Tex Mex Potato Bowl with Chipotle BBQ Chicken

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Tex Mex Potato Bowl with Chipotle BBQ Chicken

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 hearty bowls

Estimated Nutrition Facts (per serving – recipe yields 4 servings):

Calories: 540 kcal
Total Fat: 28g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 950mg
Total Carbohydrates: 45g
Dietary Fiber: 9g
Sugars: 10g
Protein: 30g

A bowl filled with shredded chicken, black beans, corn, sliced avocado, lime, potatoes, and a drizzle of white sauce, garnished with fresh cilantro.

How To Make Tex Mex Potato Bowl with Chipotle BBQ Chicken

Various ingredients in glass bowls on a marble surface, including chopped potatoes, shredded chicken, black beans, corn, red bell pepper, onion, cheese, spices, sauces, and herbs.

For the Roasted Potatoes:

  • 4 medium Yukon gold or red potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp salt
  • ¼ tsp pepper

For the Chipotle-BBQ Chicken:

  • 2 cups cooked shredded chicken (rotisserie works great)
  • ¾ cup BBQ sauce
  • 1–2 chipotle peppers in adobo sauce, minced (adjust to taste)
  • 1 tbsp lime juice

Veggies:

  • 1 cup black beans (drained & rinsed)
  • 1 cup corn (fresh, canned, or thawed frozen)
  • 1 bell pepper, sliced
  • ½ onion, sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ⅛ tsp pepper

Toppings:

  • 1 avocado, sliced or cubed
  • ½ cup crumbled cotija cheese (or feta)
  • Lime wedges
  • Fresh cilantro (optional)

Chipotle-Lime Crema:

  • ½ cup sour cream or Greek yogurt
  • 1 chipotle pepper in adobo, minced
  • 1 tbsp lime juice
  • Pinch of salt
  • Water to thin (1–2 tsp if needed)
A burrito bowl with shredded chicken, black beans, corn, roasted potatoes, avocado slices, lime wedge, sour cream, feta cheese, and cilantro.

Step-by-Step Guide

1. Roast the Potatoes:

Preheat oven to 425°F (220°C).

Toss potato wedges with olive oil, paprika, garlic powder, cumin, salt, and pepper.

  • A metal bowl filled with halved red potatoes sits on a marble surface; olive oil is being poured over them. A small bowl of spices is visible nearby.
  • A metal bowl of halved red potatoes with a small glass bowl of assorted spices, including paprika, salt, pepper, and garlic powder, placed above it on a marble surface.
  • Halved red and yellow baby potatoes with various seasonings in a stainless steel mixing bowl on a marble countertop.
  • A stainless steel bowl filled with sliced, seasoned red and yellow baby potatoes on a white marble surface.

Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.

  • A baking sheet lined with parchment paper holds halved, seasoned red potatoes ready for roasting on a marble countertop.
  • A baking sheet lined with parchment paper holds roasted, seasoned potato pieces on a marble surface.

2. Make the Chicken:

In a skillet over medium heat, combine shredded chicken, BBQ sauce, minced chipotle pepper(s), and lime juice.

  • A black frying pan filled with shredded cooked chicken sits on a white marble countertop.
  • A skillet of shredded chicken next to a glass bowl of barbecue sauce on a marble countertop.
  • A skillet with shredded chicken and barbecue sauce, with a glass bowl of chopped sun-dried tomatoes being poured in.
  • A skillet with shredded chicken topped with barbecue sauce, and a hand pouring liquid from a glass onto the mixture, set on a marble surface.

Heat until warmed through and slightly thickened, about 5–7 minutes.

3. Sauté the Veggies:

In a skillet, heat olive oil over medium-high heat.

Add bell pepper and onion, season with salt and pepper, and cook until soft and slightly charred, about 6–8 minutes.

  • A nonstick frying pan with sliced red bell peppers and a small amount of oil on a marble surface.
  • A frying pan with sliced onions and red bell peppers on a marble surface, ready to be cooked.
  • A frying pan with sliced red bell peppers and onions next to a small glass bowl containing ground spices on a marble countertop.
  • A frying pan with sliced onions and red bell peppers, seasoned with salt and pepper, on a marble countertop.
  • A frying pan on a marble surface containing cooked sliced red bell peppers and onions.

Add in the black beans and corn to warm through, 2–3 minutes more.

  • A bowl of black beans held above a frying pan with cooked red bell peppers and onions on a marble countertop.
  • A frying pan on a marble surface containing cooked sliced red bell peppers, onions, and a pile of black beans.
  • A glass bowl of corn is held above a skillet containing black beans, sliced red peppers, and onions on a marble surface.
  • A frying pan with corn, black beans, red bell pepper strips, and onions on a white marble surface.
  • A skillet containing black beans, corn, and sliced red bell peppers sits on a white marble surface.

4. Make the Crema:

Mix together all crema ingredients until smooth.

  • A bowl of plain yogurt is centered on a marble surface with a glass bowl of lemon juice and a bowl of chopped sun-dried tomatoes nearby.
  • A bowl of plain yogurt is being combined with lemon juice from a small glass bowl; chopped sun-dried tomatoes are in a separate bowl nearby on a marble surface.
  • A white bowl filled with plain yogurt topped with a layer of yellow liquid, placed on a white marble surface.
  • A glass bowl with chopped sun-dried tomatoes is being poured into a white bowl of yogurt with olive oil, on a marble surface.
  • A white bowl containing yogurt topped with chopped sun-dried tomatoes and a drizzle of olive oil, placed on a marble surface.
  • A white bowl filled with creamy white sauce, with a metal spoon resting inside, placed on a light marble surface.
  • A spoonful of creamy white sauce held above a bowl of the same sauce on a marbled surface.

Thin with a little water if needed for drizzling consistency.

5. Assemble the Bowls:

Start with a layer of roasted potatoes.

Three white bowls filled with seasoned roasted potatoes are arranged on a marble surface next to a halved avocado with the pit intact.

Add the chipotle-BBQ chicken.

A frying pan filled with shredded, seasoned meat in a reddish sauce, placed on a white marble surface.

Top with sautéed veggies, avocado slices, cotija cheese, and fresh cilantro (if using).

Two white bowls filled with shredded chicken, black beans, corn, roasted potatoes, red bell peppers, and sliced avocado, placed on a white marble surface.

Drizzle with chipotle-lime crema and serve with lime wedges.

A bowl filled with shredded chicken, avocado slices, black beans, corn, diced potatoes, crumbled cheese, a lime wedge, and a drizzle of white sauce, garnished with cilantro.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?

A: Yes!

Prep the potatoes, chicken, and veggies in advance.

Store components separately in airtight containers for up to 3–4 days.

Reheat and assemble just before serving.

Q: Can I make this vegetarian or vegan?

A: Absolutely: Use BBQ jackfruit, tempeh, or black beans instead of chicken.

Use dairy-free yogurt or sour cream for the crema.

Skip the cheese or use a vegan alternative.

Q: What kind of BBQ sauce works best?

A: A smoky or honey BBQ pairs well with chipotle, but you can use any style.

Just adjust the lime or chipotle based on sweetness or spice level.

Q: Is this meal spicy?

A: It can be, depending on how many chipotle peppers you use.

Start with 1 and taste as you go.

You can also omit the chipotle from the crema for a milder topping.

Q: Can I substitute the potatoes?

A: Yes—sweet potatoes, cauliflower florets, or even quinoa/rice are great
alternatives.

Q: What can I use instead of cotija cheese?

A: Feta, queso fresco, or even shredded cheddar works. For a milder option,
try Monterey Jack.

Three bowls with loaded burrito ingredients including shredded chicken, potatoes, avocado, corn, black beans, cheese, and crema, garnished with lime wedges and cilantro on a marble surface.

Tex Mex Potato Bowl with Chipotle BBQ Chicken

Print Recipe
A bowl filled with shredded chicken, black beans, corn, avocado slices, roasted potatoes, feta cheese, cilantro, a lime wedge, and a drizzle of white sauce.
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes

Ingredients

For the Roasted Potatoes:

  • 4 medium Yukon gold or red potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp salt
  • ¼ tsp pepper

For the Chipotle-BBQ Chicken:

  • 2 cups cooked shredded chicken rotisserie works great
  • ¾ cup BBQ sauce
  • 1 –2 chipotle peppers in adobo sauce minced (adjust to taste)
  • 1 tbsp lime juice

Veggies:

  • 1 cup black beans drained & rinsed
  • 1 cup corn fresh, canned, or thawed frozen
  • 1 bell pepper sliced
  • ½ onion sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ⅛ tsp pepper

Toppings:

  • 1 avocado sliced or cubed
  • ½ cup crumbled cotija cheese or feta
  • Lime wedges
  • Fresh cilantro optional

Chipotle-Lime Crema:

  • ½ cup sour cream or Greek yogurt
  • 1 chipotle pepper in adobo minced
  • 1 tbsp lime juice
  • Pinch of salt
  • Water to thin 1–2 tsp if needed
Servings: 4 hearty bowls
Calories: 540kcal
A bowl with shredded chicken, black beans, corn, avocado, roasted potatoes, cheese, and a dollop of white sauce, garnished with cilantro and a lime wedge, on a marble surface.

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