Servings
Font
Back
0 from 3 votes

Lightened-Up Black Bean Burrito Bowls with Carrot Rice

Creamy refried black beans and veggies are piled on a bed of spiced carrot rice to make these healthy lightened-up burrito bowls.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 77 kcal
Course: Main Course
Cuisine: American

Ingredients

For the refried black beans:
  • 1 tablespoon olive oil
  • ½ large onion finely diced
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 2 14 ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth
  • salt and pepper to taste
For the carrot rice:
  • 1 teaspoon olive oil
  • 1 pound carrots cleaned and cut into 2 to 3 inch sections
  • ½ teaspoon ground cumin
  • ½ teaspoon ancho chile powder
  • 1 teaspoon lime juice
  • salt and pepper to taste
For the veggies:
  • 1 medium red bell pepper cut into strips
  • ½ large onion cut into strips
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro
  • salt and pepper to taste
For topping (optional):
  • avocado slices
  • fresh cilantro
  • salsa

Instructions

Make the refried black beans:
    Cup of Yum
  1. Coat the bottom of a large saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until it's soft and translucent, about 5 minutes. Add the garlic and cumin, and continue to sauté until very fragrant, about 1 minute more. Add the beans and broth. Raise heat to high and bring the broth to a simmer. Lower the heat and allow to cook for about 5 minutes, stirring occasionally, until the beans begin to soften up. Use a fork or potato masher to mash about ⅓ of the beans (or more if you prefer). Allow the beans to continue simmering over low heat for about 10 minutes, adding some water to the pot if they become too dry.
  2. Remove from heat and season with salt and pepper to taste.
Make the carrot rice:
  1. While the beans cook, place the carrots into the bowl of a food processor fitted with an S-blade, and pulse until they're chopped into pieces about the sizes of rice grains. Work in batches if you can't easily fit all of the carrots in your food processor.
  2. Coat the bottom of a large nonstick skillet with oil and place over medium heat. Add the carrots, cumin, ancho chile powder and lime juice. Cook, flipping frequently with a spatula, until the carrots are tender, about 5 minutes. Season with salt and pepper to taste, then divide the carrot rice among 6 bowls.
Make the veggie:
  1. Using the same skillet you cooked the carrot rice in, raise the heat to medium-high. Add the pepper and onion. Cook for about 5 minutes, flipping with a spatula occasionally, until the veggies are tender and browned in spots. Add the lime juice and flip to coat the veggies. Remove from heat, stir in the cilantro and season with salt and pepper to taste.
  2. Divide the refried beans among the bowls with the carrot rice, then top with the veggies and toppings of choice. Serve.

Nutrition Information

Calories 77kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 137mg (6%) Potassium 332mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 13359IU (267%) Vitamin C 33mg (37%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 77

% Daily Value*

Calories 77kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 137mg 6%
Potassium 332mg 7%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 13359IU 267%
Vitamin C 33mg 37%
Calcium 38mg 4%
Iron 1mg 6%

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