Black bean burrito bowl
Rice, warm cumin beans and crisp fresh toppings make a flexible bowl. Keep avocado whole until serving and pack the warm and cold components separately for lunch.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cook rice with water according to the packet, adjusting water if needed.
- 02
Step 2
Heat oil in a small pan. Add drained beans, corn, cumin, salt and 2 tablespoons water. Simmer for 5 minutes, stirring.
- 03
Step 3
Divide rice and beans between bowls. Add tomatoes and sliced avocado, then drizzle with lime juice.
Make it your own.
- Mash a spoonful of beans in the pan if you want a thicker coating.
Keeping the leftovers
Cool cooked rice quickly in a shallow container and refrigerate within 1 hour. Use within 24 hours and reheat only once, until steaming hot throughout.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
