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Quick Chipotle Black Bean Bowls

A hearty, smoky, and vibrant vegetarian bowl featuring chipotle-spiced black beans served over fluffy white rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked long-grain white rice
  • 2 cans black beans, drained and rinsed 30 oz total
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 cup vegetable broth
  • 1 large ripe avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges

Equipment

  • Large skillet
  • Wooden spoon

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium heat until it shimmers.
  2. Add the diced onion to the skillet and stir until translucent and soft.
  3. Stir in the minced garlic until fragrant.
  4. Add the minced chipotle peppers, cumin, and smoked paprika, stirring until spices are aromatic.
  5. Pour in the black beans and toss until coated in the sauce.
  6. Add the vegetable broth and simmer for 5 minutes until the liquid reduces to a glaze.
  7. Mash a few beans with a wooden spoon to create a creamy texture.
  8. Portion the warm white rice into four bowls.
  9. Spoon the black bean mixture over the rice.
  10. Top with avocado slices, fresh cilantro, and a lime wedge before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes.