Black Bean Burrito Bowls - Chelsea's Messy Apron (2024)

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Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce.

These Black Bean Burrito Bowls Are…

1. Packed with flavor: Combines savory, tangy, and spicy!
2. Good for you: Loads of fiber, vitamins, and plant-based protein.
3. Make it your way: Switch things up to fit what you like or need.
4. Quick fix: Easy to whip up, even on those hectic nights.
5. Meal prep friendly: Whip up all the components and enjoy throughout the week.
6. Versatile: Great as a bowl or all stuffed in a burrito for meal-prepping variety.

Black Bean Burrito Bowls Ingredients

• Black beans: Drain and rinse before using.
• Red bell pepper: Choose bright, firm peppers for flavor.
• Butter or olive oil: Quality olive oil for flavor or use unsalted butter for richness.
• Paprika: Choose smoked paprika for a deeper flavor.
• Corn: We prefer frozen over canned.
• Cilantro and green onions: Use fresh; chop right before using for best flavor.
• Jalapeño peppers: Deseed for less spice; leave seeds in for more heat.

Sauce Ingredients

• Mayonnaise: We love Hellman’s/Best Foods® here.
• Cumin, chili powder, and paprika: The flavor powerhouse!
• Lime: We like to zest limes with a microplane and juice with a citrusjuicer.
• Sriracha: Adjust for desired spice level.

Black Bean Burrito Bowl Topping Options:

• Avocado: Choose ripe ones for creaminess; slight give indicates ripeness.
• Cheese (Cotija): Salty and flavorful.
• Pickled red onions: For added tang.
• Other ideas: different cheeses, diced tomatoes or pico de gallo, sour cream, guacamole, tortilla chips/strips, drizzle of hot sauce.

How To Make Black Bean Burrito Bowls:

• Cook the rice: Follow the recipe for cilantro-lime or plain rice.
• Prepare sauce: Combine mayo, lime, spices, and sriracha; refrigerate.
• Sauté beans: Heat butter or oil, cook red pepper, add beans with seasonings.
• Brown the corn: Cook until roasted; cool, then mix with cilantro, onions, optional jalapeños and lime.
• Assemble bowls: Layer rice, beans, corn, avocado; add toppings.
• Serve: Drizzle with sauce and enjoy!

QUICK TIP

It’s fine to add frozen corn to the pan straight from the freezer. It’ll thaw quickly. If you prefer, you can put the frozen corn in a colander and run cold water over it until the corn thaws.

More Vegetarian Favorites:

• Vegetarian Chili
• Vegetarian Enchiladas
• Grain Bowl
• Vegetarian Nachos
• Vegetarian Tacos

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Black Bean Burrito Bowls

5 from 14 votes

- Review this recipe

Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce.

Print Recipe

Black Bean Burrito Bowls

5 from 14 votes

- Review this recipe

Print Recipe

Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce.

Course Dinner, lunch, Main Course

Cuisine American, Healthy, Vegetarian

Keyword Black Bean Burrito Bowls

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 4 servings

Chelsea Lords

Calories 953kcal

Author Chelsea Lords

Cost $10.12

See Also

The Best Vegan Potato Salad40+ of the BEST Salad RecipesTurnbuckle Lobster RollsChopped Cauliflower Broccoli Salad with Avocado Dressing

Ingredients

Black Beans

• ▢ 1½ tablespoons unsalted butter (or olive oil)
• ▢ 1 large red bell pepper, diced
• ▢ 2 cans (15.5 oz each) black beans, drained & rinsed
• ▢ ½ teaspoon paprika
• ▢ Salt&pepper

Corn Topping (OR just use Fire-Roasted Corn)

• ▢ 1 tablespoon unsalted butter (or olive oil)
• ▢ 1½ teaspoons minced garlic
• ▢ 2½ cups frozen corn
• ▢ ⅓ cup each: finely diced cilantro and thinly sliced green onions
• ▢ Optional: 1½ tsp diced jalapeños, squeeze lime juice

Sauce

• ▢ ½ cup good mayo
• ▢ 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest
• ▢ ⅛ teaspoon ground cumin
• ▢ ½ teaspoon each: paprika and ground chili powder
• ▢ 1 teaspoon sriracha sauce

For Serving/Topping

• ▢ 1 batch cilantro-lime (or plain) rice
• ▢ 1 large ripe avocado, diced
• ▢ Optional: cheese (we love Cotija), jalapeños, lime, cilantro, pickled red onions

Instructions

• RICE: Follow your chosen recipe for cilantro-lime or plain rice.

• SAUCE: Whisk together sauce ingredients until smooth. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Refrigerate until using.

• CORN: In a large nonstick skillet, melt butter or heat oil over high heat. Add garlic, stir for 15 seconds. Add corn, and cook until browned, 5-8 minutes. Stir only occasionally (stirring too often will keep it from browning). Season to taste (I add 1/4 tsp each s&p). Cool to room temperature, then stir in remaining "corn" ingredients.

• BLACK BEANS: In same skillet, over medium-high heat, melt butter or heat oil. Sauté red pepper, stirring only occasionally until slightly charred, about 5 minutes. Stir in black beans and paprika, season to taste (I add a pinch s&p), and heat through. Remove.

• ASSEMBLY: Layer rice in bowls. Divide black beans then corn evenly among bowls. Divide avocado and any optional toppings. Drizzle sauce generously over bowls and enjoy.

Recipe Notes

Meal Prepping:

• Rice and beans: Cool separately, then store in airtight containers in the fridge for up to 4 days.
• Corn topping and sauce: Keep in separate airtight containers in the fridge; sauce lasts up to a week, corn topping 3-4 days.
• Avocado: Best sliced fresh. To store leftovers, drizzle lemon/lime juice and refrigerate in airtight container for 1-2 days.
• Assembly: For best freshness, assemble bowls just before serving.

Ways To Use Leftovers

• Tacos: Fill taco shells with reheated leftovers, top with cheese and salsa.
• Omelette: Fold leftovers into beaten eggs, cook until set, and top with salsa.
• Stuffed sweet potatoes: Serve leftovers over baked sweet potatoes.
• Wrap: Roll leftovers in a tortilla with lettuce and cheese for an easy lunch on the go.

Nutrition Facts

Serving: 1serving | Calories: 953kcal | Carbohydrates: 131g | Protein: 29g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 1557mg | Fiber: 28g | Sugar: 3g | Vitamin A: 1939IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 7mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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