Black Bean Burrito Bowl
A customizable bowl combining seasoned black beans, rice, and fresh vegetables with swappable proteins and toppings. Build your base, choose a protein, and layer with garnishes and sauce.
Ingredients
Method
Dice the onion, mince the garlic, and chop the cilantro. Cut bell pepper and tomato into bite-sized pieces. If using fresh avocado, slice or mash it just before assembly.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
Add black beans and taco seasoning (or 1 tsp cumin, 0.5 tsp chili powder, 0.25 tsp garlic powder, pinch salt). Stir and cook for 5 minutes until heated through. Squeeze lime juice over beans and set aside off heat.
Warm cooked rice on the stovetop over low heat or in a microwave until just warm, about 3–5 minutes.
If using fresh chicken or ground turkey, cook in the same skillet (or a separate one) over medium-high heat with taco seasoning and a pinch of salt until cooked through, 8–10 minutes. For tofu or chickpeas, warm them in the skillet with taco seasoning for 3–4 minutes.
In a bowl or on a plate, create the base: spread rice in the center, top with seasoned black beans.
Arrange cooked protein on one side of the bowl. Place bell pepper, tomato, and avocado around the bowl in separate sections.
Top with cilantro. Spoon salsa (or cilantro-lime crema) over the center. Serve with lime wedge on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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