This Black Bean Burrito Bowl delivers big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce.
author’s note
My Go To Meatless Dinner That Never Lets Me Down!
I started making burrito bowls years ago as a clean-out-the-fridge dinner. A can of beans here, leftover rice there, random toppings pulled together into one bowl. Over time, I realized the difference between a “fine” bowl and a can’t-stop-eating-it bowl comes down to layers of flavor.
For this version, I wanted every part to bring something to the table. The beans are sautéed with bell pepper so they’re warm and savory, not bland. The corn gets charred for a little sweetness and texture. And the sauce? That’s what ties everything together. It’s creamy, tangy, and just spicy enough to make the whole bowl pop.
After a few test rounds tweaking spice levels, lime ratios, and cook times, this version quickly became my go-to. It’s the one I crave when I want something filling but still fresh.
Black Bean Burrito Bowl Ingredients
- Black beans: Drain and rinse before using. Try making your own black beans or use canned!
- 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.
Featured Comment
“Always feel good after eating this dish!”
– Lori
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 A Black Bean Burrito Bowl:
- Cook 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.
- Corn: Cook until roasted; cool, then mix with cilantro, onions, 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 This Recipe
- 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:
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Vegetarian Chili Recipe
Dinner
Vegetarian Enchiladas
Dinner
Grain Bowl
Dinner
Vegetarian Nachos
Black Bean Burrito Bowls
Equipment
- Large pan nonstick
Ingredients
- 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
- 1/2 cup mayo
- 2 limes
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1 teaspoon Sriracha
- 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
Nutrition
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!