Smoky Chipotle Pinto Bean Bowls
Richly spiced pinto beans simmered with fire-roasted tomatoes and chipotle, served over fluffy cilantro-lime rice with fresh avocado and crisp radishes.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Fiber
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- one-pot
- quick
- healthy
- budget-friendly
- smoky
- spicy
- fresh
Ingredients
- 2 can pinto beans (15 oz cans, rinsed and drained)
- 1 can canned fire-roasted diced tomatoes (14.5 oz can)
- 1 tablespoon olive oil
- 1 yellow onion (medium, diced)
- 3 clove garlic (minced)
- 1 tablespoon ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 2 package pre-cooked jasmine rice pouch (8.5 oz pouches)
- 2 limes (juiced)
- 0.5 cup fresh cilantro (chopped)
- 2 avocados (diced)
- 4 radishes (thinly sliced)
Instructions
- Heat olive oil in a large skillet over medium heat. Add yellow onion and cook for 4 minutes until translucent, then add garlic, ground cumin, and chipotle chili powder, stirring for 1 minute until fragrant.
- Stir in pinto beans, canned fire-roasted diced tomatoes with their juices, and 3/4 teaspoon of the salt. Bring to a gentle simmer and cook for 8 minutes, lightly mashing a portion of the beans with a wooden spoon to thicken the sauce.
- Microwave the pre-cooked jasmine rice pouches according to package instructions (about 90 seconds each). Transfer warm rice to a bowl and toss with juice of 1 lime, half of the fresh cilantro, and the remaining 1/4 teaspoon salt.
- Divide cilantro-lime rice among four serving bowls. Ladle the smoky pinto beans over the rice, then top with diced avocado, sliced radishes, remaining fresh cilantro, and a squeeze of the remaining lime juice.
Nutrition (per serving)
- Calories: 485
- Protein: 14.5 g
- Carbohydrates: 74 g
- Fat: 16.5 g
- Fiber: 16 g
- Sodium: 680 mg
- Saturated Fat: 2.2 g
- Sugar: 4.5 g