it’s stable for even cooking.
4. Now, secure the lid of your Instant Pot and adjust the steam release valve to SEALING. Press the MANUAL or PRESSURE COOK button on your machine. Set the timer to cook at high pressure for 30 minutes. Don’t worry if it takes about 10 to 15 minutes to come to pressure before cooking starts.
5. When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. You’ll see the Instant Pot display read LO:10 when it’s done. After this time, switch the steam release valve to VENTING to release any remaining pressure. Once the floating valve drops, it’s safe to open the lid.
6. Use oven mitts to carefully remove the bowl of cooked brown rice and the trivet from the pot. This step requires a little caution as everything will be hot.
7. Now, use a spoon to fish out the whole chipotle pepper from the beans. You don’t want to bite into that later! Stir the beans and check for tenderness by pressing one against the side of the pot with a fork. If it mashes easily, you’re ready to season.
8. Season the beans with 1/2 teaspoon of sea salt. If they’re not tender yet, you can simply snap the lid back on and cook for an additional 5 minutes—just remember not to add salt until they’re fully done.
9. Since the beans will likely be sitting in a bit of liquid, you can use the SAUTE function if you prefer them less watery. I’ve found that they become less watery as they sit, so serving with a slotted spoon often works just fine.
10. To serve, plate the cooked rice and black beans, and let everyone add their favorite burrito bowl toppings such as shredded lettuce, salsa, guacamole, a squeeze of lime juice, and some fresh cilantro. For leftovers, I recommend storing the components separately to keep them visually appealing, although you can store them together for a quick lunch later. Leftovers can be kept in the fridge for up to a week.

Pro Tips and Tweaks

When preparing Chipotle Burrito Bowls, there are a few tips to keep in mind. These will help ensure your dish turns out perfectly every time.

• Storage: Store leftover beans and rice in airtight containers. They can last up to a week in the fridge.
• Freezing: This dish freezes well. Portion it out in freezer-safe containers, and it will last up to three months.
• Pairing: Serve with tortilla chips and your favorite salsa for a crunchy side dish.
• Spice it up: If you like a kick, add chopped jalapeños or extra chipotle pepper to the beans.
• Vegetarian options: You can easily make this vegan by omitting any non-vegan toppings.
• Serving: Make it a fun family meal by allowing everyone to build their own burrito bowl!

What to Pair With Chipotle Burrito Bowls

Pairing your Chipotle Burrito Bowls with the right sides can transform your meal into something spectacular. Here are some delightful ideas:

• Fresh Salad: A light salad with avocado and lime dressing complements the richness of the burrito bowls beautifully.
• Grilled Corn: Sweet corn on the cob, grilled to perfection, adds a nice crunch and sweetness.
• Sautéed Vegetables: Bell peppers and onions sautéed in olive oil make a colorful and nutritious side.
• Guacamole: Creamy guacamole is a must-have topping for your burrito bowls, elevating the flavor.
• Scoops of Sour Cream: For those who enjoy it, a dollop of sour cream adds creaminess and balances the spice.
• Chips and Salsa: Serve with tortilla chips and fresh salsa for a fun appetizer or side.
• Occasions: These burrito bowls are perfect for casual family dinners, weekend gatherings, or meal prep for the week ahead.

FAQ

Conclusion

The Chipotle Burrito Bowls stand out with their rich flavors and wholesome ingredients, making them a satisfying choice for any meal. I encourage you to try making these bowls tonight and customize them to fit your taste. You’ll find that they not only bring comfort to your table but also spark joy during mealtime.

Chipotle Burrito Bowls

The ultimate comfort food that brings together rich flavors and wholesome ingredients. These Chipotle Burrito Bowls are perfect for a quick and easy weeknight dinner. Enjoy them topped with fresh veggies and zesty lime!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Dried black beans not soaked
• 2.5 cups Water
• 1 whole Chipotle pepper from a can in adobo sauce
• 1 teaspoon Ground cumin
• 0.5 teaspoon Dried oregano
• 1 cup Brown rice
• 1 teaspoon Sea salt
• 1.25 cups Water
• Lime slices for serving
• Fresh cilantro for serving

Equipment

• Oven
• Chef's Knife
• Instant Pot
• Wooden Spoon

Method

 

1. In the bottom of the Instant Pot, add the dry beans, water, whole chipotle pepper, cumin, and oregano.
2. In an oven-safe bowl that is roughly 7-inches in diameter, add the brown rice, 1/4 teaspoon of salt, and 1 and 1/4 cups of water. Place a 2.5-inch trivet into the beans at the bottom of the pot, so you can place the bowl of rice on top of that.
3. Secure the lid to your Instant Pot and move the steam release valve to SEALING. Press the MANUAL or PRESSURE COOK button on your machine, then cook at high pressure for 30 minutes. It will take about 10 to 15 minutes for the Instant Pot to come to pressure before the cook cycle begins.
4. Once the cook cycle is complete, let the pressure naturally release for 10 minutes. The Instant Pot screen will read LO:10 when 10 minutes has passed. Move the steam release valve to VENTING to release any remaining steam pressure. When the floating valve in the lid drops, it's safe to open the lid.
5. Use oven mitts to remove the bowl of cooked brown rice, and the trivet from the beans. Use a spoon to remove the whole chipotle pepper (so you don't bite into that later), then stir the beans and test them to make sure they are tender by pressing one against the side of the pot with a fork.
6. When they mash easily, you may season them with 1/2 teaspoon of salt. (If they are not tender, you can always return the lid and cook for 5 more minutes, but don't add salt until they are done.)
7. The beans will be sitting in a little bit of liquid, so you can use the SAUTE function if you'd like to get rid of that quickly. I've found that they become less watery the longer they sit in the pot, so I don't always use the saute function and simply serve them using a slotted spoon instead.
8. Serve the cooked rice and black beans with your favorite burrito bowl toppings, like shredded lettuce, salsa, guacamole, a squeeze of lime juice, and some fresh cilantro. I like to store the leftovers separately to keep them more visually appealing, but you can store them together for an easy-to-grab lunch later.

Notes

• Tip 1: Store leftover beans and rice in airtight containers. They can last up to a week in the fridge.
• Tip 2: This dish freezes well. Portion it out in freezer-safe containers, and it will last up to three months.
• Tip 3: Serve with tortilla chips and your favorite salsa for a crunchy side dish.
• Tip 4: If you like a kick, add chopped jalapeños or extra chipotle pepper to the beans.
• Tip 5: Make it a fun family meal by allowing everyone to build their own burrito bowl!

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.