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Smoky Black Bean Burrito Bowl
Recipe

19 INGREDIENTS • 12 STEPS • 1HR 25MINS

Smoky Black Bean Burrito Bowl

4.6
5 ratings
These Smoky Black Bean Burrito Bowls are the perfect balance of smoky black beans, fresh tomato salsa and creamy avocado crema! Full of vegetables and absolutely delicious!
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
These Smoky Black Bean Burrito Bowls are the perfect balance of smoky black beans, fresh tomato salsa and creamy avocado crema! Full of vegetables and absolutely delicious!
1HR 25MINS
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pink Himalayan Sea Salt
1/2 tsp
Pink Himalayan Sea Salt
Garlic
5 cloves
Garlic, minced
Onion
3/4
Small Onion, diced
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Radish
1 cup
Radish, thinly sliced
Lime
1
Lime, cut
Black Beans
2 1/3 cups
Black Beans, drained, rinsed
Olive Oil
1 Tbsp
Ground Cumin
1/2 tsp
Ground Cumin
Chili Powder
1/2 tsp
Chili Powder
Greek Yogurt
1/4 cup
Salt
to taste
Spinach Leaves
2 cups
Spinach Leaves
Queso Fresco
to taste
Nutrition Per Serving
VIEW ALL
Calories
345
Fat
12.1 g
Protein
15.1 g
Carbs
47.3 g
Add to plan
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Smoky Black Bean Burrito Bowl
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author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

To speed things up, cook the rice ahead of time and store in the refrigerator for 4-5 days!
Cooking InstructionsHide images
step 1
Combine Mahatma® 100% Whole Grain Brown Rice (1 cup) with two cups water, bring to a boil and let simmer for forty five minutes or until tender. Once tender, add Pink Himalayan Sea Salt (1/2 tsp) and Fresh Cilantro (1/4 cup).
step 1 Combine Mahatma® 100% Whole Grain Brown Rice (1 cup) with two cups water, bring to a boil and let simmer for forty five minutes or until tender. Once tender, add Pink Himalayan Sea Salt (1/2 tsp) and Fresh Cilantro (1/4 cup).
step 2
Mince and divide Garlic (5 cloves).
step 3
Dice and divide Onion (3/4).
step 4
Halve Cherry Tomatoes (2 cups).
step 4 Halve Cherry Tomatoes (2 cups).
step 5
Thinly slice Radish (1 cup).
step 6
Cut Lime (1) into wedges, reserve two for the avocado crema.
step 7
Rinse and drain Black Beans (2 1/3 cups).
step 8
In a small bowl, combine tomatoes, two cloves of garlic, 1/4 of the onion, Salt (to taste), and Ground Black Pepper (to taste).
step 8 In a small bowl, combine tomatoes, two cloves of garlic, 1/4 of the onion, Salt (to taste), and Ground Black Pepper (to taste).
step 9
Heat a medium skillet over medium heat, add Olive Oil (1 Tbsp). Once olive oil is warm, add remaining garlic and onion and sauté ten minutes or until onions are translucent. Add beans, Smoked Paprika (1 tsp), Ground Cumin (1/2 tsp) and Chili Powder (1/2 tsp) and sauté for another five minutes.
step 9 Heat a medium skillet over medium heat, add Olive Oil (1 Tbsp). Once olive oil is warm, add remaining garlic and onion and sauté ten minutes or until onions are translucent. Add beans, Smoked Paprika (1 tsp), Ground Cumin (1/2 tsp) and Chili Powder (1/2 tsp) and sauté for another five minutes.
step 10
Remove flesh from Avocado (1) and place in a small bowl.
step 10 Remove flesh from Avocado (1) and place in a small bowl.
step 11
Add Greek Yogurt (1/4 cup), juice of two lime wedges, Salt (to taste) and Ground Black Pepper (to taste) to taste, then whip to combine.
step 12
Divide cilantro rice, a small handful of Spinach Leaves (2 cups), smoky black beans, salsa, radishes, avocado crema, additional cilantro and a lime wedge between four to six bowls. Season with Queso Fresco (to taste). Enjoy on its own or with tortilla chips!
step 12 Divide cilantro rice, a small handful of Spinach Leaves (2 cups), smoky black beans, salsa, radishes, avocado crema, additional cilantro and a lime wedge between four to six bowls. Season with Queso Fresco (to taste). Enjoy on its own or with tortilla chips!
Tags
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Gluten-Free
Shellfish-Free
Dinner
Vegetarian
Mexican
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