Black Bean Burrito Bowls

5 from 12 votes

Black Bean Burrito Bowls are packed with sautéed beans, cilantro-lime rice, herby corn, and a zesty chili-lime sauce. Flavorful, simple, and delicious!

Prep Time30

Cook Time12

Total Time42

Course: Dinner, Lunch

Cuisine: American, Healthy, Vegetarian

Keyword: Black Bean Burrito Bowls

Servings: servings

Author: Chelsea Lords

Cost: $10.12

Equipment

Large pan nonstick

Ingredients

Black Beans

1-1/2 tablespoons unsalted butter or olive oil
1 large red bell pepper diced
2 (15.5-ounce) cans black beans drained and rinsed
1/2 teaspoon paprika
Salt and pepper

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

US - Metric

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!

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