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Chicken-chipotle Burrito Bowls

Kelly McW
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Boneless, skinless chicken breast halves, cubed

1

Can Black Beans, drained and rinsed

1 cup

Frozen Corn

2 cups

Canned, crushed tomatoes

1

– 2 tsp Finely Chopped Canned Chipotle Chile Peppers In Adobo Sauce

1/2 tsp

Ground Cumin

1 tbsp

Chopped Fresh Cilantro

1 clove

Garlic, minced

4

Corn Tortillas, cut or torn into bite-sized pieces

2 cups

Hot Cooked White Rice

Reduced-fat Dairy Sour Cream

Reduced-fat Shredded Cheddar or Monterey Jack Cheese (optional)

Cilantro