August 17, 2021 by Amy Duska | We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.
Black Bean Burrito Bowl
Black Bean Burrito Bowls are perfect for your Cinco de Mayo party or any night of the week for that matter! Plant-based, full of flavor and complete with an amazing dairy-free creamy chipotle sauce.
Are you ready for a "fiesta" in your mouth? I know you are ... and I've got just the thing to make it happen! This bowl is so flavorful and a cinch to put together. It's packed with plant-strong nutrition and there's no skimping on flavor here. Welcome to Flavor Town people!
Ingredients
- Black Beans: Season up a can of black beans with a little cumin and chili powder. We always make sure to make extra Instant Pot black bean soup so that we have leftovers for these bowls!
- Rice: Yellow rice is perfect for these burrito bowls but you can use any type of rice you prefer.
- Roasted Corn: Trader Joe's sells roasted corn in the frozen section, or make your own from scratch.
- Creamy Chipotle Sauce: A dairy free creamy chipotle sauce that is amazing over these bowls. Use it as a sour cream substitute on chicken tacos and nachos!
- Garnishes: Chopped tomatoes, avocado, fresh cilantro and onions are just a few things to garnish these bowls with. The sky's the limit!
Assembly
- Prepare rice as directed on package. Season beans with cumin and chili powder and then cook on stove in a skillet until heated thoroughly. Heat corn on stovetop or in the microwave.
- Place the rice, beans and corn into 4 bowls and top with remaining ingredients. Serve with sourdough tortillas on the side or tortilla chips crumbled on top.
This is the perfect dish to serve at your upcoming Cinco de Mayo parties because the flavors go perfectly with those delicious margaritas you're going to be serving.
More easy Mexican inspired recipes
- Restaurant Style Guacamole
- Instant Pot Mexican Shredded Chicken
- Instant Pot Black Bean Soup
- Instant Pot Chicken Tacos
Black Bean Burrito Bowl
Black Bean Burrito Bowls are easy to make and bursting with bold flavors!
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Servings: 4
INGREDIENTS
- 2 cups cooked rice
- 2 cups cooked black beans (drained)
- ½ teaspoon ground cumin
- ½ teaspoon ground chili powder
- 1 cup roasted corn
- creamy chipotle sauce
- garnishes (lime, cherry tomatoes, avocado, fresh cilantro)
INSTRUCTIONS
- Prepare rice as directed on package. Season beans with cumin and chili powder and then cook on stove in a skillet until heated thoroughly. Heat corn on stovetop or in the microwave.
- Place the rice, beans and corn into 4 bowls and top with remaining ingredients. Serve tortillas toasted on the side or crumbled on top.
Nutrition
Calories: 298kcal | Carbohydrates: 47g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 581mg | Fiber: 11g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
What a great recipe. Black beans & rice is a good starter, but the roasted corns brings it up a notch. We always buy extra corn on the cob in order to freeze some & it roasts up nice. Didn't have cashew butter but peanut butter is a reasonable substitute. We sauteed some shrimp in with homemade (low salt) taco seasoning and it worked great. Also the "extras" like avocado, cherry tomatoes, and fresh cilantro are essentials.
I make this at least every other week now
This dish was a crowd pleaser with my picky eaters!! Will definitely be making it again!
Very cheap, easy meal! Very filling also, we added more sauce to make extra saucy 🙂 Overall good Recipe, will make again!
I made this recipe tonight and absolutely loved it! I "roasted" my own corn by throwing some frozen corn into a heavy bottom pan with some oil, lime juice, and chili powder until the corn was golden brown. I topped my bowl with cucumbera, cherry tomatoes, black beans, and green onions. I also used the Chipotle Bitchin' Sauce so I wouldn't have to make my own.
This recipe is easy to modify for whatever your preferences are and is a quick recipe that can be served in less than 30 minutes. I highly recommend!