Servings
Font
Back
Black Bean Burrito Bowls
5 from 36 votes

Black Bean Burrito Bowls

Black Bean Burrito Bowls layer fluffy yellow rice with black beans, corn, chopped lettuce, and a fresh homemade Pico de Gallo, topped with sharp cheddar, sliced jalapeño, and sour cream. The bowls combine a mix of textures from tender rice and beans to crunchy lettuce and juicy salsa, delivering a mildly spicy, tangy, and creamy flavor profile. These bowls offer a customizable and colorful meal suitable for quick lunches or dinners.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 520 kcal
Course: Main Course
Cuisine: American, Tex-Mex, Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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!
  3. Drain and rinse black beans and prep corn as needed.
  4. Chop lettuce and thinly slice jalapeño.
  5. Once rice is done cooking, fluff with a fork and divide between two bowls.
  6. Add chopped lettuce, black beans, corn, pico de gallo salsa, cheese, and jalapeños to each bowl.
  7. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 520

% 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.