These vegetarian Black Bean Burrito Bowls have the most tasty mix of beans, veggies, salsa and toppings galore, all served over a bed of warm yellow rice.
I think it’s safe to say that burrito bowls are a pretty regular part of my family’s meal rotation.
Aside from being absolutely delicious, they’re also really easy to make and prep for the week! Add in the fact that everyone gets to customize their own burrito bow, and we’re basically hooked.
I usually do a little “Build Your Own Burrito Bowl” station situation and set out bowls of all our favorite toppings and fillings for each person to mix and match their ideal bowl.
We make them for dinner a few times a month and essentially never tire of them because you can legit make a different bowl each time by mixing up protein and topping choices to suit your mood. Hello amazing!
As written, these black bean burrito bowls are vegetarian and gluten-free.
Looking to go fully plant based with a vegan bowl?
Simply choose your favorite vegan toppings from the topping list in this post!
You can even make swaps such as using vegan cheddar shreds and vegan sour cream if you’d like — anything goes!
Tasty Toppings for Burrito Bowls
- grated cheese
- fresh cilantro
- chopped green onion
- grilled vegetables
- black bean salsa
- pico de gallo
- jarred or homemade salsa
- sour cream
- tomatillo salsa verde
- avocado salsa verde (yessss!)
- sliced black olives
- pickled jalapeño peppers
- pickled red onion
- shredded cabbage or slaw
- crushed tortilla chips
Burrito Bowl Sauce and/or Dressing Recipes
My go to is to add a drizzle (or dollop!) of sour cream, salsa, and sometimes a little bit of hot sauce for a kick. Once you mix it up and dig in it gets all saucy and glorious!
When I want to take a few extra minutes to make a dressing or sauce, here are my absolute favorites:
- Creamy Salsa Dressing
- Honey Chipotle Dressing
- Restaurant-Style Buttermilk Ranch Dressing
- Chipotle Honey Mustard
Black Bean Burrito Bowls
These baller black bean burrito bowls make the most amazing make-ahead meal prep lunches for the week.
Simply keep the lettuce and any other cold toppings separate (I make a little cold topping container to keep alongside the heat-and-eat containers) and simply reheat, top with your choice of “extras” and dive in!
Burrito bowls can be re-heated on a skillet stove-top or in the microwave and piled high with all your favorite toppings.
Sour cream and salsa are my favorite as well as some crispy tortilla chips for scooping. When I have it handy, I’m all about adding some guacamole too. Delicious!
Ready to get your burrito bowl on? Let’s get to it!
Black Bean Burrito Bowls
- 1/2 cup uncooked yellow rice
- 1 can black beans (drained and rinsed)
- 1 cup corn (canned or steamed from fresh/frozen)
- 1-2 cups chopped lettuce
- 1 cup Pico de Gallo (see recipe below)
- 1 jalapeño , sliced thin
- 1/2 cup grated cheddar cheese
- 2-4 TBSP sour cream for topping
- fresh cilantro or chopped green onion for topping
- crushed tortilla chips for optional crunch
- lime wedges for serving
EASY HOMEMADE PICO DE GALLO
- 2 cups finely diced roma tomatoes
- 1 cup finely diced white onion
- 1 jalapeño (seeds/stem removed)
- ¼-⅓ cup fresh chopped cilantro
- ½ lime , juiced
- ½-¾ tsp salt to taste
- Cook yellow rice via package instructions (approx. 20-25 min). While the rice cooks, prep all your burrito bowl ingredients, This way once the rice is ready the burrito bowls are ready for assembly! This way the whole meal can be made in under 30 minutes.
- To make the Pico de Gallo (which is basically just a chunky fresh salsa – delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you'll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!
- Drain and rinse black beans and prep corn as needed.
- Chop lettuce and thinly slice jalapeño.
- Once rice is done cooking, fluff with a fork and divide between two bowls.
- Add chopped lettuce, black beans, corn, pico de gallo salsa, cheese, and jalapeños to each bowl.
- Top with a dollop or two of sour cream or thin with some fresh lime juice and drizzle over bowls. Add any extra toppings your heart desires and enjoy! xoxo
Burrito Bowl Base Options
I like to use a combination of yellow rice and lettuce as the base for these tasty black bean burrito bowls. It’s fresh and flavorful!
You can use any type of rice you enjoy from plain white rice to cilantro lime rice or even brown rice. Cauliflower rice is also an excellent option!
I’ve also made burrito bowls with my cilantro lime quinoa as the base and it comes out fantastic.
As a bonus all of these burrito bowl base options are gloriously gluten-free. Woot!
Looking for more Burrito Bowl Recipes?
- NEW! Cauliflower Rice Burrito Bowls
- Spaghetti Squash Burrito Bowls
- Vegetarian Burrito Bowls with Roasted Cauliflower
- Carnitas Burrito Bowls via What’s Gaby Cooking
- Chicken Kitchen Mexican Chop Chop Burrito Bowl Copycat
If you get a chance to try these baller black bean burrito bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!