Black Bean and Lentil Burrito Bowls

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5 from 6 votes

These tasty Black Bean and Lentil Burrito Bowls feature saucy seasoned lentils and black beans served over a bed of crisp romaine lettuce and flavorful yellow rice with all the tasty taco toppings!

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Servings: 4 servings

Calories: 641 kcal

Course: Main Course

Cuisine: American, Vegetarian

Ingredients

SAUCY BLACK BEANS AND LENTILS

15 oz black beans (1 can)
15 oz lentils (1 can)
½-¾ cup enchilada sauce
½ cup salsa
1 TBSP chili powder
2 tsp cumin
1 tsp garlic powder
salt to taste
black pepper to taste

BURRITO BOWLS

1 ½-2 cups yellow rice or extra if a larger portion is desired, cooked
2 cups romaine lettuce finely chopped
1-2 cups tomato chopped
¼ cup guacamole
¼ cup sour cream (regular or vegan)
⅛-¼ cup cilantro fresh, chopped leaves

EXTRA TOPPINGS - choose your favorites!

vegetable peppers, zucchini, etc, sautéed
tortilla chips for added crunch
Pico de Gallo
red onion pickled
hot sauce or taco sauce
corn or corn salsa
jalapeño sliced

Instructions

Cup of Yum

Cook rice via package instructions. You'll want approx. 1 ½ to 2 cups cooked rice for four the burrito bowls or make extra if you're meal prepping.
While the rice cooks, drain and rinse beans and lentils and add to a small saucepan. Add enchilada sauce and salsa along with chili powder, cumin, and garlic powder. Heat on medium-low until beans are warmed through and spices are fragrant.
Cayenne can be added for heat and smoked paprika or chipotle seasoning for some smoky flavor - play around with flavors and add any extra spices to taste. Season mixture with salt and pepper to taste and keep warm on lowest setting while you prep the remaining ingredients.
Chop veggies and choose your favorite toppings from the list above.
Now it's time to get our burrito bowl on! Divide lentil mixture, cooked rice, and lettuce between bowls. Top with fresh veggies all your favorite toppings and extras, saving the guacamole and sour cream for last. Dive in while it's hot and enjoy!
MEAL PREP INSTRUCTIONS
Leftover black bean and lentil filling will keep for up to 4 days (or the same as typical leftovers) in the fridge and can be frozen for up to a month. Whenever I make burrito bowls or tacos I always make some extra so I have lunch sorted for the following day or two.
You can assemble your bowls in meal prep containers and keep extras like sour cream, guac, tortilla chips and strips, etc… in little baggies or lidded containers on the side so you can heat up the hot components of the bowls then pile on the fresh toppings at the end.

Notes

The bean and lentil filling yields approx 2 + 3/4 cup. Feel free to use it as part of your weekly meal prep. You can make multiple bowls or use some for tacos and some for burrito bowls! It's even amazing on nachos!
Yellow rice, Spanish-style rice, Cauliflower rice, Cilantro Lime Rice, and quinoa all make excellent grain options.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any swaps/extras.

Nutrition Information

Calories 641kcal (32%) Carbohydrates 118g (39%) Protein 41g (82%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Cholesterol 8mg (3%) Sodium 610mg (25%) Potassium 1830mg (39%) Fiber 46g (184%) Sugar 8g (16%) Vitamin A 3273IU (65%) Vitamin C 14mg (16%) Calcium 163mg (16%) Iron 13mg (72%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 641

% Daily Value*

Calories	641kcal	32%
Carbohydrates	118g	39%
Protein	41g	82%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	8mg	3%
Sodium	610mg	25%
Potassium	1830mg	39%
Fiber	46g	184%
Sugar	8g	16%
Vitamin A	3273IU	65%
Vitamin C	14mg	16%
Calcium	163mg	16%
Iron	13mg	72%

* Percent Daily Values are based on a 2,000 calorie diet.