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Burrito Bowl with Black Beans Recipe

Mexican · Main course · 35 min total

A vibrant and customizable burrito bowl featuring seasoned black beans, cilantro lime rice, and fresh toppings. Perfect for a quick and healthy weeknight dinner.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 lime, juiced and zested
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup water or vegetable broth
• Salt to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup shredded cheddar or Monterey Jack cheese
• Hot sauce (optional)

Instructions

1. Rinse rice under cold water until water runs clear. In a saucepan, combine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat, fluff with a fork, and stir in lime juice, lime zest, and cilantro. Set aside.
2. While rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
3. Add black beans and 1/2 cup water or broth to the skillet. Bring to a simmer and cook for 5-7 minutes, mashing some beans with a spoon for creaminess. Season with salt to taste.
4. If using frozen corn, cook according to package directions. For fresh, sauté in a dry skillet over medium-high heat until charred, about 5 minutes.
5. Assemble bowls: Divide cilantro lime rice among 4 bowls. Top with black bean mixture, corn, avocado slices, cherry tomatoes, sour cream, and shredded cheese. Add hot sauce if desired. Serve immediately.

Tips

• For extra protein, add grilled chicken or steak.
• Store leftovers separately and assemble just before eating.
• Make it vegan by omitting cheese and sour cream or using vegan alternatives.

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