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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