Name: Black Bean Burrito Bowl for Supper
Yield: 4

This Black Bean Burrito Bowl delivers big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce.

Black Bean Burrito Bowls ready to be enjoyed!

author’s note

My Go To Meatless Dinner That Never Lets Me Down!

I started making burrito bowls years ago as a clean-out-the-fridge dinner. A can of beans here, leftover rice there, random toppings pulled together into one bowl. Over time, I realized the difference between a “fine” bowl and a can’t-stop-eating-it bowl comes down to layers of flavor.

For this version, I wanted every part to bring something to the table. The beans are sautéed with bell pepper so they’re warm and savory, not bland. The corn gets charred for a little sweetness and texture. And the sauce? That’s what ties everything together. It’s creamy, tangy, and just spicy enough to make the whole bowl pop.

After a few test rounds tweaking spice levels, lime ratios, and cook times, this version quickly became my go-to. It’s the one I crave when I want something filling but still fresh.

Sauce ingredients being combined in a bowl.

Black Bean Burrito Bowl Ingredients

Black beans: Drain and rinse before using. Try making your own black beans or use canned!
Red bell pepper: Choose bright, firm peppers for flavor.
Butter or olive oil: Quality olive oil for flavor or use unsalted butter for richness.
Paprika: Choose smoked paprika for a deeper flavor.
Corn: I prefer frozen over canned.
Cilantro and green onions: Use fresh; chop right before using for best flavor.
Jalapeño peppers: Deseed for less spice; leave seeds in for more heat.
Sauce: Adjust the sriracha to desired spice level.

Featured Comment

“Always feel good after eating this dish!”
– Lori

Black Bean Burrito Bowl Topping Options:

Avocado: Choose ripe ones for creaminess; or use guac.
Cheese (Cotija): Salty and flavorful.
Pickled red onions: For added tang.
Other ideas: different cheeses, diced tomatoes or pico de gallo, sour cream, guacamole, tortilla chips/strips, drizzle of hot sauce.

Corn being charred, then all the herbs being being together.

How To Make A Black Bean Burrito Bowl:

Cook rice: Follow the recipe for cilantro-lime or plain rice.
Prepare sauce: Combine mayo, lime, spices, and sriracha; refrigerate.
Sauté beans: Heat butter or oil, cook red pepper, add beans with seasonings.
Corn: Cook until roasted; cool, then mix with cilantro, onions, jalapeños and lime.
Assemble bowls: Layer rice, beans, corn, avocado; add toppings.
Serve: Drizzle with sauce and enjoy!

Quick Tip

It’s fine to add frozen corn to the pan straight from the freezer. It’ll thaw quickly. If you prefer, you can put the frozen corn in a colander and run cold water over it until the corn thaws.

Peppers, beans, and seasonings being sautéed for these Black Bean Burrito bowls.

Storage

Meal Prep This Recipe

Rice and beans: Cool separately, then store in airtight containers in the fridge for up to four days.
Corn topping and sauce: Keep in separate airtight containers in the fridge; sauce lasts up to a week, corn topping 3-4 days.
Avocado: Best sliced fresh. To store leftovers, drizzle lemon/lime juice and refrigerate in an airtight container for 1-2 days.
Assembly: For best freshness, assemble bowls just before serving.