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Bean & Rice Burrito Bowls

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Indulge in the vibrant flavors of Bean & Rice Burrito Bowls, a nutritious and satisfying dinner option that’s perfect for busy weeknights or meal prep. These bowls are loaded with protein-rich black beans and pinto beans, fluffy rice, a creamy vegan ranch dressing, and zesty avocado salsa. Not only are they colorful and delicious, but they’re also customizable to suit your tastes. With just one skillet needed for most of the cooking, cleanup is a breeze! Enjoy assembling your own bowl with fresh toppings like cilantro and lime for an interactive family meal that everyone will love.

Ingredients

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  • 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. Heat the oil in a skillet over medium heat.
  2. Add the diced onion and cook for 2-3 minutes until softened.
  3. Pour in the drained black beans and pinto beans along with garlic powder, onion powder, smoked paprika, cumin, pepper, and salt.
  4. Cook down for about 5-10 minutes until heated through. Taste and adjust seasonings as needed.
  5. In a mixing bowl, combine vegan mayo, olive oil, chives, dill, garlic powder, onion powder, dried parsley, and apple cider vinegar.
  6. Stir well to combine all ingredients thoroughly. Taste and adjust seasonings if necessary.
  7. In another bowl, combine cubed avocados, minced serrano pepper (if using), lime juice, corn, cumin, chopped cilantro, and salt.
  8. Toss gently to mix without mashing avocados too much. Set aside.
  9. Layer each bowl starting with cooked rice at the bottom.
  10. Add a generous portion of your bean mixture on top of the rice.
  11. Spoon on some avocado salsa followed by a drizzle of vegan ranch.
  12. Garnish with cilantro and serve with lime wedges on the side.

Nutrition

Find it online: https://juliaflavors.com/bean-rice-burrito-bowls/

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