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.
see blog post for even more tasty toppings and some optional dressing recipes too
Instructions
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
Notes
This recipe was written to serve two but can easily be doubled or tripled for a larger family.Love veggies? Us too! Feel free to add extra veggies to your burrito bowl. Grilled or roasted vegetables are especially awesome.
Looking to go fully plant based with a vegan bowl? Simply choose your favorite vegan toppings to mix and match your ideal burrito bowl. You can even make swaps such as using vegan cheddar shreds and vegan sour cream if you'd like.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings/swaps and enjoy!