Do you ever get bored of the same old sandwiches or salads for lunch? Do you wish you could have something more exciting and satisfying, without spending a fortune on takeout or delivery? Well, I have the perfect solution for you: Spicy Black Bean Burrito Bowls! These are not your average burrito bowls. They are loaded with rice, spicy black beans, fresh vegetables, pico de gallo, cheese, and avocado. They are so flavorful and filling, you won’t even miss the meat. And the best part is, you can make them ahead of time and store them in the fridge for easy meal prep lunches.
These burrito bowls are also super easy to make, vegetarian, gluten-free, and high in protein and fiber. They are a great way to eat healthy and save money, as they are much cheaper and healthier than the fast food version. Plus, they are so delicious, you will look forward to lunch every day.
Customizing Your Burrito Bowls
Here are some suggestions for how to substitute or customize the ingredients for these burrito bowls:
- You can use any kind of rice you like (we really love these with our Roasted Poblano Rice) or use quinoa, couscous, or barley for a different grain. If you want to reduce the carbs, you can use cauliflower rice.
- You can add more veggies to the bean mixture, such as zucchini, mushrooms, or spinach. You can also spice up the bean mixture with more seasonings, such as chili powder, oregano, or cayenne pepper.
- You can use any kind of cheese you like, such as Monterey Jack, Colby, or queso fresco. You can also use vegan cheese or skip the cheese altogether.
Freezing and reheating after being frozen
While the pico and avocado won’t hold up well in the freezer, you can definitely make big batches of the rice and bean mixture to freeze for later.
To freeze, divide the rice and the bean mixture into small freezer and microwave safe containers in individual portions. Label and date the container and freeze for up to 3 months. Then, all you have to do is defrost the containers in the fridge overnight and make your pico de gallo and prep the avocado to add on top!
Spicy Black Bean and Veggie Burrito Bowls
For the pico de gallo:
- 2 medium tomatoes, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
For the bean mixture:
- 1 tablespoon olive oil
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 bell pepper, sliced
For assembling:
- 2 – 3 cups of cooked rice (such as our Roasted Poblano Rice)
- 2 avocados, sliced
- 4 cups shredded lettuce
- 1 cup shredded cheddar cheese
- Sour cream (optional)
- In a small bowl, toss the tomatoes, onion, cilantro, lime juice, salt, and pepper. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring, until soft, about 5 minutes.
- Add the cumin, smoked paprika, salt, black beans, and corn and cook, stirring, until heated through, about 10 minutes.
- Divide the rice and beans among the 4 medium food containers. In 4 separate contains, divide the lettuce, cheese, pico de gallo, avocado, and sour cream (if using). Store them in the refrigerator for up to 4 days.
- To serve, microwave the rice and beans for 1 ½ - 2 minutes, or until hot, stirring halfway. Top with the lettuce, cheese, pico de gallo, avocado, and sour cream (if using).
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