Bean & Rice Burrito Bowls

Name: Bean & Rice Burrito Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)

by Rene on Aug 1, 2023

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5 from 6 ratings

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

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:

olive oil
red onion
1 can black beans
1 can pinto beans
garlic powder
onion powder
smoked paprika
cumin
pepper
salt

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!

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:

vegan mayo
olive oil
fresh chives
fresh dill
garlic powder
onion powder
dried parsley
apple cider vinegar
salt & pepper

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

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!

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!