CrustyCrab
Recipes

Mexican93% lean ground turkey

Chipotle Turkey and Black Bean Burrito Bowls

Smoky chipotle turkey and black beans over cilantro-lime rice with charred corn and quick-pickled red onion.

Calories
585kcal
Protein
33g
Carbs
75g
Fat
17g
Total time
30min
Servings
4

Nutrition is per serving.

Ingredients

Quick pickled onion

  • ½ red onion, thinly sliced
  • 60 ml (¼ cup) white vinegar
  • 1 tsp sugar
  • ½ tsp kosher salt

Cilantro-lime rice

  • 195 g (1 cup) jasmine rice, rinsed
  • 400 ml (1⅔ cups) water
  • ½ tsp kosher salt
  • Juice of 1 lime
  • ½ bunch cilantro, chopped

Chipotle turkey

  • 454 g (1 lb) ground turkey, 93% lean
  • ½ red onion, diced
  • 3 garlic cloves, minced
  • 2 chipotles in adobo, minced, plus 1 tbsp adobo sauce
  • 1 tbsp tomato paste
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tsp neutral oil
  • ¾ tsp kosher salt

Charred corn

  • 250 g (1½ cups) frozen corn
  • 1 tsp neutral oil

To finish

  • 60 g (¼ cup) sour cream
  • 1 lime, cut into wedges
  • Hot sauce

Steps

  1. Pickle the onion. Stir the sliced onion with the vinegar, sugar and salt in a small bowl. Set aside, stirring now and then while you cook.
  2. Start the rice. Combine the rinsed rice, water and salt in a small pot. Bring to a boil, cover, and simmer on low for 18 minutes. Take off the heat and rest, covered, 10 minutes.
  3. Char the corn. Heat a large cast iron skillet over high with 1 tsp oil. Add the corn in one layer and leave it 2 minutes, then stir and cook 2–3 minutes more, until charred in spots. Tip into a bowl with a pinch of salt.
  4. Brown the turkey. In the same skillet over medium-high, heat 2 tsp oil. Cook the diced onion 3 minutes, then add the turkey and salt. Break it up and cook 5–6 minutes, until browned with no pink.
  5. Season and simmer. Stir in the garlic, chipotles, adobo sauce, tomato paste, cumin and oregano for 1 minute. Add the beans and 80 ml (⅓ cup) water. Simmer 3–4 minutes, until saucy but not wet.
  6. Finish the rice. Fluff the rice with the lime juice and cilantro.
  7. Build the bowls. Divide the rice, turkey and beans, and corn among 4 bowls. Top with pickled onion, 1 tbsp sour cream, a lime wedge and hot sauce.

Notes

  • Heat: 2 chipotles give a medium heat. Use 1 for mild or 3 for hot.