Chicken & Black Bean Burrito Bowls with Cilantro Rice & Guacamole
Good to Make Ahead

Chicken & Black Bean Burrito Bowls

with Cilantro Rice & Guacamole

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To garnish these hearty burrito bowls, you'll make your own crispy tortilla strips by pan-frying flour tortillas until golden brown and crispy––perfectly contrasted by a cooling dollop of guacamole also served on top.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Black Bean Burrito Bowls with Cilantro Rice & Guacamole
Title
time-saving
tips & techniques
Make the cilantro rice:
1 Make the cilantro rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat. Fluff with a fork; stir in the cilantro sauce. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the glaze:
2 Prepare the ingredients & make the glaze:

While the rice cooks, wash and dry the fresh produce. Evenly stack the tortillas. Halve lengthwise; cut into 1/2-inch-wide strips. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise; thinly slice crosswise. Thoroughly wash your hands immediately after handling. Drain and rinse the beans. In a bowl, combine the chile paste and 2 tablespoons of water

Make the crispy tortilla strips:
3 Make the crispy tortilla strips:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tortilla strips in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper-towel lined plate; season with salt. Wipe out the pan. 

Cook the vegetables:
4 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally,  3 to 4 minutes, or until slightly softened. Add the sliced pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the beans and demi-glace; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the beans are heated through. Transfer to a large bowl. Wipe out the pan. 

Cook the chicken & serve your dish:
5 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as it may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat. Serve the cilantro rice topped with the cooked vegetables, cooked chicken, guacamole, and crispy tortilla strips. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed. Transfer the cilantro rice, cooked vegetables, and glazed chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the guacamole. Transfer the crispy tortilla strips to a zip-top bag; set aside. Serve as directed. Enjoy!

Tips from Home Chefs

Make the cilantro rice:
1 Make the cilantro rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat. Fluff with a fork; stir in the cilantro sauce. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients & make the glaze:

While the rice cooks, wash and dry the fresh produce. Evenly stack the tortillas. Halve lengthwise; cut into 1/2-inch-wide strips. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise; thinly slice crosswise. Thoroughly wash your hands immediately after handling. Drain and rinse the beans. In a bowl, combine the chile paste and 2 tablespoons of water

Prepare the ingredients & make the glaze:
Make the crispy tortilla strips:
3 Make the crispy tortilla strips:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tortilla strips in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until golden brown and crispy. Transfer to a paper-towel lined plate; season with salt. Wipe out the pan. 

4 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally,  3 to 4 minutes, or until slightly softened. Add the sliced pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the beans and demi-glace; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the beans are heated through. Transfer to a large bowl. Wipe out the pan. 

Cook the vegetables:
Cook the chicken & serve your dish:
5 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as it may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat. Serve the cilantro rice topped with the cooked vegetables, cooked chicken, guacamole, and crispy tortilla strips. Enjoy! 

6 Make ahead modifications:

Prepare as directed. Transfer the cilantro rice, cooked vegetables, and glazed chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the guacamole. Transfer the crispy tortilla strips to a zip-top bag; set aside. Serve as directed. Enjoy!

Make ahead modifications:
Browse Steps
1 of 6