The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Vegan Chipotle Chick'n Burrito Bowl
Fill your kitchen with the flavours of a Mexican fiesta. You'll sizzle vegan chick'n with spicy chipotle, Mexican spices and juicy tomatoes. Cumin-spiced black bean rice soaks up all the flavour. A homemade corn salsa - with a spritz of lime – brings the zing!
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp tomato purée
- 200g brown rice (100% Brown Rice)
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 pepper
- 200g baby tomatoes
- 1 onion
- 1 tbsp ground cumin
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 140g sweetcorn (sweetcorn, water, salt)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 unwaxed lime
Nutritional Information
Calories: 513
Protein: 25g
Carbs: 73g
Fat: 14g
Spicy Vegan Chipotle Chick'n Burrito Bowl
Fill your kitchen with the flavours of a Mexican fiesta. You'll sizzle vegan chick'n with spicy chipotle, Mexican spices and juicy tomatoes. Cumin-spiced black bean rice soaks up all the flavour. A homemade corn salsa - with a spritz of lime – brings the zing!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a measuring jug, a sieve, a medium bowl & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Thinly slice the onion. Halve the tomatoes. Halve the lime. Drain the sweetcorn. Roughly chop the coriander
Salsa time
- In the medium bowl, mix together the sweetcorn, half the onion, half the tomatoes and half the coriander
- Add the juice from half the lime, 2 tsp oil and a pinch of salt and pepper. Set aside
Make the chipotle chick'n
- Thinly slice the peppers
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper, remaining onion and chick'n to the pan. Cook for 5-7 mins, until softened and golden. Season with salt and pepper
- Add the remaining tomatoes, the tomato puree, chipotle paste and Mexican spice mix, then cook for another 2-3 mins. Stir in 250ml water, bring to the boil and simmer for 6-8 mins, until thickened
Finish the rice
- Drain and rinse the beans
- Rinse the rice saucepan and reheat with 2 tsp oil on medium heat. Once hot, add the cumin, cook for 30 secs, then return the cooked rice and beans to the pan
- Cook for 1-2 mins, to heat the beans. Season with a pinch of salt
Plate up
- Serve the chipotle chick'n into bowls, with the black bean rice and corn salsa alongside. Scatter over the remaining coriander. Garnish with the remaining lime, cut into wedges
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