Black bean burrito bowls are easy to prepare and enjoy all week long. Seasoned black beans and rice are topped with your favorite toppings like salsa, sliced avocado, and cilantro.
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.