Black Bean Burrito Bowls
These versatile bowls feature seasoned and simmered black beans paired with a variety of simple but flavorful burrito ingredients.
Servings: 4 bowls
Calories: 844kcal
Ingredients
Rice
- 1 ½ cups dry white rice see note #1
- 3 cups water *or use your preferred method to cook the rice
- ¼ teaspoon salt
Black Beans
- 2 15 ounce cans low-salt black beans do not drain!
- ¼ cup chopped cilantro
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- pinch of cinnamon
- ¼ cup lime juice from 2-3 limes
- zest of one lime
Chipotle Sauce
- 1 cup vegan mayonnaise plain yogurt also works
- ¼ cup cilantro roughly chopped
- 2 cloves garlic minced
- 2 tablespoons lime juice from 1 medium lime
- zest from one lime
- ½ teaspoon chipotle chili powder add 1 teaspoon to make spicy
- ¼ teaspoon salt
- 2-4 tablespoons milk more as needed
Bowl Ingredients
- 2 handfuls spinach leaves torn or roughly chopped
- 1 cup fire-roasted frozen corn
- to taste: salsa, pickled onions, tortilla strips, roasted pumpkin seeds
Instructions
- To make the rice: Rinse rice well under cool running water. In a medium pot, combine the 2 cups rice, 3 ½ cups water, and ¼ teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a low simmer and cover. Cook until the water is absorbed, about 20 minutes. Turn off the heat and let the rice sit while covered for 5 minutes. Fluff with a fork.
- Combine the black beans, cilantro, garlic powder, chili powder, smoked paprika, salt, and cinnamon in a medium sauce pot. Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over medium-low heat. Simmer uncovered for 15 minutes, stirring occasionally.
- Remove beans from heat. Stir in the lime juice and lime zest.
- While the beans are simmering, prepare the chipotle sauce. In a medium bowl, whisk together the mayo, cilantro, garlic, lime juice, lime zest, chipotle chili powder, and salt. Whisk in milk as needed to reach a sauce-like consistency.
- This recipe makes 4 bowls. Divide all ingredients between bowls. Garnish with addition cilantro and lime wedges and toppings of your choice. Enjoy!
Notes
- Rice: Yellow and brown rice also work but have different water ratios and cook times.
- If using black beans cooked from dry, add ¾ cup to 1 cup of vegetable broth. Water works in a pinch.
- Tortilla strips are usually by the salad dressings and croutons at the grocery store.
- More topping ideas/bowl additions: Roasted vegetables like sweet potato or butternut squash, fajita veggies, guacamole, avocado, cotija cheese.
- Nutrition facts are an estimate and consider all of the sauce being divided between 4 bowls.
Nutrition
Serving: 1bowl without toppings | Calories: 844kcal | Carbohydrates: 104g | Protein: 19g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 942mg | Potassium: 817mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1846IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 4mg
