Black Bean and Lentil Burrito Bowls

These tasty Black Bean and Lentil Burrito Bowls feature saucy seasoned lentils and black beans served over a bed of crisp romaine lettuce and flavorful yellow rice with all the tasty taco toppings!

Course Main Dish

Cuisine American, Vegetarian

Keyword Black Bean Lentil Burrito Bowls

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 641kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

SAUCY BLACK BEANS AND LENTILS

15 oz black beans (1 can)
15 oz lentils (1 can)
½-¾ cup enchilada sauce
½ cup salsa
1 TBSP chili powder
2 tsp cumin
1 tsp garlic powder
salt and pepper to taste

BURRITO BOWLS

1 ½-2 cups cooked yellow rice or extra if a larger portion is desired
2 cups finely chopped romaine lettuce
1-2 cups chopped tomatoes
¼ cup guacamole
¼ cup sour cream (regular or vegan)
⅛-¼ cup fresh chopped cilantro leaves

EXTRA TOPPINGS - choose your favorites!

sauteed vegetables (peppers, zucchini, etc...)
tortilla chips for added crunch
pico de gallo
pickled red onions
hot sauce and/or taco sauce
corn or corn salsa
sliced jalapeños

Instructions

Cook rice via package instructions. You'll want approx. 1 ½ to 2 cups cooked rice for four the burrito bowls or make extra if you're meal prepping.
While the rice cooks, drain and rinse beans and lentils and add to a small saucepan. Add enchilada sauce and salsa along with chili powder, cumin, and garlic powder. Heat on medium-low until beans are warmed through and spices are fragrant.
Cayenne can be added for heat and smoked paprika or chipotle seasoning for some smoky flavor - play around with flavors and add any extra spices to taste. Season mixture with salt and pepper to taste and keep warm on lowest setting while you prep the remaining ingredients.
Chop veggies and choose your favorite toppings from the list above.
Now it's time to get our burrito bowl on! Divide lentil mixture, cooked rice, and lettuce between bowls. Top with fresh veggies all your favorite toppings and extras, saving the guacamole and sour cream for last. Dive in while it's hot and enjoy!
MEAL PREP INSTRUCTIONS
Leftover black bean and lentil filling will keep for up to 4 days (or the same as typical leftovers) in the fridge and can be frozen for up to a month. Whenever I make burrito bowls or tacos I always make some extra so I have lunch sorted for the following day or two.
You can assemble your bowls in meal prep containers and keep extras like sour cream, guac, tortilla chips and strips, etc… in little baggies or lidded containers on the side so you can heat up the hot components of the bowls then pile on the fresh toppings at the end.

Notes

The bean and lentil filling yields approx 2 + 3/4 cup. Feel free to use it as part of your weekly meal prep. You can make multiple bowls or use some for tacos and some for burrito bowls! It's even amazing on nachos!

Yellow rice, Spanish-style rice, Cauliflower rice, Cilantro Lime Rice, and quinoa all make excellent grain options.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any swaps/extras.

Nutrition