Chipotle Beef and Black Bean Bowls

Flavorful ground beef simmered with chipotle peppers and black beans, served over cilantro-lime rice with a fresh corn salsa.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.61/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• quick
• spicy

Ingredients

• 1 tablespoon olive oil
• 1.25 pound lean ground beef
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 2 tablespoon chipotle peppers in adobo sauce (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 cup white rice (uncooked)
• 4 cup water
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon fresh lime juice
• 1.5 cup frozen corn (thawed)
• 0.25 cup red onion (finely diced)
• 1 avocado (diced, for serving)

Instructions

1. Cook white rice: In a medium pot, combine 2 cups uncooked white rice with 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
3. Add yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Stir in black beans, diced tomatoes (undrained), minced chipotle peppers in adobo sauce, ground cumin, dried oregano, kosher salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, to allow flavors to meld.
5. Fluff cooked white rice with a fork and stir in 1/4 cup fresh cilantro and fresh lime juice.
6. For the corn salsa, combine thawed frozen corn, finely diced red onion, and 2 tablespoons of the fresh cilantro. Season with a pinch of salt and pepper.
7. Serve the chipotle beef and black bean mixture over the cilantro-lime rice. Top with corn salsa and diced avocado, if desired.

Notes

Adjust the amount of chipotle peppers to control the spice level. Store leftovers in separate containers for best quality.

Nutrition (per serving)

• Calories: 610
• Protein: 37.8 g
• Carbohydrates: 65.2 g
• Fat: 20.1 g
• Fiber: 12.3 g
• Sodium: 1100 mg
• Saturated Fat: 7.5 g
• Sugar: 7.9 g
• Cholesterol: 80 mg