Chicken Chipotle Burrito Bowls

By Linajjac on April 18, 2009

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Ingredients

    1. 453.59 g skinless chicken breast half, cubed
    2. 425.24 g black beans, drained and rinsed
    3. 236.59 ml frozen corn
    4. 473.18 ml canned crushed tomatoes ( I used diced mexican tomatoes.)
    5. 9.85 ml finely chopped canned chipotle chiles in adobo
    6. 2.46 ml ground cumin
    7. 14.79 ml chopped fresh cilantro
    8. 1 garlic clove, minced
    9. 4 corn tortillas ( cut or torn into bite-sized pieces)
    10. 473.18 ml hot cooked white rice
    11. sour cream
    12. shredded cheddar cheese or monterey jack pepper cheese
    13. fresh cilantro

Directions

  1. Heat oven to 350.
  2. Spray a rectangular glass baking dish with nonstick cooking spray.
  3. Arrange chicken in an even layer in baking dish.
  4. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
  5. Sprinkle with tortilla pieces then bake for 30 minutes.
  6. To serve divide rice evenly among four serving bowls and top with chicken mixture.
  7. Garnish with sour cream, shredded cheese and cilantro if desired.
 
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