- 1 cup uncooked Long Grain White Rice
- 15 ounce can Black Beans
- 0.5 cup Salsa
- 1 cup Frozen Corn
- 1 head of Romaine Lettuce
- 0.25 cup, chopped Fresh Cilantro/Parsley
- 1 small Onion
- 2 small Garlic Cloves
- 0.5 cup, halved Grape Tomatoes
- 1 Avocado
- 1 Lemon/Lime
- 0.5 cup Pickled Red Onions/Raw Red Onion
- 1 teaspoon, divided Kosher Salt
- 1 teaspoon Chili Powder
Better than Chipotle black bean burrito bowl that happens to be 100% plant-based!
This burrito bowl is made with some basic kitchen staples and I tend to make it whenever I’m running out of food or I need to use up what’s left in my refrigerator.
I always keep my freezer stocked with frozen vegetables, especially frozen corn and my pantry stocked with canned beans.
Not only is this burrito bowl delicious but it’s also very nutritious and so colorful!
Black beans have a lower glycemic index compared to many other high-carbohydrate foods. This means they cause a smaller rise in blood sugar after a meal.
For me, black beans are best friends with corn. The two together are visually pleasing and a great flavor combination.
You can use any vegetables you have on hand. A lot of times, I also add grated carrots, pickled jalapeños, red kidney beans, leftover chicken and brown rice or quinoa!
If you are into pickled red onion, I highly recommend making them and adding them to anything you eat!
It pairs especially well with this burrito bowl or any other grain bowl you make.
You can also add cheese, greek yogurt or sour cream to this burrito bowl.
Customize this black bean burrito bowl however you like!
Cook The Rice
Add 1 cup of uncooked rice to your pot then cover with 1/5 cup of water.
Cover, turn the heat to high and bring it up to a boil.
Once at a boil, lower the heat to low and cook until all of the water has been absorbed by the rice and the rice is fully cooked.
This will take about 15-20 minutes.
Season the rice with 1/2 teaspoon salt, 1 Tablespoon of lemon or lime juice and also add 1/4 cup of chopped parsley or cilantro.
Fluff with a fork then set aside.
Sauté The Corn
Heat a large skillet on high heat then add 1 Tablespoon of olive oil and the frozen corn.
Stir and sauté for 3 minutes then transfer the corn to a bowl.
No need to clean the skillet as you will use it again to make the beans.
Make The Beans
Lower the heat to medium then add the chopped onion and 1 Tablespoon of olive oil (if the skillet is dry).
Stir and sauté for about 1 minute then add the 1 teaspoon of chili powder and 1/2 teaspoon of salt. Stir and allow the heat to toast the spices for 20-30 seconds.
Next, drain and rinse the canned black beans well then add them to the skillet.
Stir and sauté for 3 minutes or until the beans are fully heated through.
Turn off the heat.
Build The Burrito Bowls
First, wash, dry and chop the romaine lettuce.
Next, wash and halve the grape tomatoes.
To build the burrito bowls, start by adding some lettuce then a bit of rice, black beans, corn, salsa, grape tomatoes, half of an avocado for each bowl and pickled or raw red onion slices.
Season with a bit more salt and chili powder and enjoy!
You can also store all of the burrito bowl components separately in the refrigerator for up to 3 days!
If you plan on taking this to school or work for lunch the next day, you can store everything in one container but I do recommend keeping the salsa and pickled red onion