WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

• Faster than a drive-thru run (and way more satisfying)
  
• That avocado ranch is creamy, tangy, and addictive
  
• Easy to customize with what you have on hand
  
• Perfect balance of warm, fresh, and crunchy
  
• Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

• Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
  
• Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
  
• Black Beans: Rinse them well to keep the flavor clean, not muddy.
  
• Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
  
• Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
  
• Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

• Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
  
• Pair with our Restaurant Style Salsa for dipping or drizzling.
  
• Serve with Mexican street corn salad on the side for crunch
  
• A cold Mountain Dew Baja Blast balances the richness perfectly.
  
• Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

TOOLS NEEDED

• Cast Iron Skillet or Grill Pan: For a good sear on the steak.
  
• Blender or Food Processor: To get that dressing smooth and creamy.
  
• Mixing Bowls: For prepping and holding ingredients.
  
• Knife and Cutting Board: For chopping steak and veggies.
  
• Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

• cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
• food processor will make the avocado ranch dressing super creamy
• box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

• 1 cup Mexican red rice prepared
• 1/2 cup black beans rinsed and drained
• 3 ounces strip steak cooked and chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup cheddar cheese shredded (about 1 ounce)
• 1/2 cup romaine lettuce chopped
• 1/8 cup diced tomatoes
• 2 tablespoons guacamole
• 2 tablespoons sour cream

For the creamy avocado ranch dressing:

• 1/2 cup sour cream
• 1/2 cup water
• 2 tablespoons buttermilk powder
• 1 ripe avocado pitted, peeled, and chopped
• 1 teaspoon lemon juice
• 1/4 fresh jalapeño chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chives or green onion chopped

Instructions

• PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
• REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
• MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
• WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
• BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
• ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
• ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
• SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

If you’re a fan of Panera’s BBQ chicken salad, I’d say that this delicious BBQ chicken salad is a really good copycat recipe!

It’s a hearty salad full of cooked chicken, fresh corn, cherry tomatoes, black beans, red onion, bacon, and more! 

You can even save yourself some time and use leftover chicken instead of having to cook boneless chicken thighs or breasts.

I always whip up a large bowl of this BBQ chicken salad sandwich recipe, because it’s a delicious recipe to have on hand with easy salad ingredients. 

BBQ Chicken Salad

Do you love barbecue sauce so much you could almost drink it? Me too! 

I just can’t get enough of it, especially when it’s slathered over a juicy and tender piece of grilled meat.

While a barbecue meal isn’t always the healthiest, you can rest assured that this BBQ Ranch Chicken Salad is.

Loaded with veggies, lean protein, and plenty of greens, it’s satisfying and refreshing at the same time — perfect for summer!

You can find similar flavors in this easy-to-make pasta salad or my creamy, comfort food casserole recipe. Chicken, bacon, and ranch just go together so well!

Ingredient Notes and Substitutions

• Chicken – Boneless, skinless chicken breasts are preferred, but tenderloins will also do the trick. Just be sure you use the same amount by weight.
  
• Lettuce – Romaine lettuce is the best choice for bbq ranch chicken salad. It’s nice and crunchy, plus sturdy enough to hold up under all of the toppings.
  
• Black Beans – These add extra protein and fiber and help bulk up the dish. Kidney beans or chickpeas are good alternatives.
  
• Corn – If you can get your hands on fresh cobs, toss them in the smoker or air fryer before slicing off the kernels. Otherwise, canned is just fine — or frozen, if you thaw and cook the kernels first.
  
• BBQ Sauce – Use your favorite BBQ sauce or try my simple homemade recipe. 
  
  I love using my own homemade BBQ sauce because I also have a Double Kick sauce made with Jack Daniels that’s extra smoky! (I love making my own BBQ sauce!) 

You can also add other fresh veggies to your large salad bowl as well. A little bit of fresh cilantro is a great way to add a pop of flavor quickly to this great recipe. 

I’ve even added various types of cheeses, from Monterey Jack cheese to cheddar cheese, and they’re all delicious. Adding a dollop of Greek yogurt is the best way to add even more protein to this dish! 

Juicy Roma tomatoes, fresh green onions, more sweet corn, and even crushed tortilla chips on top of the salad are all a great way to add more flavor and texture to this BBQ chicken chopped salad. 

It’s a main dish with great flavor, so have fun adding more fresh ingredients. 

I also like to add a squeeze of fresh lime juice as well to bring out the flavor – which is the best part! I swear, this is the best salad to make with simple items from the grocery store. 

Tips for Making Barbecue Chicken Salad

• Clean lettuce properly. To keep it nice and crisp, soak chopped Romaine in cold water for 5 minutes, then drain and dry in a salad spinner.
  
• Add extra crunch. Crush tortilla chips or Doritos into bite-sized pieces and mix them into this barbecue chicken salad! Even some corn chips work! 
  
• Meal prep tip: Cook the bacon and chicken ahead of time while you chop up all the veggies. 
  
  Store in separate containers in the fridge, then dump it all together in a bowl.
  
  You can also BBQ chicken for salad a day or two ahead of time if you’ll already be at the grill. Let it rest, then slice and refrigerate before adding to salad with ranch.

Storing Leftover Salad with Ranch

If you know you’ll have leftovers, store this bbq chicken salad without the dressing. You may also want to add the avocado as needed so it doesn’t turn brown.

Barbecue chicken salad will keep for up to 2 in the refrigerator. After that, the lettuce will wilt and become soggy.

Toss leftover salad with ranch just before digging in and top with fresh avocado.

BBQ Chicken Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Our BBQ Chicken Salad recipe is crisp, refreshing, and loaded with black beans and veggies. Add creamy ranch dressing and dig right in!

Course Main

Cuisine American

Method Mixed, Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 995cal

Author Donna Elick

Ingredients

• 6 slices bacon diced
• 1-1/2 pounds chicken breasts 1 inch thick
• 1 1/2 teaspoons paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 heads romaine lettuce chopped
• 15 ounce can corn drained
• 15 ounce can black beans drained and rinsed
• 2 avocados
• 1 1/2 cups grape tomatoes halved
• 1 cup Monterey jack cheese shredded
• 1/4 cup diced red onion
• 3 tablespoons barbecue sauce
• Lite Ranch Dressing

Instructions

• Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper towel-lined plate. Remove drippings from pan, leaving about 1 tablespoon in the pan.
• Mix together paprika, onion powder, salt, and pepper. Sprinkle over both sides of chicken breasts.
• Cook chicken in the skillet over medium-high heat for 5 minutes, flip, brush with half of the barbecue sauce and cook another 5-6 minutes until chicken is done (165 degrees F).
• Remove from pan and brush the remaining barbecue sauce on the bottom side. Cool for 10 minutes and then slice.
• Assemble salad with lettuce, corn, black beans, avocado, tomatoes, cheese, onion, chicken, and bacon. Add the desired amount of ranch dressing, toss, and serve.

Nutrition

Serving: 1 | Calories: 995cal | Carbohydrates: 132g | Protein: 32g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 1730mg | Sugar: 95g | Fiber: 15g | Calcium: 284mg | Iron: 4mg

Originally published February 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post BBQ Chicken Salad Recipe (Easy 25 Minute Meal) appeared first on The Slow Roasted Italian.

I love that you just need a few simple ingredients and easy meal prep to make this great side dish! When I make burrito bowls, this great recipe is one of my main additions.

I just love the flavor of the smoky black bean layer, mixed with the rest of my ingredients. 

This is one of the best Chipotle copycat recipes, in my opinion, because you can easily whip up a big batch and get that taste of Chipotle easily throughout the week.

The next time that you’re craving the perfect side dish loaded with Mexican flavors, keep the printable recipe card handy! 

Chipotle Black Beans Recipe

I’m slowly but surely bulking up my collection of copycat recipes, and this Chipotle black bean recipe is the latest addition! 

Seriously at this rate, I could practically open my own restaurant… but I definitely do NOT have time for that!!

One of my favorite places to go when I’m craving Mexican is for sure Chipotle. Would you guys even consider it a “fast food” place?! I probably wouldn’t. 

They use such fresh ingredients, and the core components of all of their dishes are assembled fresh on the spot. 

An ingredient that I never skip is Chipotle black beans. I add them to my burritos, bowls, and salads, and sometimes I’ll ask for an extra serving! 

They’re tender, flavorful, and packed with protein so I know I’ll walk away satisfied. 

And what do we do when we find a restaurant-quality dish we love? We recreate it, of course!

Black beans are also the star ingredient in our Power House Homemade Veggie Burgers — a hearty, flavor-packed patty that’s perfect for Meatless Monday or feeding a vegetarian crowd.

Ingredient Notes and Substitutions

• Black Beans – I wanted to make this copycat Chipotle black bean recipe as simple as possible, so I’m using canned beans! 
  
  You could go all out and use dried beans instead, but that will add hours (seriously!) to this recipe. 
  
  Make things easier on yourself and use canned too! A can of black beans vs cooking dry black beans is a life saver and saves so much cook time. 
  
• Vegetable Oil – To cook the onion and garlic and toast the spices. I typically use regular vegetable oil, or sometimes canola.
  
• Onion & Garlic – This is a savory recipe, so you guys know I’m kicking things off with sautéed onion and garlic! 
  
  These flavor starters add so much to the overall taste of your Chipotle black beans recipe.
  
• Chicken Stock – Though canned black beans are already cooked, I like to cook them a second time with sautéed onion and garlic and some stock to inject even more flavor. It also helps give everything a creamier texture!
  
• Seasonings – You’ll need ground cumin, dried oregano, chili powder, bay leaf, and salt to taste — plus some fresh chopped cilantro for a garnish!

Tips and Tricks to Make Perfect Chipotle Black Beans

• Toast the seasonings.

After the onion and garlic have gone translucent and become aromatic, add the cumin, oregano, and chili powder directly to the hot oil. 

Toasting the spices for a few minutes will help them shine. This process is sometimes called blooming — it causes the flavor to “bloom” so they’re even tastier.

This will also ensure that the flavors are evenly distributed throughout your Chipotle black bean recipe!

• Crank up the spice levels.

For an even spicier kick, you can always add a dash of cayenne pepper or a finely chopped jalapeno pepper to the beans while they simmer.

Chipotle black beans are fairly mild at the restaurant, so here’s an opportunity to tailor them to your specific taste preferences!

• Dry beans? No stress.

If the beans start to dry out during the cooking process, don’t hesitate to add some more chicken stock — or even some water — to the pot. 

The goal is to create a creamy texture, and some extra liquid can be helpful. It also keeps the beans from becoming too thick or sticking to the pot.

• Don’t forget to mash!

Once your Chipotle black beans recipe is ready to serve, grab a wooden spoon and lightly mash some of the beans against the side of the pot.

This will give you that creamy texture you’re looking for while also maintaining the shape of most of the beans. That’s how Chipotle does it!

Prep Ahead

• Drain and rinse the beans
• Chop the onion, garlic, and cilantro

Kitchen Tools You Will Need

• Cutting Board – A big solid cutting board makes prepping a breeze. I use mine daily, so it’s worth the investment to get a good quality one.
• Medium Saucepan – Heats evenly and is easy to clean too.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle for easier mashing.

Serving Suggestions 

Serve this black bean recipe from Chipotle immediately! These are definitely best enjoyed warm. They work well as a side dish, burrito filling, or even a topping for nachos!

Create your own Chipotle feast at home and pair them with my corn salsa copycat, slow cooker carnitas, Chipotle Rice, and a healthy helping of guac on the side, of course!   

Otherwise, Chipotle black beans pair wonderfully with cornbread, grilled chicken (which just happens to be another copycat!), and grilled vegetables like sweet potatoes.

If you’re a fan of easy dinner ideas, pair these Chipotle beans with tortilla chips and just let it be a simple dip.

I also like mixing this with white rice bowls, or chopping up ham to pair with this smoky Chipotle black beans recipe. It’s an easy side dish that offers tons of options. 

Storing, Freezing, and Reheating

You can store leftovers of these black beans in an airtight container in the refrigerator for up to 4 days. 

Reheat in 30-second bursts with your microwave, or in a saucepan over medium heat.

You can also freeze these for busy weeknights when you don’t feel like cooking! Simply let them cool to room temperature, then place in a freezer-safe airtight container. 

They will keep for 3-6 months — be sure to let them thaw overnight in the fridge before reheating. 

Chipotle Black Bean Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Honey Balsamic Brussel Sprouts (Macaroni Grill Copycat)

Rattlesnake Bites Recipe (Texas Roadhouse Copycat)

Chipotle Steak Copycat Recipe

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Easy Copycat Chipotle Black Beans Recipe

My copycat Chipotle Black Beans Recipe is the perfect addition to your next at-home Mexican-inspired feast!!

Course Side Dish

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 359cal

Author Donna Elick

Equipment

• medium saucepan

Ingredients

• 30 ounces black beans, rinsed and drained 2 (15-oz) cans
• 2 tablespoons vegetable oil
• 1/2 cup diced yellow onion (about ½ medium onion)
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 cup chicken stock
• 1 bay leaf
• salt to taste
• freshly chopped cilantro for garnish

Instructions

• In a medium saucepan, heat the vegetable oil over medium heat.
• Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
• Stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.
• Pour in the drained black beans and chicken or vegetable broth, then add the bay leaf.
• Bring the mixture to a gentle simmer and cook, uncovered, for 30-40 minutes, stirring occasionally. If the beans start to dry out, you can add a splash more broth or water as needed.
• Once the beans are tender and the flavors have melded, use the back of a spoon to lightly mash some of the beans against the side of the pot to create a creamy texture, while still leaving some beans whole.
• Season the black beans with salt to taste, and remove the bay leaf.
• Garnish the black beans with freshly chopped cilantro before serving. Enjoy!

Notes

These flavorful and creamy black beans are perfect as a side dish, a filling for burritos, or a topping for nachos.

For a spicier kick, you can add a dash of cayenne pepper or a finely chopped jalapeño to the beans during cooking.

Leftover black beans can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat before serving for a quick and delicious meal addition.

Nutrition

Serving: 1 | Calories: 359cal | Carbohydrates: 54g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Sugar: 1g | Fiber: 19g | Calcium: 80mg | Iron: 5mg

Originally published June 2024, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Copycat Chipotle Black Beans Recipe appeared first on The Slow Roasted Italian.

Quesarito Recipe

There is just so much to love about this meal! The ingredients are inexpensive and easy to find, and black beans are packed full of fiber and nutrients. 

Honestly, I think this Taco Bell-inspired quesarito recipe is even tastier than my version of the Beef Quesarito, and it’s vegetarian-friendly. Don’t believe me? Make one of each and decide for yourself.

Allow me to show you how to make a perfect black bean quesarito at home. It’s so simple, and you’ll save some money too!

Looking for some meat with your meal? Check out my copycat Taco Bell recipes for Mexican pizza and a steak power bowl instead.  

Ingredient Notes and Substitutions

• Flour Tortillas – Grab the big burrito-sized ones — you’ll thank me later!
  
  Getting a tightly packed, well-proportioned bean quesarito is way easier with large tortillas.
  
• Velveeta & Evaporated Milk – The two secret ingredients in the cheesy, smoky Taco Bell nacho cheese!
  
  If you aren’t a fan of Velveeta, using American cheese, cheddar cheese, or some combo of the two is a fine substitute.
  
• Black Beans – Drain and rinse them well. Some people prefer to cook dried black beans. You could do that and go through the whole soaking and cooking process.
  
  But it takes much more time, so I recommend just going with canned to get as close to the original Taco Bell black beans as possible.
  
• Chipotles in Adobo Sauce – These chiles come in a thick, tangy, and equally spicy sauce.
  
  Personally, I’d never make Mexican red rice without them! But if you don’t want that much heat in your bean quesarito, swap in smoked paprika or chipotle powder.
  
• Mexican Seasoning – Super smoky, slightly spicy, and sure to level up any dish it’s in!
  
  Sure, you could grab a pre-made blend at the store — but why not make your own for a fresher flavor and less money? 

Tips and Tricks to Make the Perfect Taco Bell Quesarito Recipe

• Warm the tortillas before getting started.

I usually pop them in the microwave in 20-second bursts until warm! It makes them much more pliable and easy to roll.

• Go easy with the sauces.

This copycat quesarito recipe is stuffed to the brim (literally) with sauces and fillings, so it’s important to add each component carefully and evenly.

You’ll start with the first layer of nacho cheese. Spread it all over the tortilla evenly, almost all the way to the edges before adding the shredded cheese before microwaving.

If you get this first part just right, the rest of the bean quesarito will be much easier to assemble.

• Reheat the fillings if needed.

When you’re ready to put everything together, the black beans, rice, and nacho cheese may have cooled down at this point. 

You should definitely warm them up if you want your quesarito to be ooey and gooey just like at Taco Bell!

Your microwave will work just fine.

• You will have leftover cheese sauce and red rice.

There’s no denying it! Though, feel free to adjust the amounts of the fillings to suit your taste. 

Chad and I like ours tightly stuffed with fillings, but using fewer beans and rice will give you a closer match to a true Taco Bell quesarito! 

Prep Ahead

• Make the creamy chipotle sauce
• Prepare the Mexican red rice
• Heat the nacho cheese sauce
• Warm the tortillas

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat. 
• Medium Saucepan – Heats evenly and is easy to clean too.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Easy Recipe Variations

There are a few different ways you can make this Taco Bell quesarito recipe your own!

Start by controlling the spice level. Each component has a bit of spice, from the sauce to the cheese and the beans.

You can tone all of it down by leaving the jalapenos or cayenne out of the cheese sauce, eliminating the chipotles and/or the adobo sauce, or excluding the jalapenos from the rice.

You can also add some protein — and the good news is that truly any protein would taste amazing!

Pulled pork, shredded chicken, or ground beef will fit right in when seasoned with my Mexican spice blend.

Storing and Reheating a Black Bean Quesarito

Store the extra cheese sauce and Mexican red rice in separate containers so you can make even more the next day! Aim to enjoy any assembled qusaritos within 1-2 days for the best texture.

Microwave everything separately too. To get the best rice the next day, microwave in a bowl with a damp paper towel over the top. 

Or, use the ingredients to create something entirely different, like fajitas, nachos, or even in a fun breakfast scramble. The rice and cheese will keep for 3-4 days, respectively.

Quesarito Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Copycat Taco Bell Recipes

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Copycat Black Bean Quesarito Recipe (Taco Bell)

My black bean Quesarito Recipe is just like Taco Bell! It combines the best parts of a bean burrito and a quesadilla in one delicious dish.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 quesaritos

Calories 1544cal

Author Donna Elick

Equipment

• small bowl
• whisk
• large skillet
• medium sauce pan

Ingredients

Quesarito Ingredients

• 8 flour tortillas (see Note #1)
• 1 cup nacho cheese sauce recipe below
• 15 ounces canned black beans drained and rinsed
• 2 cups grated colby jack cheese or Mexican cheese blend
• 2 cups Mexican red rice recipe below
• 1/2 cup sour cream or to taste
• 1/2 cup creamy chipotle sauce recipe below

Creamy Chipotle Sauce

• 1/2 cup sour cream
• 1 teaspoon Mexican seasoning
• 1 teaspoon chipotle peppers in adobo sauce finely chopped

Nacho Cheese Sauce

• 16 ounces Velveeta
• 1/4 teaspoon cayenne pepper
• 1/2 cup evaporated milk
• 1/4 cup pickled jalapeno juice (brine from can of pickled jalapenos)

Mexican Red Rice

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion diced
• 1-3 jalapeño peppers seeded and minced
• 3 cloves garlic minced
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 1 14.5-ounce can fire-roasted diced tomatoes
• 8 ounces tomato sauce
• 2 tablespoons Mexican Seasoning Blend link recipe
• 1 teaspoon kosher salt

Instructions

Creamy Chipotle Sauce

• Add all ingredients to a small bowl and whisk to combine. Set aside.

Mexican Red Rice

• Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan. Cook, stirring occasionally, until the onions begin to soften, 2 to 3 minutes.
• Add the garlic and stir to combine. Continue cooking for 30 seconds.
• Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
• Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
• Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Meanwhile, make the nacho cheese sauce. and warm the black beans.

Nacho Cheese Sauce

• Cut Velveeta into cubes and place in a medium saucepan.
• Add cayenne pepper, evaporated milk and pickled jalapeno juice.
• Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.
• Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
• Use while hot; sauce thickens as it cools.

Quesarito Assembly

• If necessary, rewarm black beans, rice and nacho cheese sauce in the microwave.
• Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.
• Microwave in 45-second bursts, until the cheese melts.
• Place a second flour tortilla on top of melted cheese and cheese sauce.
• Mound ½ cup black beans and ½ cup red rice in the center of the tortilla.
• Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
• Add ½ cup Mexican red rice on top of the sauces.
• Fold in the sides and roll up the quesarito like a burrito. Enjoy!

Notes

Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier – they are well stuffed with the soft taco size tortillas and portions in this recipe.

You will have leftover cheese sauce, and red rice. Adjust the amounts of the fillings to taste. We like a tightly stuffed quesarito, but smaller amounts of beans and rice and/or using a larger size flour tortilla will make it a closer match to a Taco Bell black bean quesarito.

Nutrition

Serving: 1 | Calories: 1544cal | Carbohydrates: 154g | Protein: 65g | Fat: 75g | Saturated Fat: 35g | Cholesterol: 159mg | Sodium: 4593mg | Sugar: 23g | Fiber: 12g | Calcium: 1459mg | Iron: 7mg

Originally published September 2022, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Black Bean Quesarito Recipe (Taco Bell) appeared first on The Slow Roasted Italian.

Not only are these Southwest chicken egg rolls a great party or game day appetizer, but you can enjoy them as a quick and easy dinner as well! 

No matter when you want this Southwestern egg roll recipe, it’s a great option. 

And I think that they taste so much better than anything from the air fryer! They’re the perfect appetizer and are always a huge hit, no matter when I make them. 

I’ll cook up some of these delicious Southwest flavors and pair them with some mozzarella sticks on a cutting board, and I’ve got quite the easy appetizer spread! 

What I really love about this easy recipe is that not only is it a new recipe, but it’s a fun one to make. 

The next time that you’re craving a delicious appetizer without the added fat and grease from deep frying, make these crispy egg rolls. 

The filling mixture is delicious and it’s a great recipe to whip up! 

Don’t forget that you can dip these golden brown egg rolls in your favorite dipping sauce, too. I love avocado ranch, but you can also do soy sauce, ranch, or anything that you want! 

Southwestern Egg Rolls

If you love this recipe, try my copycat Cheesecake Factory version. It’s my favorite copycat version to whip up for the whole family! 

They’re stuffed with avocado and sun-dried tomatoes and served with a creamy chipotle dipping sauce.

Looking for more dual-purpose foods for the air fryer? You can’t go wrong with crispy wings, pigs in a blanket, or English muffin pizzas!

Southwest Egg Rolls Air Fryer Tips and Tricks

• Don’t crowd the basket! Leave space between each of your southwestern egg rolls so they get nice and crispy on all sides. Also, a single layer is key! 
  
• Save some time. Grab a rotisserie chicken or use up leftovers from your fridge instead of cooking fresh poultry for this southwest egg rolls air fryer recipe. 
  
  Use all light or dark meat or try a mix of both.
  
• Grate cheese by hand. While bagged shreds are more convenient, they have anti-caking agents that prevent them from melting down smoothly.
  
  I like to add lots of pepper jack cheese for flavor. (or shredded Monterey Jack cheese!) 
  
• Make them extra crunchy. These southwestern eggrolls use two wrappers each but feel free to use a single wrapper. 
  
  If you do, don’t overfill them or wrap them too tightly, or they may burst. (and if you want crunchy Southwest egg rolls, you’ll want to have two wrappers vs just one)
  
• No air fryer? No problem! Place southwest chicken egg rolls on a baking sheet lined with parchment paper and bake for 10 to 15 minutes at 425°F.

You can also try and sneak in some extra fresh vegetables as well. I think putting a bit of fresh spinach or baby spinach inside the wonton wrappers would be super yummy! 

You can also dice up some jalapeño peppers or add some chili powder or cayenne pepper to the filling. You can squeeze in some fresh lime juice and that is a great way to add so much flavor, too!

(and if you want to leave out some of the filling ingredients like the corn kernels, etc. – you can easily do so)

Changing the spice level is one of my favorite things to do! Have fun with the flavors of these crispy Southwest egg rolls! 

Serving Suggestions for Southwestern Eggrolls

All you really need with southwestern egg rolls is a tasty dip! My homemade buttermilk ranch is easy to whip together while your food is cooking. Store bought ranch dressing works great, too! 

Southwest chicken egg rolls are especially delicious with added herb flavor from cilantro ranch or green goddess dressing as well. 

Have some Elote Corn (mexican street corn) on the side for some truly incredible flavor combinations!

Even a simple trio of guacamole, sour cream, and fresh salsa will do!

Air Fryer Southwest Egg Rolls FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Southwestern Egg Rolls Recipe (Made in the Air Fryer)

These Southwestern Egg Rolls are stuffed with chicken, black beans, fresh veggies, and cheese. Make a batch today in under 30 minutes!

Course Appetizer

Cuisine Asian

Method Air Fryer

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 – 14

Calories 161cal

Author Donna Elick

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken cooked and diced small
• 1/3 cup frozen or fresh corn
• 1/3 cup red bell pepper finely diced
• 1/4 cup green onions finely sliced
• 1 cup black beans drained and rinsed
• 1 cup fresh spinach loosely packed and chopped into 1 inch pieces
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 cups grated cheese Mexican blend, Monterey Jack or Cheddar
• 1 package egg roll wrappers

Instructions

• In a large mixing bowl, combine the diced chicken, corn, black beans, red bell pepper, green onions, and spinach
• Stir in cheese and then the seasonings
• Lay egg roll wrapper onto working surface, brush water around the outside of the wrapper and lay another wrapper on top to make a double thickness
• Scoop 1/3 cup of the chicken mixture into the center of the egg roll wrapper.
• Brush water around the outside of the wrapper
• Fold up the bottom of the wrapper then the two sides of the wrapper so the points almost touch. Then fold the top in and tightly roll up the egg roll and place on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the chicken mixture.
• Lightly brush each egg roll with olive oil. Place egg rolls in an air fryer and cook at 380°F for 5 minutes. Make sure there is space between each egg roll – cook in batches if needed.
• Use tongs to flip the egg rolls and brush oil on the top of the egg rolls. Continue cooking for 3-5 more minutes or until the exterior is golden brown and crispy
• Serve with your favorite dipping sauces

Nutrition

Serving: 1 | Calories: 161cal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 373mg | Sugar: 1g | Fiber: 2g | Calcium: 146mg | Iron: 1mg

Originally published September 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southwestern Egg Rolls Recipe (Made in the Air Fryer) appeared first on The Slow Roasted Italian.

Have fun making this air fryer nacho recipe. These delicious nachos are an easy snack or a great option for an easy meal. 

Forget about classic nachos, and make this easy appetizer instead! 

I love putting a spin on my own nachos on my plate and sometimes adding other toppings. 

I’m a huge fan of fresh cilantro, but I’d be lying if I said I didn’t double up on certain things like the black olives, cheddar cheese, and jalapenos. 

Air Fryer Nachos

When you air fry nachos, they are covered in gooey cheese and are a delicious base for all of your favorite toppings. 

Since there’s no preheating required, you’ll be ready to eat in just 15 minutes!

Adding black beans is an easy, meat-free way to get some extra protein, and they make these nachos in the air fryer more filling as well. For another easy air fryer appetizer try these cream cheese wontons.

Make nachos low carb with our Bell Pepper Nachos recipe! We use crisp bell pepper slices as the base, and it all comes together on one sheet pan in minutes!

Love making quick and easy Mexican recipes like nachos in the air fryer? 

Try my Southwestern Egg Rolls or some other Mexican favorites like taco spaghetti or a skillet casserole.

I even have a copycat recipe for Taco Bell’s Mexican Pizza! It makes enough to feed four people and costs less than takeout.

Air Fryer Nacho Tips & Tricks

• Choose restaurant-quality chips. These tend to be thicker and will hold up better under the weight of the toppings.
  
  You can even use your own homemade tortilla chips for a fun twist! 
  
• Wear gloves when handling peppers. The oils found in jalapenos and other chiles can cause irritation, and it’s easy to miss spots with water and soap. 
  
  Food prep gloves will keep your hands protected – just be sure to remove them before handling the other ingredients.
  
• Don’t forget to overlap! Close any gaps between the chips before adding the other ingredients. 
  
  Otherwise, the cheese will drip through to the bottom of the tray.
  
• Prevent sticking. Before you air fry nachos, add a thin layer of oil to keep any stray cheese from sticking to the bottom. 
  
  Use a spray bottle of cooking oil instead of traditional nonstick spray. The propellants in aerosolized cans will cause the basket to deteriorate over time.

Nachos Air Fryer Topping Ideas

A generous dollop of sour cream and guacamole is more than enough for these nachos in the air fryer.

You could also add extra veggies like green onions, olives, or red onion. Some chili corn salsa or homemade pico de gallo would be delicious as well!

Or, add extra protein with seasoned ground beef or shredded chicken. I like to prep large batches and keep them in the freezer for meals like this one.

Kitchen Tools You’ll Need for Nachos in the Air Fryer

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Heat-safe spatula (or two) for getting your black bean nachos out of the basket.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Nachos Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Loaded Cheesy Air Fryer Nachos (16 Minute Recipe)

Air fryer nachos are the perfect snack or lazy day meal. Layer everything in the basket, cook until the cheese is melted, then add toppings!

Course Appetizer

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 1

Calories 2555cal

Author Donna Elick

Ingredients

• 4 cups tortilla chips
• 1/2 cup black beans drained and rinsed
• 1/2 cup shredded Mexican blend cheese
• 1 jalapeno sliced
• 1 small tomato diced
• 2 tablespoons sour cream
• 2 tablespoons guacamole

Instructions

• Place the tortilla chips in the basket of your air fryer.
• Place the beans over the top of the chips.
• Sprinkle cheese over the chips.
• Evenly distribute the tomatoes and jalapeños next.
• Set the air fryer to 390°F for six minutes.
• Serve with sour cream, guacamole, and your favorite other toppings.

Notes

There are so many different things you can add to nachos. Some of my favorite things to add in are cooked ground beef, chunks of avocado, green onions, or even olives.

I used two spatulas to lift the out since all the cheese helped keep it all together.

If you have a large air fryer, you can double this recipe, but if not, I don’t recommend it because the bottom chips will start to get overcooked before all the cheese is melted.

Nutrition

Serving: 1 | Calories: 2555cal | Carbohydrates: 341g | Protein: 56g | Fat: 116g | Saturated Fat: 23g | Cholesterol: 49mg | Sodium: 1957mg | Sugar: 7g | Fiber: 36g | Calcium: 1191mg | Iron: 9mg

Originally published November 2021, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Loaded Cheesy Air Fryer Nachos (16 Minute Recipe) appeared first on The Slow Roasted Italian.

It has been a while since we have shared an On The Lighter Side meal with you or a Simply Delicious one, so today I would like to share one that is both.  My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!

As I was meal planning and prepping for the coming week, I knew I wanted meatballs.  But, the same old thing did not sound appealing.  I decided to try something new, so I visited flavors from all my favorite regions and decided on a fantastic Southwestern meatballs over Black Bean and Corn Salsa.

It was a huge hit.  Chad AND Munchkin both devoured it.  Incredible flavor packed into these meatballs and salsa, with a whopping 31g protein per serving and only 330 calories.  That is a lot of bang for your buck (if you ask me).  If you are looking for a few more calories, try adding Spicy Baked Brown Rice!

Enjoy!

With love, from our simple kitchen to yours. 

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Southwestern Meatballs and Black Bean Corn Salsa

My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 256cal

Author Donna Elick

Equipment

• mixing bowls
• large skillet

Ingredients

Southwestern Meatballs (makes 18 meatballs)

• 1 pound 93% lean ground beef
• 1/4 cup seasoned breadcrumbs
• 2 large egg whites
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper fresh cracked
• 1 tablespoon Mrs Dash SW Chipotle seasoning

Black Bean Corn Salsa

• 15 ounce can reduced sodium black beans rinsed and drained
• 1/3 cups frozen Sweet White Corn
• 14.5 ounce can reduced sodium diced tomatoes
• 4 ounce can fired roasted diced green chiles drained
• 1 teaspoon ground cumin
• 1/2 teaspoon Ancho Chile Pepper
• 1/2 teaspoon Chipotle Chile Pepper
• pinch Cayenne Pepper
• 1/2 teaspoon kosher salt

Instructions

Southwestern Meatballs

• Preheat oven to 400°.
• In a large mixing bowl combine ingredients, mix well. Form into 1 ounce/2 tablespoon balls and place on a parchment lined baking sheet. Bake for 25 minutes n the center rack of your oven.

Black Bean Corn Salsa

• Place a large skillet over high heat until a drop of water sizzles in the pan. Add the corn in an even layer to the pan. Allow to cook for 3-5 minutes until corn is caramelized.
• Add tomatoes, beans and diced chiles. Stir well. Add cumin, ancho, chipotle and cayenne peppers and salt. Stir to combine and remove from heat.
• Remove meatballs from oven and serve 3/4 cup salsa with 3 meatballs on top. Enjoy!!!

Nutrition

Serving: 1 | Calories: 256cal | Carbohydrates: 28g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 697mg | Sugar: 3g | Fiber: 9g | Calcium: 107mg | Iron: 6mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southwestern Meatballs and Black Bean Corn Salsa appeared first on The Slow Roasted Italian.