Black Bean Burrito Bowls

6 Servings
50 min
Black bean burrito bowls are a dish that I've been making a while, because they're so easy, healthy and delicious. What more could you want out of a dinner, really? I usually reach for this recipe on an I-didn't-plan-dinner day, because they are just so easy to throw together with whatever you have in your fridge/pantry. But they're so tasty that they are also part of our regular meal rotation. These are also a great meal-prep option - when I make these in advance I mix the beans, rice, roasted veggies, and sauce and keep it in a separate container to the cold veggies. That way I just heat the rice mixture and throw on the cold veggies/toppings when I'm ready to eat.
These bowls are super filling, and very healthy thanks to all the veggies and black beans. Last night after eating these for dinner, my husband declared it was the first time in a long time that he didn't have room for dessert. I'm not sure if that is a compliment to this dinner, or an insult to the rest... but I'm telling myself it's a compliment. 
So, what's in them? It's ridiculously simple. Its a rice base, topped with roasted veggies, black beans, cheese, raw veggies, and some sauce. There's no meat, making these vegetarian friendly, and depending on toppings these could even work for vegan diets as well. For the roasted veggies, we use onions, carrot, pepper, sweet potato, and frozen corn. In the past I've included broccoli, beets, zucchini, and green beans - literally whatever I have.For the raw veggies, I usually do lettuce, avocado, and cucumbers; in the past I have also done tomatoes, and raw peppers. This is such a versatile dinner, anything goes! Garnish with a wedge of lime and some cilantro and you have yourself a restaurant-worthy meal.
For the sauce, I have used many different things. I sometimes do a dollop of sour cream. Other times I use ranch and a chipotle hot sauce. We actually now have a spicy chipotle barbecue sauce that we have been enjoying on these bowls a lot! If you're in Canada, PC Brand has this amazing chipotle ranch salad dressing. It goes great on this! Another favorite of mine is Renee's Southwest Ranch Salad dressing. I've even done Greek yogurt and chipotle sauce/powder in a pinch! And honestly - The roasted veggies are so flavorful that if you want to skip sauce altogether it still tastes good!
Black Bean Burrito Bowls
Recipe details
  • 6  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 1/2 cups rice
  • 1 cup frozen corn niblets
  • 1/2 cups diced bell pepper (about 1-2 medium peppers)
  • 1 cup quartered and sliced carrot (about 1-2 medium carrots)
  • 1/2 cup diced onion (about 1 small cooking onion)
  • 1 1/2 cups diced sweet potato (about 1 small sweet potato)
  • 2 tablespoons olive oil
  • 1 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 2 cups iceberg chopped iceberg lettuce
  • 1/2 cup quartered and sliced cucumbers
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • 1/2 cup chopped cilantro
  • sauce (use your favorite; we like sour cream, ranch, chipotle hot sauce, and many more!)

Preheat oven to 425 F, line a baking sheet with parchment paper
Prepare rice according to package instructions. (We used white Jasmine rice, and mixed the 1 1/2 cups with 3 cups water, brought to boil, then covered, turned down heat, and simmered for 10 minutes)
While rice is cooking, toss corn, bell pepper, carrot, onion, and sweet potato with olive oil, chipotle powder, garlic powder, salt, and pepper in a large bowl
Pour the seasoned veggies onto the prepared pan, spread them out as much as possible and bake in preheated oven 25-30 minutes, or until softened. Stir veggies around the 15 minute mark to help with even cooking
Heat the black beans (I usually add them to a pan with 1/4 cup of water and turn to low while the rest of the meal is cooking)
Once everything has finished cooking, put rice, followed by roasted veggies, then black beans, cheese, lettuce, cucumbers and avocado into a bowl. Serve with a lime wedge, cilantro, and a drizzle of sauce
Natalie | The Kollee Kitchen
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