Tex-Mex Burrito Bowls (20 Minutes)

Okay, picture this: you just got home after a long day, and the idea of chopping a million ingredients or waiting forever for dinner sounds about as appealing as doing taxes. Enter these Tex-Mex Burrito Bowls—ready in just 20 minutes, packed with colors, bold flavors, and layers of texture that make you smile with every bite. Think juicy seasoned chicken, fluffy rice, crisp veggies, and creamy avocado all mingling together in a bowl that’s basically a fiesta in your mouth. I can’t wait for you to try this one because it’s as quick as it is satisfying—perfect for those nights when you want bright, fresh dinner without the hassle!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 packet (about 1 oz) taco seasoning or homemade (see tips)
• 1 cup white or brown rice, cooked
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 cup chopped romaine or shredded lettuce
• 1 avocado, sliced or diced
• 1/2 cup shredded cheddar or Mexican blend cheese
• Fresh cilantro, chopped (optional)
• Lime wedges, for serving

For the Sauce / Garnish:

• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt, to taste

How I Make It

Step 1:

Start by heating the olive oil in a large skillet over medium-high heat. Toss in your bite-sized chicken pieces and sprinkle the taco seasoning evenly over them. Cook the chicken, stirring occasionally, until it’s cooked through and has a lovely golden crust—this usually takes about 6-8 minutes. The aroma of those spices really gets your appetite going!

Step 2:

While the chicken cooks, mix together the sour cream, lime juice, chili powder, and a pinch of salt in a small bowl to make a quick, tangy sauce that will brighten up your bowl.

Step 3:

Once the chicken is done, remove it from the skillet and set aside. In the same pan, quickly warm up the black beans and corn for about 2-3 minutes, just until heated through. This prevents washing extra dishes and keeps all those flavors together.

Step 4:

To assemble, start with a bed of cooked rice in each bowl. Then layer on the seasoned chicken, warm beans and corn, diced bell peppers, and shredded lettuce.

Step 5:

Top each bowl with creamy slices of avocado, a sprinkle of shredded cheese, a dusting of fresh cilantro if you like, and a generous dollop of the lime-chili sauce. Don’t forget a squeeze of fresh lime juice—it really wakes up the whole dish.

Step 6:

Serve immediately and dig in! This bowl is best enjoyed while everything is fresh and vibrant.

Variations & Tips

• Swap chicken with ground beef, turkey, or even sautéed shrimp for a different protein kick.
• Use cauliflower rice for a low-carb, veggie-packed alternative.
• Add diced tomatoes or a scoop of fresh salsa for extra juiciness.
• Make it vegetarian by replacing chicken with roasted sweet potatoes and extra beans.
• If you like spice, toss in some sliced jalapeños or a dash of hot sauce.
• For a smokier note, try adding a pinch of smoked paprika to the seasoning blend.

How I Like to Serve It

This bowl feels like a weekend fiesta any time of year but is especially great for quick summer dinners when you want fresh flavors without turning on the oven for too long. Pair it with a cold cerveza or a bright, citrusy mocktail. It’s also perfect for meal prep—just keep the avocado separate until serving to avoid browning.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently to keep the chicken tender.
• Avocado can brown quickly—add it fresh to each bowl right before eating for best color and flavor.

Closing: This Tex-Mex Burrito Bowl is a quick and vibrant meal that never fails to brighten any weeknight dinner with its fresh, bold flavors and easy prep.