Quick BBQ Burrito Bowls for Weeknight Dinner
These quick BBQ burrito bowls are ready in 30 minutes with smoky BBQ protein, cilantro lime rice, black beans, corn, and all the customizable toppings. Better than takeout and infinitely customizable, these bowls satisfy the whole family
Ingredients
- 1 lb chicken breast chicken thighs, ground beef, or pork shoulder
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
- ¾ cup BBQ sauce Sweet Baby Ray's, Stubb's, or homemade
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp chipotle paste optional
- 2 cups cooked jasmine rice or brown rice
- 1 cup fresh cilantro finely chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- Zest of 1 lime
- ½ tsp salt
- 1 can 15 oz black beans or pinto beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup shredded cheddar Monterey Jack, or Mexican blend cheese
- ½ cup sour cream or Greek yogurt
- 1 cup pico de gallo or diced tomatoes
- 1 avocado sliced or diced
- ¼ cup pickled jalapeños
- Fresh cilantro chopped
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season your protein with garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Cook chicken for 6-7 minutes per side until cooked through (165°F), or cook ground beef for 5-6 minutes until browned. In the last 2 minutes, add BBQ sauce, apple cider vinegar, Dijon mustard, and chipotle paste. Stir to coat and let sauce caramelize slightly.
- If you don't have pre-cooked rice, cook according to package instructions. Once cooked and slightly cooled, fluff with a fork and stir in chopped cilantro, fresh lime juice, olive oil, lime zest, and salt. Mix until well combined.
- Whisk together BBQ sauce, apple cider vinegar, Dijon mustard, chipotle paste, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Taste and adjust seasonings. Reserve some sauce for drizzling over finished bowls.
- Divide cilantro lime rice evenly among four bowls. Top with black beans, corn, and BBQ protein. Add shredded cheese, sour cream or Greek yogurt, pico de gallo, sliced avocado, pickled jalapeños, and fresh cilantro. Drizzle with extra BBQ sauce and squeeze fresh lime juice over the top. Serve immediately with lime wedges.