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These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa!

These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas

With back-to-school season right around the corner, this month is all about quick and easy dinner ideas. And these Bean & Rice Burrito Bowls are quick, easy and delicious. Simple and flavor-packed is the name of the game, and these burrito bowls deliver!

Step One: Make the Beans

I love these beans because they have so much flavor…but only take 10 minutes to make! You only need a couple of things to make them:

Heat the oil in a skillet over medium heat. Add the onion and cook for 2-3 minutes. Pour in the beans and dry seasonings. Cook down for 5-10 minutes, or until the beans are heated through. Taste and adjust the seasonings as needed.

And that’s it! I’m telling you, super easy!

These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas

Step Two: Make the Vegan Ranch

This vegan ranch is the ultimate condiment – I personally think it tastes way better than the store-bought stuff. And it is super easy to adjust to your liking. Here is what you need:

Add everything to a bowl and stir to combine. Taste and adjust the seasonings as needed!

These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas

Step Three: Make Avocado Corn Salsa

This avocado corn salsa is a staple at my house. I have made it in a few different variations for these Black Bean Tostadas and these BBQ Tofu Tacos. It just goes so well with so many things.

To make it, cube a couple avocados and toss them with dry seasonings, lime juice, corn, cilantro and a serrano pepper. Skip the pepper if you don’t like heat.

Give everything a good toss and give it a taste – you can always add more lime juice or salt!

These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas

Step Four: Assemble

To assemble the bowls, layer each one with rice, beans, avocado salsa and pico de gallo. Drizzle on some of that vegan ranch and serve it up with lime wedges on the side.

These bowls are great for quick dinners or make ahead lunches. Everything will keep in the fridge for a few days, so easy for meal prepping!

These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas
These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas

Bean & Rice Burrito Bowls

Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa!
5 from 6 ratings

Ingredients

FOR THE BEANS

FOR THE VEGAN RANCH

FOR THE AVOCADO SALSA

FOR THE BOWLS

  • 2 cups cooked rice
  • cilantro, pico de gallo, lime wedges for serving

Equipment

Instructions
 

  • Heat the oil in a skillet over medium heat. Add the onion and cook for 2-3 minutes. Pour in the beans and dry seasonings. Cook down for 5-10 minutes, or until the beans are heated through. Taste and adjust the seasonings as needed.
  • Add all of the ranch ingredients to a bowl and stir to combine. Taste and adjust the seasonings as needed.
  • Add the salsa ingredients to a bowl and toss to combine. Set aside.
  • To assemble, layer each bowl with rice, beans, avocado salsa and pico. Drizzle with the ranch and serve with cilantro & lime wedges.

Video

Notes

  • This makes more vegan ranch then you will need. The leftovers can be saved in the fridge for 2-3 days.
  • The nutrition info does not include the vegan ranch.
Calories: 472kcal, Carbohydrates: 70g, Protein: 16g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 701mg, Potassium: 1033mg, Fiber: 18g, Sugar: 4g, Iron: 5mg
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa | ThisSavoryVegan.com #thissavoryvegan #burritobowls #vegandinnerideas