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Burrito Bowls

These Burrito Bowls are so easy to make at home with ground beef, cilantro lime rice, corn, black beans, and your favorite toppings. It's a great meal prep recipe to save time during a busy week!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 people
Calories: 790 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

Toppings
  • 2 (8-inch) flour tortillas taco size
  • ½ cup vegetable oil
  • 1 ripe avocado
  • 2 teaspoons lime juice
  • 1/8 teaspoon salt
  • 2 roma tomatoes diced
  • 4 oz. sour cream
  • 1 cup shredded Mexican cheese blend Cheddar and Monterey Jack are great
Cilantro Rice
  • 3 cups cooked rice see notes
  • 3 tablespoons butter melted
  • 2 tablespoons lime juice
  • ½ teaspoon ground cumin
  • 1/3 cup cilantro roughly chopped. Plus more to garnish bowls.
Corn/Beans
  • 1 cup whole kernel sweet corn drained and rinsed
  • 1 cup black beans drained and rinsed
  • 2 Jalapeno peppers seeded and diced
  • 1-2 teaspoons hot sauce
  • ¼ teaspoon EACH: garlic powder, onion powder, salt
Beef Mixture
  • 1 lb. ground beef
  • ½ cup White onions diced
  • 4 cloves garlic minced
  • 1 oz. packet taco seasoning see notes for my homemade recipe
  • 2/3 cup water

Instructions

Prepare the Toppings:
    Cup of Yum
  1. Cut the tortillas into ½-inch strips. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add the tortilla strips and fry in batches until just golden, about 1 minute per side. Handle with kitchen tongs while frying to avoid oil splatter. Transfer to a plate and sprinkle with salt. Reserve 1 tablespoon of oil and discard the rest.
  2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and salt and use a fork to mash it. Cover tightly with saran wrap and set aside at room temp.
  3. Measure remaining ingredients before beginning.
For the Rice:
  1. Combine the cooked rice with butter, lime juice, cumin, and cilantro. Season with 1 tsp. salt if not already seasoned. Cover the rice and set aside. (*See notes for how I cook 3 cups of flavorful rice. )
Prepare the Corn/Beans:
  1. Add the reserved oil from frying the tortillas (1 tbsp.) to a large skillet over medium-high heat. Add the corn and cook for 4-5 minutes, stirring occasionally. Reduce heat to medium. Add the black beans, jalapenos, hot sauce, garlic powder, onion powder, and salt. Stir to combine and heat through for 2 minutes. Transfer to a bowl and cover with foil.
Make the Beef Mixture
  1. Add the ground beef and onions to the same skillet over medium-high heat. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease. Add the garlic and taco seasoning and stir in 2/3 cup water. Bring to a boil until thickened, then reduce to a simmer for 1 minute. Remove from heat.
Assemble the Bowls
  1. Distribute ¾ cup of rice in each serving bowl, followed by a scoop of the warm corn/beans, followed by the beef mixture.
  2. Sprinkle with tomatoes and shredded cheese. Add a scoop of the avocado mixture and a dollop of sour cream. Top with fried tortilla strips and serve!

Notes

  • Homemade Taco Seasoning (Delicious!)
  • My process for perfectly cooked rice (3 cups):
  • Pro Tips:
  • Storage:
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
  • 1 tablespoon chili powder
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon EACH: pepper, paprika
  • ¼ teaspoon EACH: garlic powder, onion powder, oregano
  • 1/8 teaspoon cayenne pepper
  • 1 pinch cinnamon
  • Bring 2 cups of chicken broth to a boil.
  • Add 1 cup of white long grain rice and let the liquid come back up to a boil.
  • Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven with a tight fitting lid.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
  • Ground turkey can be used instead of ground beef if preferred. Cooked cauliflower rice can be used instead of regular rice as well.
  • Cheese: I often recommend shredding fresh cheese from a block, but packaged Mexican blend cheese is allowed here! You can also shred your own mixture of Cheddar and Monterey Jack! I also add a little of Cabot Hot Habanero to the mix! (FYI- it's pretty hot.)
  • Corn: When corn is in season, I like to cut it fresh from 2 ears for this recipe.
  • Add-ons include red bell peppers, sliced green onions, sliced lime, grilled chicken, refried beans, shredded lettuce, and black olives.
  • Easy Shortcuts: Use leftover cooked rice, prepared guacamole instead of the mashed avocado mixture, salsa instead of diced tomatoes, and tortilla chips or store-bought tortilla strips instead of homemade.
  • Make Ahead Method: See recipe post above for how to use this recipe for meal prep!
  • Store each leftover filling in its own airtight container and refrigerate for up to 3-5 days.
  • Note: The shelf life of the black beans is a little shorter, 3-4 days. If you plan on using them beyond that point, I would freeze the corn/black bean mixture and thaw when ready to serve.
  • Note that these are estimates and depend on how fresh the ingredients are when being used.

Nutrition Information

Calories 790kcal (40%) Carbohydrates 72g (24%) Protein 42g (84%) Fat 38g (58%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 136mg (45%) Sodium 11570mg (482%) Potassium 1135mg (32%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 1900IU (38%) Vitamin C 30mg (33%) Calcium 282mg (28%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 790

% Daily Value*

Calories 790kcal 40%
Carbohydrates 72g 24%
Protein 42g 84%
Fat 38g 58%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 136mg 45%
Sodium 11570mg 482%
Potassium 1135mg 24%
Fiber 11g 44%
Sugar 7g 14%
Vitamin A 1900IU 38%
Vitamin C 30mg 33%
Calcium 282mg 28%
Iron 5mg 28%

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