Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce.
These Black Bean Burrito Bowls Are…
- Packed with flavor: Combines savory, tangy, and spicy!
- Good for you: Loads of fiber, vitamins, and plant-based protein.
- Make it your way: Switch things up to fit what you like or need.
- Quick fix: Easy to whip up, even on those hectic nights.
- Meal prep friendly: Whip up all the components and enjoy throughout the week.
- Versatile: Great as a bowl or all stuffed in a burrito for meal-prepping variety.
Black Bean Burrito Bowls Ingredients
- Black beans: Drain and rinse before using.
- Red bell pepper: Choose bright, firm peppers for flavor.
- Butter or olive oil: Quality olive oil for flavor or use unsalted butter for richness.
- Paprika: Choose smoked paprika for a deeper flavor.
- Corn: I prefer frozen over canned.
- Cilantro and green onions: Use fresh; chop right before using for best flavor.
- Jalapeño peppers: Deseed for less spice; leave seeds in for more heat.
- Sauce: Adjust the sriracha to desired spice level.
Black Bean Burrito Bowl Topping Options:
- Avocado: Choose ripe ones for creaminess; or use guac.
- Cheese (Cotija): Salty and flavorful.
- Pickled red onions: For added tang.
- Other ideas: different cheeses, diced tomatoes or pico de gallo, sour cream, guacamole, tortilla chips/strips, drizzle of hot sauce.
How To Make Black Bean Burrito Bowls:
- Cook the rice: Follow the recipe for cilantro-lime or plain rice.
- Prepare sauce: Combine mayo, lime, spices, and sriracha; refrigerate.
- Sauté beans: Heat butter or oil, cook red pepper, add beans with seasonings.
- Brown the corn: Cook until roasted; cool, then mix with cilantro, onions, optional jalapeños and lime.
- Assemble bowls: Layer rice, beans, corn, avocado; add toppings.
- Serve: Drizzle with sauce and enjoy!
Quick Tip
It’s fine to add frozen corn to the pan straight from the freezer. It’ll thaw quickly. If you prefer, you can put the frozen corn in a colander and run cold water over it until the corn thaws.
Storage
Meal Prep Black Bean Burrito Bowls
- Rice and beans: Cool separately, then store in airtight containers in the fridge for up to four days.
- Corn topping and sauce: Keep in separate airtight containers in the fridge; sauce lasts up to a week, corn topping 3-4 days.
- Avocado: Best sliced fresh. To store leftovers, drizzle lemon/lime juice and refrigerate in an airtight container for 1-2 days.
- Assembly: For best freshness, assemble bowls just before serving.
More Vegetarian Favorites:
Black Bean Burrito Bowls
Black Bean Burrito Bowls are packed with sautéed beans, cilantro-lime rice, herby corn, and a zesty chili-lime sauce. Flavorful, simple, and delicious!
Equipment
- Large pan nonstick
Ingredients
Black Beans
Corn Topping (or just use Fire-Roasted Corn)
- 1 tablespoon unsalted butter or olive oil
- 1-1/2 teaspoons minced garlic
- 2-1/2 cups frozen corn
- 1/3 cup finely chopped cilantro
- 1/3 cup thinly sliced green onions
- 1-1/2 teaspoons diced jalapeño optional
- Squeeze of lime juice optional
Sauce
- 1/2 cup mayo
- 2 limes
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1 teaspoon Sriracha
For Serving/Topping
- 1 batch cilantro-lime rice or plain rice
- 1 large ripe avocado diced
- Toppings as desired see note 1
Instructions
- Rice: Follow your chosen recipe for cilantro-lime or plain rice.
- Sauce: Zest and juice limes to get 1/4 teaspoon zest and 3 tablespoons juice. Whisk together lime zest and juice with all sauce ingredients until smooth. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Refrigerate until using.
- Corn: In a large nonstick pan, melt butter or heat oil over high heat. Add garlic and stir for 15 seconds. Add corn and cook until browned, 5–8 minutes. Stir only occasionally (stirring too often will keep it from browning). Season to taste (I add 1/4 teaspoon each salt and pepper). Cool to room temperature, then stir in remaining corn ingredients.
- Black Beans: In same pan, over medium-high heat, melt butter or heat oil. Sauté red pepper, stirring only occasionally until slightly charred, about 5 minutes. Stir in black beans and paprika, season to taste (I add a pinch salt and pepper), and heat through. Remove.
- Assemble: Layer rice in bowls. Divide black beans then corn evenly among bowls. Divide avocado and any optional toppings (see note 1). Drizzle sauce generously over bowls. Enjoy!
Recipe Notes
Note 1: Try some of these toppings: cheese (I love cotija), jalapeños, lime, cilantro, and/or pickled red onions.
Storage: For meal prep, store cooled rice, beans, corn topping, and sauce separately in the fridge—rice and beans last 4 days, corn topping 3–4 days, and sauce up to a week. Slice avocados fresh or store leftovers with lemon/lime juice for 1–2 days. Assemble bowls just before serving for best freshness. Leftovers make great taco fillings, omelet mix-ins, baked sweet potato toppings, or wraps with lettuce and cheese!
Nutrition
Serving: 1serving | Calories: 953kcal | Carbohydrates: 131g | Protein: 29g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 1557mg | Fiber: 28g | Sugar: 3g | Vitamin A: 1939IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome ! Thank you.
So welcome! 🙂
This looks incredibly delicious. Yum!
Thank you!! 🙂
This recipe is amazing.
Oops! Here is the correct tweet: https://twitter.com/DeeGee13/status/872716594316705794 Thanks again! 🙂
Making this tonight, can’t wait! I’m going to add some grilled shrimp for extra protein.
I hope you love it! 🙂
I love anything with avocados – I need to try this recipe!
So cool and refreshing!
This looks amazing and I will be making it!
Love meal prepping this!