Best Bean Burrito Bowl Recipes

BROWN RICE BEAN BURRITO BOWL

Brown Rice Bean Burrito Bowl image

Organic brown rice is topped with black beans, salsa, shredded cheese, and avocado slices for a quick and hearty lunch.

Provided by truRoots(R)

Categories Trusted Brands: Recipes and Tips truRoots®

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

¾ cup cooked truRoots® Organic Germinated Brown Rice
¾ cup black beans, rinsed and drained
½ cup prepared salsa
¼ cup finely shredded Cheddar cheese
½ avocado, pitted and sliced
1 wedge Lime wedge, cilantro sprigs and hot sauce for garnish

Steps:

Spoon rice, beans and salsa into bowl. Sprinkle with cheese. Top with avocado slices. Garnish with lime, cilantro and hot sauce, if desired.

Nutrition Facts : Calories 909.2 calories, Carbohydrate 161.9 g, Cholesterol 36.2 mg, Fat 18.2 g, Fiber 20.6 g, Protein 33.5 g, SaturatedFat 7.4 g, Sodium 1697.5 mg, Sugar 4.2 g

BEAN BURRITO BOWL

Bean Burrito Bowl image

Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (15 oz each) garbanzo beans, drained, rinsed
2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
3-1/2 cups water
4 teaspoons ground ancho chile pepper
1-1/4 teaspoons ground cumin, divided
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1-1/2 cups shredded reduced fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced fat sour cream

Steps:

1. Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
2. Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
3. Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
4. When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

BEAN BURRITO BOWL

Bean Burrito Bowl image

Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish

Provided by ROTEL

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 (8 ounce) cans Hunt's® Tomato Sauce-No Salt Added
3 1/2 cups water
4 teaspoons ground ancho chili peppers
1 1/4 teaspoons ground cumin, divided
1 (15 ounce) can Ranch Style® Black Beans, drained, rinsed
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, and chilies. drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 1/2 cups shredded reduced-fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced-fat sour cream

Steps:

Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

Nutrition Facts : Calories 286, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.9, Sodium 291.6, Carbohydrate 55.5, Fiber 5.1, Sugar 1.5, Protein 7.9