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Black Bean Burrito Bowls

These vegetarian Black Bean Burrito Bowls have the most tasty mix of beans, veggies, salsa and toppings galore, all served over a bed of warm yellow rice.

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

Ingredients

  • ½ cup uncooked yellow rice
  • 1 can black beans (drained and rinsed)
  • 1 cup corn (canned or steamed from fresh/frozen)
  • 1-2 cups chopped lettuce
  • 1 cup Pico de Gallo (see recipe below)
  • 1 Jalapeño , sliced thin
  • ½ cup grated cheddar cheese
  • 2-4 TBSP sour cream for topping
  • fresh cilantro or chopped green onion for topping
  • crushed tortilla chips for optional crunch
  • Lime wedges for serving
EASY HOMEMADE PICO DE GALLO
  • 2 cups finely diced Roma tomatoes
  • 1 cup finely diced white onion
  • 1 Jalapeño (seeds/stem removed)
  • ¼-⅓ cup fresh chopped cilantro
  • ½ lime , juiced
  • ½-¾ tsp salt to taste
OPTIONAL EXTRAS
  • picked red onion
  • 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 was written to serve two but can easily be doubled or tripled for a larger family.
  • Love veggies? Us too! Feel free to add extra veggies to your burrito bowl. Grilled or roasted vegetables are especially awesome.
  • Looking to go fully plant based with a vegan bowl? Simply choose your favorite vegan toppings to mix and match your ideal burrito bowl. You can even make swaps such as using vegan cheddar shreds and vegan sour cream if you'd like.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings/swaps and enjoy!

Nutrition Information

Calories 520kcal (26%) Carbohydrates 90g (30%) Protein 17g (34%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Fiber 8g (32%) Sugar 25g (50%) Vitamin C 73mg (81%)

Nutrition Facts

Serving: 2servings

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.