Before I met my husband, these black bean burrito bowls were one of my go-to meals. Ready in under 30 minutes and packed with plant-based protein. Quick weeknight dinner and great meal prep.
How to Make Black Bean Burrito Bowls
Make the Fajita Seasoning
Prepare the seasoning – it should make just enough for the recipe. I like to 4x the recipe to have some on hand for even quicker dinner nights!
In a small bowl, combine 1 tsp chili powder, ½ tsp fine sea salt, ½ tsp paprika, ¼ tsp ground cumin, ¼ tsp onion powder, and ¼ tsp garlic powder. Set aside.
Cilantro Lime Rice
In a medium pot, begin by dry toasting 1 ¼ cups of dry jasmine rice over medium-high heat for a few minutes. Don’t let it burn! It will appear “whiter” as it toasts. Add 2 cups hot water (or according to package instructions) and 1 tsp salt. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
Once the rice is ready, add the lime juice and cilantro. Stir, then set aside to serve.
Black Bean Fajita Mix
While the rice cooks, begin thinly slicing 1 red onion and 1 bell pepper (you should have ~1 cup of each). Rinse and set aside 2 cups of cooked black beans.
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, ⅓ – ½ cup water, and the remaining seasoning. Cook until the water reduces and the mixture thickens (5 – 7 minutes).
Make the Guacamole
While the vegetables cook, make the guacamole. First add the flesh of 2 medium avocados to a bowl, mash – then add ⅓ small white onion (finely chopped), 1 medium roma tomato (seeded and finely chopped), 1 finely chopped serrano pepper (seeded if desired), the juice of ½ a lime, and ½ tsp salt. 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
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!
Quick and Easy Black Bean Burrito Bowl
Ingredients
Method
- Prepare the seasoning – it should make just enough for the recipe. Feel free to 4x the recipe to have some on hand.
- 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 2 cups hot water (or according to package instructions) and 1 tsp salt. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
- Once the rice is ready, add the lime juice and cilantro. Stir, then set aside to serve.
- Meanwhile, begin thinly slicing your onions and bell peppers. Rinse and set aside your black beans.
- 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).
- 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.
- 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!
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