Black Bean Burrito Bowls – Chelsea’s Messy Apron


Dinner

Dinner

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.

Black Bean Burrito Bowls ready to be enjoyed!

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.

Sauce ingredients being combined in a bowl.

Black Bean Burrito Bowls Ingredients

  • Black Beans: Drain & rinse before using.
  • Red Pepper: Choose bright, firm peppers for flavor.
  • Butter/Olive Oil: Quality olive oil for flavor or use unsalted butter for richness.
  • Paprika: Smoked for deeper flavor.
  • Corn: Frozen is preferred over canned.
  • Cilantro & Green Onions: Use fresh; chop right before using for best flavor.
  • Jalapeños: Deseed for less spice; leave seeds in for more slice.

Sauce Ingredients

  • Mayonnaise: We love Hellman’s/Best Foods here.
  • Cumin, Chili Powder & Paprika: The flavor powerhouse!
  • Lime: We like to zest limes with a microplane & juice with a citrus juicer.
  • Sriracha: Adjust for desired spice level.

Black Bean Burrito Bowl Topping Options:

  • Avocado: Choose ripe 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.

Corn being charred, then all the herbs being being together.

How To Make Black Bean Burrito Bowls:

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

Peppers, beans, and seasonings being sautéed for these black bean burrito bowls.

STORAGE

Meal Prep Black Bean Burrito Bowls

  • Rice & Beans: Cool separately, then store in airtight containers in the fridge for up to 4 days.
  • Corn Topping & 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.

Black Bean Burrito Bowls on a bed of rice ready for to be enjoyed.

More Vegetarian Favorites:

Black Bean Burrito Bowls

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.

Black Bean Burrito Bowls

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.

Ingredients

Corn Topping (OR just use Fire-Roasted Corn)

Instructions

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

  • SAUCE: Whisk together sauce ingredients until smooth. Season to taste (I add 1/4 tsp salt & 1/8 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 & Beans: Cool separately, then store in airtight containers in the fridge for up to 4 days.
  • Corn Topping & 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: 544kcal | Carbohydrates: 56.9g | Protein: 16.8g | Fat: 29.9g | Cholesterol: 30.6mg | Sodium: 1033.1mg | Fiber: 17.8g | Sugar: 9g

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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