Chipotle Black Bean Quinoa Burrito Bowls

Burrito bowls skip the tortilla and stack the fillings high, a casual riff on Mexican-inspired lunch fare. Smoky chipotle in adobo seasons black beans and quinoa, finished with lime and creamy avocado.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 18g protein
• 58g carbs
• 22g fat
• 14g fiber

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Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups low-sodium vegetable or chicken broth
• 1 (15 oz) can canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tbsp olive oil
• 1–2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce from can
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 3 tbsp lime juice
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup optional shredded Monterey Jack or cheddar

Instructions

1. 1In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes until the liquid is absorbed and quinoa is fluffy with visible spirals.
2. 2Remove from heat and let the quinoa steam, still covered, for 5 minutes. Fluff with a fork and stir in lime juice and salt. Spread on a sheet pan to cool slightly if packing cold lunches.
3. 3While quinoa cooks, heat olive oil in a large nonstick skillet over medium heat. Add the black beans, corn, minced chipotle, adobo sauce, cumin, chili powder, and salt.
4. 4Cook the bean-corn mixture 5–7 minutes, stirring often, until the corn is lightly charred in spots and everything is hot and fragrant. Squeeze in lime juice and taste for heat; add more chipotle if you like it smokier.
5. 5In a small bowl, mash the avocados with the remaining lime juice, salt, and half the cilantro until creamy but still a little chunky—this is your quick guacamole.
6. 6Dice or halve the cherry tomatoes and mix briefly with the red onion and a tiny drizzle of olive oil for a simple pico-style topping.
7. 7Assemble four bowls: start with a base of quinoa, then spoon the warm chipotle black bean–corn mixture over half of each bowl.
8. 8Add a generous scoop of guacamole, the tomato-onion mix, a dollop of Greek yogurt, remaining cilantro, and shredded cheese if using. Finish with an extra squeeze of lime.
9. 9Serve immediately while the beans are warm and the avocado is fresh. For meal prep, store components separately and assemble at lunchtime so nothing gets soggy; bowls keep 3–4 days.