Black Bean Burrito Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
American, Tex-Mex, Vegetarian
Black Bean Burrito Bowls
Description
The Black Bean Burrito Bowls recipe involves cooking yellow rice as a hearty base topped with black beans, sweet corn, crisp chopped lettuce, and a fresh Pico de Gallo salsa made from diced tomato, white onion, jalapeño, cilantro, lime juice, and salt. The assembly is finished with grated cheddar cheese, thin jalapeño slices, and dollops of sour cream to balance heat and add creaminess. Optional additions include crushed tortilla chips and fresh lime wedges for extra flavor and crunch.
The Pico de Gallo adds fresh acidity and brightness that complements the mild, earthy beans and sweet corn. The cheddar provides a sharp contrast, while jalapeño slices introduce gentle heat. The bowls can be assembled quickly once the rice is cooked and all ingredients prepped, making this a practical and flexible meal.
This recipe can be doubled or tripled for a larger family and customized with additional veggies or vegan swaps for cheese and sour cream. Leftovers can be stored and reheated easily, and the Pico doubles as a quick dip for chips or a topping for other dishes.
Ingredients
- ½ cup yellow rice uncooked
- 1 black beans drained and rinsed, canned
- 1 cup corn (canned or steamed from fresh/frozen)
- 1-2 cups lettuce chopped
- 1 cup Pico de Gallo (see recipe below)
- 1 jalapeño , sliced thin
- ½ cup cheddar cheese grated
- 2-4 TBSP sour cream for topping
- cilantro for topping, or chopped green onion
- tortilla chip for optional crunch, crushed
- lime for serving, wedges
EASY HOMEMADE PICO DE GALLO
- 2 cups Roma tomato finely diced
- 1 cup white onion finely diced
- 1 jalapeño (seeds/stem removed)
- ¼-⅓ cup cilantro fresh, chopped
- ½ lime , juiced
- ½-¾ tsp salt to taste
OPTIONAL EXTRAS
- red onion pickled
- salsa or hot sauce
- grilled vegetables
- guacamole
- see blog post for even more tasty toppings and some optional dressing recipes too
Instructions
- Cook yellow rice via package instructions (approx. 20-25 min). While the rice cooks, prep all your burrito bowl ingredients, This way once the rice is ready the burrito bowls are ready for assembly! This way the whole meal can be made in under 30 minutes.
- To make the Pico de Gallo (which is basically just a chunky fresh salsa - delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you'll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!
- Drain and rinse black beans and prep corn as needed.
- Chop lettuce and thinly slice jalapeño.
- Once rice is done cooking, fluff with a fork and divide between two bowls.
- Add chopped lettuce, black beans, corn, pico de gallo salsa, cheese, and jalapeños to each bowl.
- Top with a dollop or two of sour cream or thin with some fresh lime juice and drizzle over bowls. Add any extra toppings your heart desires and enjoy! xoxo
Notes
- This recipe serves two but can be easily increased for more servings.
- Extra vegetables like grilled or roasted veggies can be added for more variety and nutrition.
- For a vegan version, substitute with vegan cheese and sour cream options.
- Nutritional information is approximate and may vary with toppings or substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 90g | 30% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Fiber | 8g | 32% |
| Sugar | 25g | 50% |
| Vitamin C | 73mg | 81% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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