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burrito bowl with beans

burrito bowl with beans

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A quick, budget-friendly, and nutritious meal featuring a flavorful cilantro-lime rice base topped with seasoned beans, charred corn, fresh bell peppers, and creamy avocado.

Ingredients

Scale

2 cups Long-grain white rice or Brown rice (cooked)
1 15 oz can Black beans or Pinto beans (rinsed)
1 cup Corn kernels (frozen or canned)
1 medium Red bell pepper (diced)
1/4 cup Fresh cilantro (chopped)
2 tablespoons Fresh lime juice
1 large Ripe avocado (sliced)
1/2 cup Pico de gallo or favorite salsa
1 tablespoon Taco seasoning or Cumin/Chili powder

Instructions

  1. Cook your rice according to the package instructions until fluffy
  2. While the rice is cooking, place a small saucepan over medium heat and add the rinsed beans, a splash of water, and the taco seasoning. Simmer for about 5 minutes
  3. Dice the red bell pepper and chop the fresh cilantro
  4. If using frozen corn, quickly sauté it in a pan until it turns golden brown and slightly charred
  5. Once the rice is done, fluff it with a fork and stir in the lime juice and a handful of the chopped cilantro
  6. To assemble, place a generous scoop of the seasoned cilantro-lime rice in each bowl
  7. Top the rice with the warm spiced beans, charred corn, diced peppers, and a large dollop of salsa
  8. Finish each bowl with fresh avocado slices and an extra squeeze of lime juice

Notes

Always rinse canned beans thoroughly to remove excess salt and metallic taste.

Season your rice while it is still hot to ensure the grains absorb the lime juice and salt properly.

For meal prep, store warm components (rice and beans) separately from cold components (avocado and salsa) to keep ingredients fresh.

To prevent avocado from browning, toss slices in a little lime juice before serving.

Variations include using quinoa or cauliflower rice for a low-carb option, or adding grilled chicken or roasted sweet potatoes.