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.
Burrito bowls are just what they sound like - the filling of a burrito in a bowl, minus the tortilla. A burrito bowl, much like a burrito, starts with beans and rice. Then, your favorite toppings are added, like salsa, lettuce, cilantro, and sliced avocado.
The star of the show is the seasoned black bean filling. It's made with cooked black beans, sautéed onions, and taco seasoning (it's sooo easy). This filling is versatile and filled with flavor - I also use it in my sweet potato black bean tacos!
Have picky eaters? Make a burrito bowl bar, complete with a variety of burrito toppings, so that everyone can customize their own bowl! Plus, leftover black bean filling can be stored in the refrigerator for meal prep all week long.
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
- Olive 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.
The rest of the ingredients are optional toppings - add your favorites! Pictured above are our toppings of choice: avocado, salsa, sour cream, cilantro, and lettuce.
Rice alternatives
Want to replace the rice? Pasta, spaghetti squash, cauliflower rice, zucchini noodles, or even potatoes like hash browns (breakfast burrito bowl maybe?) work as substitutes. Or, add more lettuce and make a black bean salad instead.
Optional toppings
Burrito bowls are a great dinner idea for families who can't agree on what to eat. Try making a burrito bowl bar, with a wide variety of toppings for each person to customize their own bowl!
- Avocado
- Salsa
- Pico de gallo
- Lettuce
- Sour cream
- Cilantro
- Shredded cheese
- Crumbled cotija cheese
- Tortilla strips
- Sautéed onions and peppers
- Corn
- Red onion
Can I use raw/dried beans?
No - do not use raw beans in this recipe! This recipe is not written to include proper cooking time for raw beans and is only intended to warm up beans that have already been cooked.
Here's a great post on how to cook beans: Love & Lemons - How to Cook Beans
Make ahead and freezing
Black bean burrito bowls make a fantastic meal prep lunch or dinner. Make a single or double batch of beans and rice and store in the refrigerator alongside your favorite toppings.
Assemble your burrito bowl in just a few minutes - it can be enjoyed warm or cold.
Prepared seasoned black beans will keep for 3 to 5 days in a tightly sealed container in the refrigerator, or can be frozen for up to 3 months.
Recommended
📖 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
- 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.
- Bowls can be served warm or cold.
- 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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