Spicy Mexican Burrito Bowl with Black Beans and Avocado
A hearty burrito bowl loaded with tender black beans, spicy grilled chicken, and creamy avocado, ideal for a filling road trip meal. This mexican ready in about 35 minutes pairs black beans, chicken breast, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 15 oz, drained and rinsed black beans
- 250g chicken breast
- 1 cup, cooked brown rice
- 1, sliced avocado
- 1/2 cup, diced tomato
- 1/4 cup, finely chopped red onion
- 1, seeded and diced jalapeño
- 1 tbsp olive oil
- 1, juiced lime
- 1/2 tsp salt
- 1/2 tsp cumin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken breast, season with 1/4 tsp salt and 1/4 tsp cumin. Cook for 6-8 minutes per side until browned and cooked through. Slice into strips.
- Step 2: In the same skillet, add red onion and jalapeño. Sauté for 2-3 minutes until softened. Stir in black beans, tomato, and remaining 1/4 tsp salt and 1/4 tsp cumin. Cook for 5 minutes until heated through.
- Step 3: Divide cooked brown rice into two bowls. Top with black bean mixture, sliced chicken, avocado slices, and a squeeze of lime juice. Serve immediately.
Frequently asked questions
How long does Spicy Mexican Burrito Bowl with Black Beans and Avocado take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Mexican Burrito Bowl with Black Beans and Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.
Can I substitute ingredients in Spicy Mexican Burrito Bowl with Black Beans and Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Mexican Burrito Bowl with Black Beans and Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Mexican Burrito Bowl with Black Beans and Avocado?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
