Black Bean Burrito Bowls

Hearty and flavorful black bean burrito bowls with seasoned beans, fluffy rice, fresh salsa, and a creamy avocado dressing.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.04/serving

Dietary

• Vegetarian
• Dairy-Free
• Vegan
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Kosher
• Halal

Tags

• quick
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 1 bell pepper (diced)
• 2 can black beans (rinsed and drained)
• 1 cup diced tomatoes (undrained)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup white rice (uncooked)
• 1 avocado (diced)
• 0.25 cup salsa
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook 3/4 cup white rice according to package directions or in a rice cooker. Fluff with a fork when done.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 diced yellow onion and 1 diced bell pepper; sauté for 5 minutes until softened.
3. Stir in 2 cans rinsed and drained black beans, 1 cup canned diced tomatoes (undrained), 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until flavors meld.
4. To assemble bowls, divide the cooked white rice among 4 serving bowls. Top with the black bean mixture.
5. Garnish each bowl with 1 diced avocado, 1/4 cup salsa, and 1/4 cup chopped fresh cilantro if desired.

Notes

For added richness, you can drizzle a little sour cream or a vegan alternative on top. Leftovers are excellent for lunch the next day.

Nutrition (per serving)

• Calories: 405
• Protein: 17.5 g
• Carbohydrates: 65.2 g
• Fat: 9.5 g
• Fiber: 17.1 g
• Sodium: 750 mg
• Saturated Fat: 1.4 g
• Sugar: 5.8 g