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Homemade Black Bean Burrito Bowl Recipe

Mexican · Main course · 35 min total

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

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup water
• Salt to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 avocado, sliced
• 1/2 cup salsa
• 1/2 cup sour cream (optional)

Instructions

1. Cook rice according to package directions. Fluff with a fork, then stir in lime juice and cilantro. Set aside.
2. In a medium skillet, heat olive oil over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic, cumin, and chili powder; cook 1 minute.
3. Add black beans and water. Bring to a simmer, then reduce heat to low and cook until beans are heated through and liquid thickens slightly, about 5 minutes. Season with salt.
4. If using frozen corn, cook in a small pan over medium heat until heated through, about 3 minutes.
5. Assemble bowls: divide cilantro lime rice among 4 bowls. Top with black bean mixture, corn, avocado slices, salsa, and sour cream if desired.

Tips

• For extra protein, add grilled chicken or tofu.
• Store leftovers separately and assemble just before serving.
• To make it vegan, omit sour cream or use vegan sour cream.

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