Description
A flavorful and easy-to-make Black Bean Burrito Bowl featuring seasoned black beans, roasted corn, and rice, topped with creamy chipotle sauce and fresh garnishes. Perfect for a quick, nutritious meal packed with protein and vibrant flavors.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 2 cups cooked black beans, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1 cup roasted corn
Sauce
- Creamy chipotle sauce (store-bought or homemade)
Garnishes
- Fresh cilantro leaves
- Lime wedges
- Cherry tomatoes, halved
- 1 avocado, sliced
Instructions
- Prepare Rice: Cook the rice according to the package instructions until tender and fluffy. Set aside.
- Season Black Beans: In a skillet over medium heat, combine the cooked black beans with ground cumin and ground chili powder. Stir and heat until the beans are warmed through, about 5 minutes.
- Heat Roasted Corn: Warm the roasted corn either on the stovetop over medium heat for 2-3 minutes or in the microwave until heated thoroughly.
- Assemble Burrito Bowls: In serving bowls, layer the cooked rice, then the seasoned black beans, followed by the warm roasted corn. Drizzle with creamy chipotle sauce.
- Add Garnishes: Top the bowls with fresh cilantro, lime wedges, cherry tomatoes, and sliced avocado to add freshness and flavor.
- Serve: Serve immediately for the best flavor and texture, or cover and refrigerate to enjoy later.
Notes
- For a spicier kick, add chopped jalapeños or extra chili powder to the beans.
- Use brown rice or cauliflower rice as a healthier alternative.
- Creamy chipotle sauce can be substituted with sour cream or Greek yogurt mixed with chipotle powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
