The Chipotle Slayer (Easy Vegan Burrito Bowl)
User Reviews
5
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Prep Time
12 mins
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Cook Time
8 mins
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Total Time
20 mins
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Servings
4
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Calories
861 kcal
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Course
Main Course
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Cuisine
Mexican
The Chipotle Slayer (Easy Vegan Burrito Bowl)
Description
The recipe provides two bean options: simmering canned black beans with salt, water, and minced chipotle chilies in adobo sauce to infuse smoky, spicy flavors or using pre-made vegan refried beans warmed with a bit of moisture to avoid dryness. Mexican-style rice is prepared or reheated to form the base of the bowl.
Vegan chorizo is cooked over medium heat until thoroughly heated and slightly crisped, adding a spicy, seasoned protein component. Fresh ingredients like sliced avocado, diced tomatoes, baby arugula, radishes, and jalapeños provide freshness and texture contrast while optional additions, such as habanero salsa, vegan sour cream, nacho cheese, cilantro, red onion, and lime wedges, allow customization.
This bowl is assembled by layering rice, beans, chorizo, and fresh toppings, then finished with chosen condiments for a balanced vegan dish rich in variety, flavor, and textures.
Mise en place is recommended for smooth preparation, and tasting during cooking ensures seasoning balance, especially when working with store-bought components.
Ingredients
Beans (for 4 servings)
- 15 oz. black beans drained, canned
- ¼ teaspoon salt
- 3 tablespoons water
- 4 teaspoons Chipotle chilies in Adobo sauce minced
Or
- ½ cup refried beans per serving, vegan
Other Components:
- ½ cup Mexican rice per serving, vegan
- ¼ cup diced tomato per serving
- ½ cup vegan chorizo per serving
- ½ avocado sliced (per serving)
- ½ cup arugula per serving, baby
Optional Condiments and garnishes:
- habanero salsa
- nacho cheese vegan
- vegan sour cream
- cilantro leaves
- red onion minced
- lime wedges
- radish thin slices
Instructions
- Begin by preparing the black beans if not using refried beans. In a small saucepan, combine the drained black beans, salt, water, and minced chipotle in adobo. Simmer over medium heat for about 8 minutes until the beans are heated through. Mash lightly if a smoother consistency is desired.
- Alternatively, heat the refried beans in a small saucepan over medium heat until warmed through, stirring occasionally to prevent sticking. Add water or stock as needed to make sure the refried beans aren’t dry.
- Cook the vegan Mexican rice according to the recipe, or warm it up if it is already prepared.
- Heat the vegan chorizo in a skillet over medium heat until it is thoroughly heated and beginning to crisp around the edges, about five minutes.
- While the components are cooking, prepare the fresh ingredients. Slice the avocado, jalapeños, radishes and wash and dry the baby arugula if needed.
- Begin assembling your taco bowls. Start with a base of one-half cup of vegan Mexican rice in each bowl.
- Add one-half cup of either the black beans or refried beans to the bowl alongside one-half cup of heated vegan chorizo.
- Top the bowl with slices of avocado and a handful of baby arugula. Garnish with optional items such as diced fresh tomatoes, habanero salsa, vegan nacho cheese, vegan sour cream, cilantro leaves, minced red onion, lime wedges, and thin radish slices. Serve immediately, allowing everyone to customize their bowl to their taste preferences.
Notes
- Prepare all ingredients ahead (mise en place) for efficient assembly and to keep flavors balanced.
- Taste and adjust seasoning during cooking, especially salt and acidity, to suit your preference.
- Bean component can be chosen between chipotle-spiced black beans or refried beans depending on texture preference.
- Vegan chorizo should be browned well to develop texture and flavor in the bowl.
- Fresh toppings and condiments add brightness and can be customized or omitted as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Calories | 861kcal | 43% |
| Carbohydrates | 123g | 41% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 2928mg | 122% |
| Potassium | 1975mg | 42% |
| Fiber | 45g | 180% |
| Sugar | 7g | 14% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 29mg | 32% |
| Calcium | 400mg | 40% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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