Quick and Easy Black Bean Burrito Bowl

by Laurel Braun
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Author: Laurel Braun

Quick and Easy Black Bean Burrito Bowl

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Before I met my husband this was one of my go-to meals. Ready in under 30 minutes and packed with plant based protein. Quick weeknight dinner and great meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Bowls, Lunch & Dinner, Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 451 kcal
Ingredients Method Nutrition Notes

Ingredients
  

Fajita Seasoning
  • 1 tsp chili powder
  • ½ tsp fine sea salt
  • ½ tsp paprika
  • ¼ tsp ground cumin
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
Cilantro Lime Rice
  • 1 ¼ cup dry long grain rice
  • 2 cups water
  • 1 tsp fine sea salt
  • ½ lime, juiced
  • 2 tbsp cilantro, chopped
  • splash of olive oil, opt.
Black Bean Fajita Mix
  • 1 tbsp olive oil
  • 1 cup red onion, thinly sliced
  • 1 cup red & yellow bell pepper, thinly sliced
  • fajita seasoning, above – you may use less if desired
  • 2 cups cooked black beans, drained and rinsed
  • ⅓ cup water
Guacamole
  • 2 medium avocados, smashed
  • ⅓ small white onion, finely chopped
  • 1 medium roma tomato, seeded and finely chopped
  • 1 serrano pepper, finely chopped (or jalapeno)
  • ½ lime, juiced
  • ½ tsp fine sea salt

Method

Fajita Seasoning
  1. Prepare the seasoning – it should make just enough for the recipe. Feel free to 4x the recipe to have some on hand.
Cilantro Lime Rice
  1. In a medium pot, begin by dry toasting the rice over medium-high heat for a few minutes. Don’t let it burn! It will appear “whiter” as it toasts. Add hot water according to package instructions and ¾ tsp salt. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
  2. Once the rice is ready, add the lime juice and cilantro. Stir, then set aside to serve.
Black Bean Fajita Mix
  1. Meanwhile, begin thinly slicing your onions and bell peppers. Rinse and set aside your black beans.
  2. Heat a large skillet over medium-high heat with 1 tsp vegetable oil. Once its hot, add the onions, bell pepper, and 2 tsp of the fajita seasoning. Cook until they begin to brown and wilt, about 5 minutes. Add the black beans, water, and remaining seasoning. Cook until the water reduces and the mixture thickens (5 – 7 minutes).
Guacamole
  1. While the vegetables cook, make the guacamole. First add the avocado flesh, onion, tomatoes, peppers, lime juice, and salt to a medium-large bowl. Using a potato masher or fork, mash the ingredients together until they are incorporated and to the texture of your liking. Set aside to serve.
Assembly
  1. To prepare the burrito bowl, add ¾ cup cooked rice to your bowl, ¾ cup bean vegetable mix, and ¼ cup guacamole. Stir and enjoy!

Nutrition

Calories: 451kcal

Notes

Spiciness: Use serrano peppers if you can find them, but jalapenos work fine and will be less spicy. Beware the spice levels, as it can vary depending on growing conditions.
Canned vs. Home Cooked Beans: Canned beans may need to cook longer than home-cooked beans, the firmness tends to vary.
Optional Cabbage Slaw: Mix together 1 cup of thinly sliced cabbage with the juice of 1/2 a lime, 1/8 tsp salt, and 2 tbsp cilantro. Toss to combine and serve.
Nutrition Per Serving: Calories 451 kcal | Carbohydrates 65.1 g | Protein 13.1 g | Fat 16.9 g | Sodium 1,035 mg | Potassium 850 mg | Fiber 13.7 g | Sugar 4.3 g | Vitamin A 92 μg | Vitamin C 64.3 mg | Calcium: 66 mg | Iron: 4.4 mg
30 minutes or less, 60 minutes or less, any season, dairy-free, egg free, gluten-free, grain and legume recipes, meal prep, stove top, under 500 calories, vegan, vegetarian

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