Chicken Tinga Burrito Bowls

Prep Time
15 Minutes
Cook Time
9 Minutes
Per Serving
4 People
748 Per Serving

Primary Protein



  • 1 teaspoon olive oil
  • 16 ounces John Soules Foods Chicken Fajitas, refrigerated or thawed
  • 1 cup tomato puree
  • 1 tablespoon chipotle powder
  • 4 cups cooked cauliflower rice, or long-grain white rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 avocados, halved, pitted, peeled and sliced
  • 2 cups cherry tomatoes, halved
  • 1 cup sour cream, optional
  • 1/4 cup roughly chopped fresh cilantro
  • 1 lime, cut into wedges
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  1. Heat oil in a large skillet over medium-high heat. Add chicken, tomato puree, and chipotle powder, and simmer, stirring occasionally, until fully heated through, about 4 to 6 minutes. Remove from heat.
  2. Divide rice mixture among 4 bowls. Top with cooked chicken, beans, avocado, tomatoes, sour cream, and cilantro. Serve with lime wedges, and enjoy.

Tip: Substitute chicken fajitas with steak fajitas!
Tip: Cauliflower rice can usually be found in the frozen vegetable aisle of your local grocer.

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