Black Bean Burrito Bowl is a go-to for busy nights, easy meal prep, or when you want something hearty and nourishing without the fuss.
Built on a base of rice or cauliflower rice and loaded with black beans, corn, tomatoes, avocado, and more, it’s colorful, satisfying, and full of plant-based protein.
You can keep it vegetarian or make it vegan with simple swaps. It’s quick to make, fun to customize, and always a hit—perfect for family dinners or lunch the next day.
Why You’ll Love This Recipe
This bowl is simple, budget-friendly, and seriously delicious. It’s packed with fiber and plant-based protein, naturally gluten-free, and easy to adapt to your taste or dietary needs.
You can use up leftovers, toss in what’s in the fridge, and make it as mild or bold as you like. It’s great for meal prep, reheats well, and lets everyone in the family build their own bowl.
Whether you’re keeping it meatless or adding your favorite toppings, it’s a fresh and satisfying meal every time.
What You’ll Need
For the Bowl Base:
- 1 cup cooked white or brown rice (or cauliflower rice for low-carb)
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup canned or frozen corn, thawed
- ½ cup diced cherry tomatoes or Roma tomatoes
- ½ avocado, sliced or diced
- ¼ cup diced red onion
- ½ cup shredded lettuce or chopped romaine
- Fresh lime wedges
- Fresh cilantro, chopped (optional)
For the Sauce (optional but recommended):
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- Pinch of salt
- Optional: hot sauce or chipotle powder for heat
Pro Tips
- Use warm rice and beans if serving immediately—it enhances flavor and comfort.
- Season as you go—adding a pinch of salt or lime juice to the beans or rice adds layers of flavor.
- Prep in batches—cook extra rice and beans to store for bowls throughout the week.
- Double the sauce—it works well as a dip for veggies or a spread for wraps.
- Make it your own—set up a “burrito bowl bar” and let everyone build their perfect combo.
Tools You’ll Need
- Cutting board and knife
- Small bowls for toppings
- Measuring spoons and cups
- Medium mixing bowl (for sauce)
- Fork or spoon for serving
Substitutions & Variations
Low-Carb: Use cauliflower rice instead of white or brown rice.
Vegan: Swap Greek yogurt for a dairy-free yogurt or skip the sauce entirely.
Add More Protein: Add grilled chicken, tofu, or a fried egg on top.
No Beans? Substitute with pinto beans or lentils.
Spicy Version: Mix hot sauce or chipotle powder into your yogurt sauce or add sliced jalapeños.
Topping Ideas: Shredded cheese, pickled onions, salsa, or crushed tortilla chips for crunch.
Make-Ahead Tips
- Cook your rice and beans in advance and store them in airtight containers in the fridge for up to 4 days.
- Prep toppings like chopped veggies and sauce and keep in separate containers.
- Assemble individual portions in containers for grab-and-go lunches or easy dinners.
- Store sauce separately to keep bowls fresh and prevent soggy toppings.
How to Make a Black Bean Burrito Bowl
Step 1: Cook or Reheat Rice
Start with warm cooked rice or cauliflower rice as your base. You can use leftovers or microwave pre-cooked rice.
Step 2: Prep and Season Beans
Rinse and drain black beans. Warm them in a pan or microwave with a pinch of salt and lime juice if desired.
Step 3: Add Fresh Toppings
Layer on corn, diced tomatoes, sliced avocado, red onion, and shredded lettuce.
Step 4: Mix the Sauce
In a small bowl, whisk together Greek yogurt, lime juice, garlic powder, salt, and optional hot sauce. Adjust seasoning to taste.
Step 5: Drizzle and Garnish
Drizzle the sauce over the bowl and garnish with fresh cilantro and extra lime wedges.
Leftovers & Storage
- Store individual components separately for best texture and freshness.
- Beans and rice will keep in the fridge for up to 4 days.
- Sauce can be refrigerated in a sealed jar for up to 1 week.
- Avoid freezing avocado or fresh vegetables—add those just before serving.
- For packed lunches, keep the sauce and fresh toppings in separate containers to mix when ready.
Recipe FAQ
1. Can I make this bowl ahead of time for meal prep?
Absolutely! Cook your rice and beans in advance and store them in separate containers. Prep toppings like chopped veggies and sauce, and keep them refrigerated in airtight jars. Assemble when ready to eat, or portion into containers with sauce on the side for up to 4 days.
2. What can I use instead of black beans?
You can swap black beans with pinto beans, chickpeas, or cooked lentils. They all provide plant-based protein and a satisfying texture. Use whatever you have on hand.
3. Is this recipe good for kids?
Yes! Kids love building their own bowls. You can leave out spicier elements and let them choose toppings they like. Add cheese or tortilla chips for extra appeal.
4. Can I make it vegan?
Yes—just skip the Greek yogurt sauce or use a dairy-free yogurt alternative. The rest of the bowl is naturally plant-based and easy to adjust.
5. What’s the best way to store leftovers?
Store rice, beans, veggies, and sauce separately in the fridge. Keep avocado and lettuce fresh by adding them just before serving. The sauce keeps for up to a week in a sealed container.
Build It Your Way, Enjoy It Every Time
This Black Bean Burrito Bowl is the kind of recipe that makes healthy eating simple, satisfying, and never boring. With bold flavors, bright colors, and a perfect balance of textures, it’s a nourishing option that works for lunch, dinner, or even meal prep.
Whether you stick to the basics or get creative with toppings, this bowl is a delicious reminder that plant-based meals can be just as hearty and comforting.
If you give it a try, drop a comment below with your favorite toppings or swaps—I’d love to see how you made it your own!