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black bean protein burrito bowl

Black Bean Protein Burrito Bowl

This black bean protein burrito bowl is filling, colorful, and easy to make. It’s packed with plant protein, fresh vegetables, and bold flavor. Perfect for busy lunches, simple dinners, or meal prep without feeling heavy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Base
  • 1 cup cooked brown rice or white rice
  • 1 can 15 oz black beans, drained and rinsed
Vegetables
  • 1 red bell pepper sliced
  • 1 small red onion thinly sliced
  • ¾ cup corn kernels fresh or frozen
  • 2 cloves garlic minced
Seasoning
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt to taste
  • 1 tablespoon olive oil
Fresh Toppings
  • 1 cup cherry tomatoes chopped
  • 1 ripe avocado sliced
  • Fresh cilantro chopped
  • Lime wedges for serving
Optional
  • Salsa or pico de gallo
  • Greek yogurt or vegan sour cream

Method
 

  1. Heat olive oil in a pan over medium heat.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Add black beans, cumin, smoked paprika, chili powder, and salt. Stir and cook for 3–4 minutes. Remove from heat.
  4. In a second pan, add a little oil and cook onion and bell pepper over medium-high heat for 4–5 minutes.
  5. Add corn and cook for 1 more minute.
  6. To assemble, add rice to a bowl.
  7. Top with black beans and cooked vegetables.
  8. Finish with tomatoes, avocado, cilantro, and a squeeze of lime.
  9. Add salsa or yogurt if using. Serve warm.

Notes

  • This recipe stores well in the fridge for up to 4 days.
  • Keep toppings separate for best texture.
  • You can swap rice for quinoa if you like.
  • For extra heat, add chipotle powder or hot sauce.
  • This bowl works great for meal prep and packed lunches.