Spicy Black Bean Burrito Bowl
All the bold, satisfying flavors of a loaded burrito — without the wrap. Seasoned black beans, fluffy cilantro-lime rice, sweet corn, and creamy avocado make this a crowd-pleasing weeknight favorite.
Ingredients
- • 1 cup long-grain brown rice
- • 2 cups water
- • 1 can (15 oz) black beans, drained and rinsed
- • 1 cup sweet corn kernels (fresh, frozen, or canned)
- • 1 ripe avocado, sliced
- • 1/2 cup cherry tomatoes, halved
- • 1/4 cup red onion, diced
- • 2 tbsp fresh cilantro, chopped
- • Juice of 1 lime
- • 1 tsp ground cumin
- • 1/2 tsp chili powder
- • 1/4 tsp cayenne pepper (adjust to taste)
- • Your favorite salsa
- • Hot sauce (optional)
- • Salt and pepper to taste
Instructions
Cook the brown rice according to package directions. When done, fluff with a fork and stir in half the cilantro, half the lime juice, and a pinch of salt to make cilantro-lime rice.
In a small saucepan, combine the black beans with cumin, chili powder, cayenne, and a splash of water. Heat over medium for 5-7 minutes, mashing some beans lightly with a fork for a creamier texture.
If using frozen corn, cook in a dry skillet over high heat for 3-4 minutes to get a nice char.
Divide the cilantro-lime rice between two bowls.
Top each bowl with seasoned black beans, charred corn, cherry tomatoes, red onion, and sliced avocado.
Squeeze remaining lime juice over the top, add your favorite salsa, and garnish with remaining cilantro.
Serve with hot sauce on the side for those who like extra heat.