Good to Make Ahead

Chicken & Black Bean Burrito Bowls

with Cilantro Rice & Guacamole

40 MIN

4 Servings

Wellness at Blue Apron

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Vegetarian

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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

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
2 Flour Tortillas
1 15.5-Ounce Can Black Beans
1 cup Sushi Rice
1 Poblano Pepper
1 Sweet Onion
⅓ cup Cilantro Sauce
1 Tbsp Ancho Chile Paste
½ cup Guacamole
2 Tbsps Chicken Demi-Glace
1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!