Description
A vibrant and flavorful Black Bean Burrito Bowl combining seasoned black beans, roasted corn, and fluffy rice, topped with creamy chipotle sauce and fresh garnishes. Perfect for a quick and satisfying meal that’s packed with protein and spice.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 2 cups cooked black beans, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1 cup roasted corn
Sauce and Garnishes
- Creamy chipotle sauce (about 1/4 cup per serving or as desired)
- Cilantro (for garnish)
- Lime wedges (for garnish)
- Cherry tomatoes, halved (for garnish)
- Avocado slices (for garnish)
Instructions
- Cook the rice: Prepare 2 cups of rice according to the package instructions until fully cooked and fluffy, then set aside.
- Season the black beans: In a skillet over medium heat, combine the 2 cups of cooked black beans with 1/2 teaspoon ground cumin and 1/2 teaspoon ground chili powder. Stir and heat the mixture until warmed through, about 5 minutes.
- Heat the roasted corn: Warm 1 cup of roasted corn either on the stovetop in a small pan over medium heat for 3-4 minutes or microwave until hot, about 1-2 minutes.
- Assemble the burrito bowls: In each serving bowl, layer the cooked rice, then add the seasoned black beans, and top with the heated roasted corn.
- Add sauce and garnishes: Drizzle creamy chipotle sauce over the top according to taste, then garnish each bowl with fresh cilantro, lime wedges, halved cherry tomatoes, and avocado slices.
- Serve: Enjoy the bowls immediately for best flavor, or cover and refrigerate for later consumption.
Notes
- You can substitute white rice with brown rice or quinoa for added nutrition.
- For extra protein, add grilled chicken or tofu.
- The creamy chipotle sauce can be homemade or store-bought.
- Adjust the spice level by varying the amount of chili powder or adding fresh jalapeños.
- Leftovers can be refrigerated up to 3 days; reheat before serving.
