Black Bean Burrito Bowls

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…

1. Packed with flavor: Combines savory, tangy, and spicy!
2. Good for you: Loads of fiber, vitamins, and plant-based protein.
3. Make it your way: Switch things up to fit what you like or need.
4. Quick fix: Easy to whip up, even on those hectic nights.
5. Meal prep friendly: Whip up all the components and enjoy throughout the week.
6. 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: We 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 Ingredients

• Mayonnaise: We love Hellman’s/Best Foods® here.
• Cumin, chili powder, and paprika: The flavor powerhouse!
• Lime: We like to zest limes with a microplane and juice with a citrus juicer.
• Sriracha: Adjust for desired spice level.

Black Bean Burrito Bowl Topping Options:

• Avocado: Choose ripe ones for creaminess; slight give indicates ripeness.
• 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!

More Vegetarian Favorites:

• Vegetarian Chili
• Vegetarian Enchiladas
• Grain Bowl
• Vegetarian Nachos
• Vegetarian Tacos

SaveSaved Pin Print

5 from 14 votes

Black Bean Burrito Bowls

By Chelsea Lords

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.

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 4 servings

Ingredients  

1x2x3x

Black Beans

• ▢ 1½ tablespoons unsalted butter (or olive oil)
• ▢ 1 large red bell pepper, diced
• ▢ 2 cans (15.5 oz each) black beans, drained & rinsed
• ▢ ½ teaspoon paprika
• ▢ Salt & pepper

Corn Topping (OR just use Fire-Roasted Corn)

• ▢ 1 tablespoon unsalted butter (or olive oil)
• ▢ 1½ teaspoons minced garlic
• ▢ 2½ cups frozen corn
• ▢ ⅓ cup each: finely diced cilantro and thinly sliced green onions
• ▢ Optional: 1½ tsp diced jalapeños, squeeze lime juice

Sauce

• ▢ ½ cup good mayo
• ▢ 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest
• ▢ ⅛ teaspoon ground cumin
• ▢ ½ teaspoon each: paprika and ground chili powder
• ▢ 1 teaspoon sriracha sauce

For Serving/Topping

• ▢ 1 batch cilantro-lime (or plain) rice
• ▢ 1 large ripe avocado, diced
• ▢ Optional: cheese (we love Cotija), jalapeños, lime, cilantro, pickled red onions

Instructions 

• RICE: Follow your chosen recipe for cilantro-lime or plain rice.
• SAUCE: Whisk together sauce ingredients until smooth. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Refrigerate until using.
• CORN: In a large nonstick skillet, melt butter or heat oil over high heat. Add garlic, 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 tsp each s&p). Cool to room temperature, then stir in remaining "corn" ingredients.
• BLACK BEANS: In same skillet, 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 s&p), and heat through. Remove.
• ASSEMBLY: Layer rice in bowls. Divide black beans then corn evenly among bowls. Divide avocado and any optional toppings. Drizzle sauce generously over bowls and enjoy.

Recipe Notes

Meal Prepping:

• Rice and beans: Cool separately, then store in airtight containers in the fridge for up to 4 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 airtight container for 1-2 days.
• Assembly: For best freshness, assemble bowls just before serving.

Ways To Use Leftovers

• Tacos: Fill taco shells with reheated leftovers, top with cheese and salsa.
• Omelette: Fold leftovers into beaten eggs, cook until set, and top with salsa.
• Stuffed sweet potatoes: Serve leftovers over baked sweet potatoes.
• Wrap: Roll leftovers in a tortilla with lettuce and cheese for an easy lunch on the go.

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.

Like this? Leave a comment below!

and