What is a Burrito Bowl?

A burrito bowl is the contents of a burrito without the tortilla. Pretty straightforward, right? And just as there are endless combinations of ingredients for a burrito, you can make a burrito bowl with just as many things.

Why you'll love this Beef Burrito Bowl Recipe

The downside to burrito bowls (and a lot of Mexican food) is that they usually have a lot of components and toppings. You could go nuts with these and spend all day on this if you wanted to. That's not today, my friend.

This particular burrito bowl is hearty and delicious and doesn't take forever to prep! I wanted to give you the biggest bang for your buck -- the best flavor with the least amount of effort. I'm all about lazy, tasty food that's good for you.

Beef Burrito Bowl

One of my favorite burrito bowl combination is ground beef and black beans. I always have a stash of ground beef in my freezer and black beans in the pantry!

A secret to this recipe is making sure every component is packed with flavor, but in an easy way.

I used my Homemade Taco Seasoning for the ground beef and threw a little (along with some pico de gallo) into the beans when I warmed them up.

Squeezing a little lime juice and adding some fresh cilantro to the steamed rice adds flavor as well.

And I relied on pre-made pico de gallo and guacamole instead of making my own.

Ground Beef Burrito Bowl Ingredients

• Ground Beef: We use grass-fed beef from our beef share, but you can use whatever ground beef you prefer. Grass-fed is usually really lean, so if yours isn't extra lean, you might have to strain off some fat.
• Taco Seasoning: My Homemade Taco Seasoning is my go-to for stuff like this, but to change it up you could also use my Smoky Chipotle Taco Seasoning or my Chorizo Seasoning.
• Black Beans: Canned is fine for this.
• Pico de Gallo or Salsa
• Rice: I use jasmine rice because it's what I buy. More on this below.
• Limes: Optional, but it gives your rice a little extra flavor
• Fresh Cilantro: Also optional. For the same reason
• Extra toppings: Crumbly cheese, guacamole or avocados, hot sauce, tortilla chips

Best rice for burrito bowls

Like I mentioned above, I use jasmine or basmati because that's the kind we use for most things. You can use regular long-grain white rice, brown rice, or even a brown/wild rice mix.

If you use anything other than white rice, factor in the extra cooking time since brown and wild rice takes about 45 minutes to cook. Those types of rice also have a stronger flavor which will affect your bowl.

How to make a Burrito Bowl with Ground Beef

• Start cooking your rice.
• Brown the ground beef and add the seasoning toward the end.
• Combine the drained black beans, seasoning, and pico de gallo with a little water and cook them for a few minutes.
• While everything is cooking, prep and gather your other ingredients -- chop some cilantro, cut your limes in half, and gather your toppings.
• Assemble your bowls by adding some rice, meat, and beans to each bowl and top with desired toppings.

How to make a Burrito Bowl ahead

You can totally make these ahead of time or use this as a meal prep for the week! Here are a few tips for you:

• Cook the meat, rice, and beans as directed. When they've cooled, store them separately, covered, in the fridge for up to 5 days.
• Reheat the meat by transferring it to a large skillet and warming it over medium-high heat.
• Transfer the beans to a saucepan and heat them over medium heat until steamy.
• You can reheat the rice by adding a couple tablespoonfuls of water to the container of rice and cooking it in the microwave for 3-4 minutes. OR try putting the cold rice in a large fine-mesh colander and pouring boiling water over it from a tea kettle. (This works fabulously, by the way.)
• If you plan on reheating the rice with boiling water, don't add the lime and cilantro until after you warm it up.
• Gather your toppings and assemble bowls!

Burrito Bowl Recipe Variations

Change up the meat: Swap out the ground beef for ground turkey/chicken/pork, or sliced grilled chicken or steak.

Make it meatless: Ditch the meat completely and double the beans!

Low-carb options: Instead of rice, build your burrito bowls on a bed of cauliflower rice -- I love this Roasted Cauliflower Rice and you can make it with frozen riced cauliflower. You could also use roasted low carb vegetables like broccoli and cauliflower. Or turn it into a taco salad with a bed of salad greens.

Paleo/Whole30 adaptation: Omit the beans and dairy and swap the rice out for a grain-free base. You could use a mexi-ranch (with a mayo/almond milk base) to add a creamy component. To ensure that it's Whole30 compliant, check the ingredients on your taco seasoning to make sure it's grain free or make your own.

Burrito Bowl Tips

• If you plan on using rice, start making the rice at the beginning so it's ready when the rest of your components are.
• Let the ground beef cook until crispy edges form -- that's extra flavor right there!
• Use any type of salsa you like if you don't want to get pico de gallo. Regular jarred salsa or salsa verde works well here, too (for the bowls and the beans).

How to serve a Ground Beef Burrito Bowl

Grab some bowls, put in some rice as a base and add ground beef, black beans and any toppings you like!

This doesn't need a side dish as it stands well on its own.

Beef Burrito Bowl topping suggestions

Here are some ideas for burrito bowl toppings:

• Guacamole or sliced avocado
• Salsa or pico de gallo
• Lime wedges
• Mexican cotija cheese or shredded Monterey Jack (or pepper Jack) cheese
• Tortilla chips
• Sour cream
• Hot sauce
• Fresh chopped cilantro

Burrito Bowl Storage

Burrito bowls are great for meal prep! To assemble them, put the rice, meat, and beans in a food prep container (like these meal prep containers on Amazon).

If you can, try to store the toppings separately so you don't end up microwaving them. (Or if that doesn't bother you, go ahead and put them on top!)

Store, refrigerated, for up to a week. The avocados/guac will get gross after a day, so maybe add that right when you're ready to eat.

Leveled Up Burrito Bowls

If you're wanting to make these extra special for some reason (feeding a crowd?), you can try a bougie version of some of the components with these recipes below:

Instant Pot Cilantro Lime Rice

Instant Pot Mexican Black Beans

Southwestern Coleslaw (a fabulous option in place of rice to make these low-carb)

The Best Homemade Guacamole

The Best Homemade Pico de Gallo

More like this Burrito Bowl Recipe:

Ground Turkey Bowls with Rice - These ones can be spicy (or not) and feature coconut rice as the base!

Mediterranean Bowl Recipe - Another one with ground turkey and a blast of Mediterranean flavor!

Spicy Shrimp Roll Bowls - Take my shrimp maki roll recipe and turn it into a bowl.

California Roll Sushi Bowl - Another take on a sushi roll turned into a roll

Ahi Tuna Poke - Similar to sushi bowls with raw tuna and spicy mayo.

Egg Roll in a Bowl Recipe - One of our all-time favorite family recipes

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Burrito Bowl Recipe

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Burrito bowls are a family favorite around here! My goal with this recipe was to give you the best tasting burrito bowl with the least amount of effort. I paired this recipe down to the basics, using a few ingredients in a smart way, to get these tasty burrito bowls on the table in about 45 minutes!

Print

Ingredients

• 2 cups white rice
• 2 teaspoons sea salt
• 2 pounds lean ground beef
• 3 Tablespoons + 1 teaspoon taco seasoning, divided
• 2 15-oz cans black beans, drained
• ⅔ cup salsa or pico de gallo
• 2 limes
• ⅓ cup fresh chopped cilantro
• Desired toppings: additional pico de gallo/salsa, guacamole, sour cream, cotija cheese, hot sauce, tortilla chips

Instructions

1. Start cooking your rice if you haven't already by adding the rice, salt, and 4 cups of water in a medium sauce pan. Bring to a boil, then reduce heat to medium-low, cover, and let it simmer for 15 minutes. Remove the pan from the heat and let it sit, covered, for another 10 minutes or so. (You can use a rice cooker for this if you have one.)
2. Meanwhile, add the ground beef to a large skillet heated to medium-high. If your ground beef is especially lean, you can add a little oil to keep it from sticking initially. Cook the meat until it is no longer pink and also has crispy, caramelized bits -- 15-20 minutes. Stir in 3 tablespoons taco seasoning and cook for another 5 minutes or so. Remove from the heat and keep warm.
3. While the meat is cooking, add the drained beans to a smaller saucepan along with ⅔ cup pico de gallo, 1 teaspoon taco seasoning, and ⅔ cup of water. Simmer over medium heat until a semi-thick sauce has developed and no longer looks clear. Set aside and keep warm.
4. When your rice is finished, fluff it with a fork. Squeeze ½ a lime's juice into the rice along with the ⅓ cup chopped cilantro. Stir it well.
5. Gather your toppings. When the rice, meat, and beans are finished, assemble bowls by putting spoonfuls of rice, meat, and beans into each bowl and adding desired toppings.

Notes

1. If you use my Homemade Taco Seasoning, you'll notice that's it's more concentrated than store-bought because it has less thickeners. I took this into consideration in the recipe, so if you are using store bought taco seasoning, you may want to add more seasoning.
2. If you'd like your taco meat a little saucier, add ⅔ cup water when you add the taco seasoning and cook it for a few minutes longer to create a light sauce around the meat.

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Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 440Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 102mgSodium 1324mgCarbohydrates 34gFiber 9gSugar 2gProtein 41g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Burrito Bowl with Ground Beef appeared first on Perry's Plate.

This Turkey Pumpkin Chili is perfect for fall

If you're like me, you have your tried-and-true standbys for cozy fall nights -- favorite chili recipe and a few favorite soups, maybe? Do you ever feel like you're in a rut and want to branch out, but are unsure what to try? This is the perfect chili for you.

I've tried pumpkin chili recipes in the past that have tasted a little too pumpkin-y and pie-like. (My guess is too many baking spices?) I've remedied that and the spices in this soup are spot-on.

Fun fact: This soup is a knock off recipe of the Pumpkin Chorizo Soup at Cafe Zupas -- our favorite soup/salad/sandwich chain here in the western US. They feature it every fall in the restaurant and now you can make it anytime you like!

Why we love this Pumpkin Turkey Chili 

When you try this fun twist on a turkey chili, you'll be adding it to your yearly fall rotation! Most of the ingredients can be stashed in your pantry or freezer for soup. It's rich and hearty, and the pumpkin puree adds some creaminess and body.

This turkey chili has all the fall vibes and lands somewhere between a chili and a taco soup. Down below I've included suggestions for ingredient swaps, step-by-step instructions, and tips for storing and freezing! (Yep, it freezes, too!)

Turkey Pumpkin Chili Recipe ingredients

• Onion
• Garlic
• Turkey Chorizo - Make sure you aren't using Spanish chorizo which is firm like a pre-cooked sausage and not loose and crumbly like Mexican chorizo.
• Rotel tomatoes - I love these! If you haven't used them, they're canned diced tomatoes with green chiles added.
• Black beans
• Pumpkin puree - Make sure this is plain, unsweetened pumpkin puree and not pumpkin pie filling.
• Frozen corn
• Chicken broth
• Spices (cumin, smoked paprika). If you'd like to add a little heat, throw in a ¼ teaspoon cayenne pepper.
• Heavy cream
• Garnishes (optional) - Avocado, cilantro, green onions, sour cream, shredded cheese, tortilla chips.

Pumpkin Turkey Chili Recipe substitutions

• Chorizo - You can use whatever type of Mexican style chorizo you prefer. I like turkey chorizo because it's less greasy than pork chorizo. If you'd like to use turkey chorizo, but can't find any, use 1 pound of ground turkey and add 3 Tablespoons of my chorizo seasoning recipe.
• Rotel tomatoes - If you can't find them just use a couple cans of regular diced green tomatoes and a 4-ounce can of diced green chiles. Rotel tomatoes come in a smaller sized can than regular diced tomatoes, but the extra tomatoes won't affect the soup much if you need to use regular ones.
• Black beans - If you're avoiding beans, swap it out for more chorizo or extra vegetables (corn or zucchini would work well.)
• Frozen corn - Use drained canned corn if that's what you have. If you are avoiding corn, use some diced zucchini or another small, quick-cooking vegetable.
• Heavy cream - If you'd like to make this soup dairy free, use coconut cream. There are enough bold flavors in this soup to mask any coconut flavor.

How to make Turkey Pumpkin Chili

1. Cook the chorizo in a large soup pot over high heat until it begins to brown a little. Add the onion and garlic and cook for a few more minutes.
2. Add the tomatoes, beans, pumpkin, corn, broth and spices.
3. Bring to a boil, then simmer for about 20-30 minutes until the vegetables are cooked through and flavors have gotten all cozy together.
4. Stir in the cream and cook for a few more minutes.
5. Serve with garnishes.

Serving Pumpkin Chorizo Chili

I'm a garnish girl. I love sprinkling extra things on soup or whatever I'm eating. Garnishing this soup is completely optional since it's great on its own!

You can use anything you'd put in a taco soup. I loved it with chopped avocado, some green onions, and a sprinkling of cilantro. You could also add sour cream, shredded cheese, and crushed tortilla chips. 

Pumpkin Chili Turkey storage

Store it chilled

Once the soup has cooled down to room temperature, transfer it to a lidded container and store chilled for up to a week.

Freeze it

This soup freezes well, too! Let the soup cool to room temperature, then transfer it to some freezer safe containers. I love these Deli Containers on Amazon. I've been using them for years to store soup, broth and miscellaneous leftovers in the freezer and fridge.

More Latin Style Soups on Perry's Plate

If you like this recipe, try another one of the Latin style soups on my site! (They're always a hit around here.)

Butternut Squash and Sweet Potato Soup - This is a creamy blended soup with southwest spices and a fun roasted corn & bacon garnish. (I told you... I'm a garnish girl.)

Butternut Squash Chipotle Soup - Another blended butternut squash soup with a hit of chipotle and lime!

Tomatillo Soup - Made in the Instant Pot with tender shredded chicken and vegetables throughout.

Southwest Chicken Soup - Also made in an Instant Pot (or not!) -- my favorite chicken soup recipe with a creamy southwest twist.

Green Chile Soup - A SUPER quick & easy soup made with blended black beans and green chiles!

Paleo Chili - A chili that satisfies everyone! It's paleo, vegetarian, AND Whole30 friendly!

Pumpkin Turkey Chili Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This turkey pumpkin chili recipe is the bomb -- landing somewhere between a chili and a taco soup. It's not too pumpkin-y and has a rich, cozy feel, yet hits lighter with turkey chorizo! Bonus: it's SUPER easy to make -- I'll show you how!

Print

Ingredients

• 2 Tablespoons avocado oil
• 1 medium onion, diced
• 1 pound bulk turkey chorizo (see note)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 3 cloves garlic, minced
• 1 15oz can diced tomatoes
• 1 can Rotel tomatoes (see note)
• 1 15oz can black beans, drained
• 1 15oz can pumpkin puree
• 1 cup frozen corn
• 1 quart chicken broth
• ½ cup heavy cream or coconut cream

Instructions

1. Heat the avocado oil in a large soup pot over high heat. Add onion and turkey chorizo, breaking the chorizo up into small bits as it cooks. Cook for about 15 minutes until the chorizo has started to brown a little and the onions have softened.
2. Add the cumin, smoked paprika, and cayenne (if using) as well as the minced garlic and let it cook for about a minute while you open the cans for the other ingredients. Add all the tomatoes (undrained), black beans, pumpkin puree, frozen corn, and 3 cups of chicken broth.
3. Bring the chili to a boil, then turn the heat to medium low and simmer for about 20 minutes, uncovered.
4. Stir in the heavy cream. Use the remaining chicken broth to adjust the texture of the chili, if you like.
5. Serve immediately and garnish with whatever you'd like! I loved topping my chili with sliced avocado, fresh cilantro, some corn chips, and a squeeze of lime juice.

Notes

1. If you can't find turkey chorizo, either use regular pork chorizo (might be a little greasier) or use a pound of ground turkey and 3 Tablespoons of my chorizo seasoning recipe. You'll add the meat and the seasonings at the same time in step 1.
2. Rotel tomatoes are simply canned tomatoes with green chiles added. If you can't find these, substitute another 15oz can of diced tomatoes with a 4oz can of diced green chiles.

Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 327Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 840mgCarbohydrates 24gFiber 7gSugar 7gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pumpkin Chorizo Chili appeared first on Perry's Plate.

I wanted to create a vegetarian taco that was full of flavor and didn't leave you missing the meat.

I was partly inspired by an elote pizza we ate in Sedona last spring that had a garlic butter sauce, grilled corn, red onion, fresh cilantro, cotija cheese, mozzarella, and a spicy chipotle mayo.

*Swoon* One of the best pizzas I've ever eaten. Truly.

Black Bean Taco Filling

I added some black beans for protein and some diced zucchini because.... I had some I needed to use. And it filled my need to have some kind of vegetable in these.

(Unpopular opinion, but I don't think corn counts as a vegetable. I said what I said.)

I sautéed the filling in garlic butter and some simple spices and added some crumbled cotija cheese.

I could eat a bowl of this filling alone. Seriously.

Making Crispy Black Bean Tacos in the oven

I used street taco corn tortillas -- those itty bitty cute ones.

Just lay them on a sheet pan, add some black bean and corn filling with some shredded cheese (I used pepper jack.)

Since corn tortillas tend to split when they're folded, put these under the broiler for 1-2 minutes until they're soft enough to fold and the cheese has melted enough to act as "glue" to hold them closed.

Then put them back under the oven broiler for 4-5 minutes until they're bubbly and toasty brown.

Look at that caramelization. Caramelized corn and cheese is one of the best things in life, don't you think?

I loved these cute little crispy tacos topped with a sprinkle of fresh red onion and cilantro and a drizzle of creamy chipotle sauce.

Since I know you're going to ask... here's how to adapt these to different diets, if that's what you need.

Adaptations for Crispy Black Bean Tacos

To make these gluten-free: Use corn tortillas

To make these grain-free: Use almond flour or another kind of paleo tortilla. If you're avoiding corn, just replace it with zucchini.

To make these dairy-free: Use all mayo in the chipotle sauce and either omit the cheese completely or use a dairy-free alternative.

More Easy Taco Recipes on Perry's Plate

If you like these easy vegetarian tacos, try one of these other taco recipes on my site!

10-Minute Smoked Salmon Tacos

Grilled Shrimp Tacos with Pineapple Avocado Salsa

Tropical Fish Tacos with Pineapple Salsa

Easy Crispy Chicken Tacos -- Two Ways

The Best Instant Pot Shredded Chicken for Tacos

Copycat Chipotle Barbacoa Shredded Beef

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crispy Black Bean Tacos with Corn & Zucchini

Yield: About 24 street tacos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

It's easy make a big batch of these little vegetarian black bean tacos in the oven for a party appetizer or quick weeknight dinner! They're packed with flavor and drizzled with creamy chipotle sauce for little elote flavor.

Print

Ingredients

• 3 Tablespoons butter
• 3 garlic cloves, grated
• 1-2 small to medium zucchini, diced
• 1 ½ cups frozen or fresh corn kernels
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 can of black beans, drained
• ⅓ cup crumbled Mexican cotija cheese or feta
• 24 small tortillas, street taco sized
• 2 cups shredded Monterey Jack or pepper jack cheese
• Diced red onion & chopped fresh cilantro, for garnish

For the Chipotle Mayo:

Toggle ingredient group

• ¼ cup avocado oil mayonnaise
• ¼ cup sour cream
• 1 Tablespoon chopped chipotles in adobo sauce
• Squeeze of lime juice
• Generous pinch of sea salt

Instructions

1. Melt the butter in a very large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes. Add the zucchini, corn, cumin, & salt. Cook until the zucchini and corn are soft and get some golden brown spots, 15-20 min.
2. Meanwhile, stir together the ingredients for the chipotle mayo in a small bowl and set aside. Chop the red onion and cilantro, too, if you're using them.
3. Add the black beans and cotija to the skillet, and cook for another couple of minutes until the beans are heated through and the cheese is melted. Remove from the heat and set aside.
4. Preheat the oven broiler to high heat.
5. Lay as many tortilas you can on a large rimmed baking sheet. If you can't fit them all and want to bake them all at once, use two pans and rotate them during baking.
6. Put 2-3 spoonfuls of the black bean filling on one half of each tortilla and top with a little cheese.
7. Place the tacos under the broiler for 1-2 minutes until the tortillas soften and the cheese begins to melt. Remove the pan from the oven and close the tortillas with a pair of tongs, pressing the tacos together so the cheese "glues" them shut.
8. Return the tacos to the oven and broil for another 4-5 minutes until the tacos have golden brown spots and the cheese is toasty.
9. Sprinkle the red onion and cilantro over the tacos and drizzle some chipotle mayo over them. Or use the chipotle mayo for dipping.

Notes

To make these gluten-free: Use corn tortillas

To make these grain-free: Use almond flour or another kind of paleo tortilla. If you're avoiding corn, just replace it with zucchini.

To make these dairy-free: Use all mayo in the chipotle sauce and either omit the cheese completely or use a dairy-free alternative.

The post Crispy Black Bean Tacos with Corn & Zucchini appeared first on Perry's Plate.

The magic starts with a riff on traditional Latin flavors but gets upgraded with the Instant Pot—yielding beans so tender they practically melt in your mouth, yet still hold their shape. They're high in fiber, protein-rich, naturally gluten-free, and perfectly suited for burrito bowls, tacos, or just scooping straight off the spoon.

They also freeze well. My future self is always glad when I take advantage of this. Top with avocado, cilantro, or a sprinkle of cotija—or let them flavor your next meal however you like.

Black Bean Instant Pot Ingredients

• Dried black beans
• Coconut or avocado oil
• Onion
• Bell pepper
• Jalapeno pepper
• Garlic
• Tomato sauce
• Chicken or vegetable broth
• Chili powder
• Sea salt
• Ground cumin
• Dried oregano
• Smoked paprika
• Black pepper
• Orange - juice and zest
• Chipotle pepper
• Cilantro
• Lime juice

How to Cook Black Beans in Instant Pot

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Instant Pot Black Bean Recipe Substitutions

Do I have to put a jalapeno in there?

Well, no.

But every little bit of flavor helps the overall recipe taste great.

If you're worried about spiciness, just remove the seeds and most of the inner, white membranes. The chipotle pepper will add more spiciness than a seeded jalapeno, though.

I love this particular blend of spices -- smoked paprika, chili powder, cumin, and oregano. Mmmm. All simple ingredients and all good things. You could add a couple of bay leaves, too, if you want.

The bell peppers and onions give these cooked beans a little more oomph, but the real star of this is the orange zest and chipotle pepper.

It's easy to throw these together, too! Watch and see!

Is there a substitute for chipotle peppers in adobo sauce?

If you're worried about the heat level, the chipotle pepper IS spicy, but one pepper in a pot of beans won't make it intolerable. My kids still ate them. 

You can use a teaspoon or two of the adobo sauce from the can if you want.

Or you can add ¼-1/2 teaspoon dried chipotle powder.

If you don't want to use ANY chipotle whatsoever (WHHHYYY) then just add an extra teaspoon of smoked paprika for extra smokiness.

Can I use a different kind of bean?

Sure! I've used pinto beans in a similar recipe. You'll just need to increase the cooking time and liquid a little (see below).

Can you double Instant Pot black beans?

Yes! I've doubled this recipe many times. It works beautifully and it'll feed a crowd easily.

Can I use a slow cooker instead?

Yes! Just add an extra 2 cups of water and cook it on high for 3-4 hours or low for 6-7 hours. 

Can I make refried black beans out of these?

Sure! Just mash them with a potato masher when they're finished pressure cooking. If you want thicker textured refried beans, don't mash them completely. Stir them well and add a little more lime juice if you think it needs it.

You can take it step further and make black bean soup by pureeing the whole thing and adding a 1-2 cups water or more chicken broth to thin if out, if needed.

Adding a handful of fresh cilantro to these tender beans at the end gives it an extra boost of flavor, so don't forget!

How to serve Instant Pot Mexican Black Beans

These are totally delicious with my Shredded Chipotle Beef tacos and Instant Pot Cilantro-Lime Rice.

Also great with my Chile-Lime Fish Taco Bowls. All that citrus plays REALLY nicely together!

Sometimes I make these beans and some rice and roast some sweet potatoes with my Sweet Potato Fry Seasoning and let the kids make burrito bowls with toppings, sour cream, and a handful of tortilla chips. It's our favorite way to eat thee Mexican black beans.

Another Instant Pot would be handy, right? And a stash of these beans in the freezer?

Storing Instant Pot Mexican Black Beans

Can you freeze black beans?

100% yes. 

If you make a big batch, put the leftovers in a freezer-safe airtight container (I love these BPA-free Reditainer deli containers from Amazon).

If I double this recipe and we eat some for dinner I usually end up with 3 full quart containers to freeze. It's AMAZING being able to pull these out of the fridge on Mexican nights.

Do you have any favorite black bean recipes? Leave me a comment, I'd love to hear!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Black Bean Instant Pot Recipe FAQs

Instant Pot Black Bean Recipe

Yield: Serves 10-12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 7 hours

Chipotle and orange give these smoky black beans a unique flavor that pairs well with any Latin style dish!

Print

Ingredients

• 1 pound dried black beans
• 2 Tablespoons coconut or avocado oil
• 1 large onion, diced small
• 1 bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced or grated
• 8 ounces tomato sauce
• 2 cups chicken or vegetable broth
• 1 Tablespoon chili powder
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Juice and zest from 1 navel orange
• 1 diced chipotle pepper, from a can of chipotles in adobo sauce
• ½ cup fresh chopped cilantro
• Juice from 1 lime

Instructions

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Recommended Products

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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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The natural sweetness of roasted sweet potatoes plays so well with bold taco flavors, and the foil packets? They’re not just clever—they’re customizable, kid-friendly, and practically mess-free. Whether you're baking them in the oven or tossing them on a campfire, they show up for you.

Bonus: this is the kind of meal that invites everyone to get involved—building their own little packets feels like an activity and a dinner solution. After feeding four kids over the course of 18 years, I’ve learned that assembly type dinners equals more happy comments at the dinner table.

How to make Foil Packs - Sweet Potato Tacos

• Start with a (roughly) 12-inch piece of aluminum foil. If you're concerned about cooking on foil, stick a piece of parchment on top to line it. If you're baking these in the oven, you can just use parchment and skip the foil.
• Pile some sweet potato cubes in the middle. I like to put a little dab of butter and a pinch of salt to add more flavor to them.
• Add chopped spinach/kale and a few spoonfuls of cooked taco meat. And some grated cheese, if you're into it.

• Fold the sides into the center, crease, then bring the top and bottom ends together and fold them down, creasing the sides to seal.

• Bake for 25-30 minutes until the potatoes are soft. You could also toss these on a grill over medium-low heat or over some campfire coals.

Can I make these Foil Packet Tacos ahead of time?

Foil Packet Sweet Potato Variations

There are so many ways you could adapt these! Here are a few ideas:

Make them meatless! Swap out the ground beef for a can of black beans mixed with some taco seasoning or salsa.

Use white potatoes if you don't care for sweet potatoes. You may have to cook them longer, though.

Change up the vegetables. If you don't want to use greens, add diced bell peppers, zucchini, corn kernels, or any other small, quick-cooking vegetable. 

Seasoning Suggestions

This recipe calls for taco seasoning. Have you tried my Homemade Taco Seasoning? It's pretty fantastic.

However, you can use any Mexican or Southwest-inspired seasoning blend you like. A few of my favorites for this recipe are Smoky Chipotle Taco Seasoning, Chipotle Chorizo Seasoning, and Sweet Potato Fry Seasoning. 

You could even take these in a Smoky BBQ direction by using some Homemade Montreal Steak Seasoning and a little BBQ sauce to the packets!

My favorite toppings for these foil packet tacos are some avocado slices, a dollop of sour cream, and some hot sauce. You can top them with whatever you like!

If you like this recipe, try another one of my tex-mex family favorites! This Stacked Enchiladas recipe has been a fan favorite for over a decade.SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sweet Potato Foil Packet Tacos

Yield: 6 servings

My little ones loved assembling these foil packet tacos and sweet potatoes make a great base for a taco! You can even take these camping!

Print

Ingredients

• 1 pound ground beef or turkey
• 2-3 Tablespoons Homemade Taco Seasoning
• ½ cup tomato sauce (4 ounces)
• 2-3 medium sweet potatoes, peeled and cut into ½-inch cubes (about 6 cups total)
• 2 Tablespoons butter
• salt
• 1 ½ cups chopped fresh spinach
• 1 ½ cups shredded cheddar cheese (optional)
• sour cream, salsa, and/or guacamole for garnish
• 6 12-inch long pieces of aluminum foil

Instructions

1. Preheat oven to 425 degrees F.
2. Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning and tomato sauce. Set aside.
3. To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about ⅓ cup of taco meat and sprinkle of cheese.
4. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet.
5. Bake for 25-30 minutes until the sweet potatoes are tender. Serve with your favorite taco toppings: sour cream, salsa, and/or guacamole.

Notes

Nat's Note: Feel free to swap out part or all of the ground meat with beans, using 1 can of drained beans for every 8 oz of meat.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post The Original Foil Packet Sweet Potato Tacos appeared first on Perry's Plate.