Bean & Rice Burrito Bowls
These Bean & Rice Burrito Bowls are the perfect healthy dinner. Black beans, pinto beans, rice, vegan ranch and avocado salsa!
Equipment
Ingredients
FOR THE BEANS
- 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
FOR THE VEGAN RANCH
- 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
FOR THE AVOCADO SALSA
FOR THE BOWLS
- 2 cups cooked rice
- cilantro, pico de gallo, lime wedges for serving
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.
Nutrition
Calories: 472kcal | Carbohydrates: 70g | Protein: 16g | Fat: 16g