Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bean & Rice Burrito Bowls

Indulge in the vibrant flavors of Bean & Rice Burrito Bowls, a delightful and nutritious meal that perfectly marries the goodness of black beans and pinto beans with fluffy rice, creamy vegan ranch dressing, and zesty avocado salsa. This quick and easy recipe is ideal for busy weeknights or meal prep, allowing you to customize each bowl with your favorite toppings. Packed with fiber, protein, and healthy fats, these burrito bowls are not only satisfying but also a wholesome choice for anyone seeking a delicious plant-based dish.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small red onion (diced)
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 15-ounce can pinto beans (drained and rinsed)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • salt (to taste)
  • 1/2 cup vegan mayo
  • 4 tablespoons olive oil
  • 1 tablespoon fresh chives (minced)
  • 1 tablespoon fresh dill (minced)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1 tablespoon apple cider vinegar
  • salt & pepper (to taste)
  • 2 small avocados (cubed)
  • 1 serrano pepper (minced, optional)
  • 1 lime (juiced)
  • 1/2 cup corn
  • 1/2 teaspoon cumin
  • 2 tablespoons cilantro (chopped)
  • salt (to taste)
  • 2 cups cooked rice
  • Cilantro, pico de gallo, lime wedges (for serving)

Instructions

  1. In a skillet over medium heat, sauté diced red onion in olive oil until softened. Add drained black and pinto beans along with garlic powder, onion powder, smoked paprika, cumin, pepper, and salt. Cook for 5–10 minutes.
  2. In a mixing bowl, combine vegan mayo with olive oil, minced chives, dill, garlic powder, onion powder, dried parsley, apple cider vinegar, salt, and pepper. Mix well.
  3. For the avocado salsa, combine cubed avocados with serrano pepper (if using), lime juice, corn, cumin, cilantro, and salt in a separate bowl.
  4. Assemble the bowls by layering cooked rice at the bottom followed by the bean mixture and avocado salsa. Drizzle with vegan ranch before serving.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 550
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Unsaturated Fat: 21g
  • Trans Fat: 0g
  • Carbohydrates: 73g
  • Fiber: 18g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: Feel free to adjust spice levels to suit your taste. Experiment with various toppings like fresh cilantro or pico de gallo for added flavor.

save me