Black bean burrito bowls are easy to prepare and enjoy all week long. Seasoned black beans and rice are paired with your favorite toppings like salsa, sliced avocado, and cilantro.
Recipe summary
Flavor: Like your favorite fast food burrito, minus the tortilla. Spicy, flavorful, and hearty.
Easy to customize: Add your favorite toppings, like salsa, guacamole, sour cream, and fresh cilantro.
Serves: 4 people
Great for: Meal prep, weeknight dinners, picky eaters (make a burrito bar to choose your own toppings)
Similar to: Black Bean Breakfast Burritos and Avocado Black Bean Salad
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Ingredients and substitutions
- Black beans - You'll need two 15-ounce cans of cooked black beans (or 3 cups of cooked beans) to make the recipe as directed. Canned beans are already cooked, which saves you time and effort. If you have dried beans on hand, they'll need to be fully cooked before beginning this recipe.
- Onion - Adds flavor to the black bean filling. Minced garlic also makes a great optional addition here.
- Olive oil - Can be substituted with your favorite cooking oil.
- Taco seasoning - Homemade taco seasoning or store bought taco seasoning works just fine in this recipe.
- Rice - Any cooked rice works in this recipe - use your favorite. Microwave rice packets are great for quick weeknight meals.
- Optional toppings - I used avocado, salsa, sour cream, cilantro, and lettuce. Feel free to add your favorites like cheese, guacamole, and pico de gallo.
How to make burrito bowls
- Sauté onions in a pan with olive oil.
- Add black beans and seasoning and cook until beans are warmed through.
Tips and tricks
Add your favorite toppings - Shredded cheese, crumble cotija cheese, pico de gallo, tortilla strips, corn, and red onion make great toppings for your burrito bowls.
Make a burrito bar for dinner - Have burrito bowl night and make a bar of toppings that everyone loves. It's easy and fun to customize your bowl with your favorite ingredients.
Use canned beans - This recipe is quick and easy because we're using canned beans, which are cooked and ready to eat as is. If you've got dried beans on hand, they'll need to be rehydrated and cooked before beginning this recipe.
Frequently asked questions
No. This recipe is written to be prepared with cooked beans. If you have raw/dried beans on hand, they must be cooked before beginning this recipe. Here's a great post on how to cook beans: How to Cook Beans
The bean filling freezes well for up to 3 months and is great for meal prep. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
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📖 Recipe
Black Bean Burrito Bowls
Ingredients
Beans and rice
- 1 tablespoon olive oil
- 2 15-ounce cans black beans, drained and rinsed
- 1 small onion, diced
- 1 tablespoon taco seasoning
- 2 cups cooked rice
Optional toppings
- 1 head romaine lettuce, chopped
- 1 avocado, sliced
- ½ cup salsa
- ¼ cup sour cream
- ¼ cup chopped cilantro
Instructions
- In a skillet over medium heat, add olive oil. When hot, add diced onions and cook for 3 to 4 minutes, or until onions begin to brown. Add drained and rinsed canned beans, taco seasoning, and a splash of water, tossing to coat. Cook until heated through, about 2 to 3 minutes. Remove from heat and set aside.
- Assemble your bowls: Add ½ cup of cooked rice and about ¾ cup of black bean filling. Add your favorite toppings, like chopped lettuce, sliced avocado, salsa, sour cream, and chopped cilantro.
Notes
- How many beans do I need?: Two 15-ounce cans of black beans = about 3 cups of cooked black beans. Do not use raw beans in this recipe, beans must be cooked beforehand.
- Storage: Cooked seasoned beans will keep in a sealed container in the refrigerator for 3 to 5 days, or frozen for up to 3 months.
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