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Spicy Black Bean Burrito Bowls - Easy, Flavor-Packed, And Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans black beans, drained and rinsed
  • 1 cup long-grain rice (white, brown, or jasmine) or 1 1/2 cups cooked quinoa
  • 1 red bell pepper, sliced
  • 1 green or yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 1 jalapeño or serrano pepper, minced (optional for extra heat)
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 ripe avocado, sliced or diced
  • 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
  • Fresh cilantro, chopped
  • 1–2 limes, cut into wedges
  • Olive oil or avocado oil
  • Salt and black pepper
  • Spices: chili powder, cumin, smoked paprika, oregano, cayenne (optional)
  • Optional extras: shredded cheese, Greek yogurt or sour cream, hot sauce, pickled red onions, shredded lettuce, salsa

Method
 

  1. Cook the base: Make your rice or quinoa according to package directions. Fluff with a fork and season with a pinch of salt and a squeeze of lime for brightness.
  2. Sauté the peppers and onions: Heat 1 tablespoon oil in a large skillet over medium-high. Add sliced onion and bell peppers with a pinch of salt and pepper. Cook 5–7 minutes until lightly charred and tender.
  3. Add aromatics: Stir in garlic and minced jalapeño. Cook 30–60 seconds until fragrant, then remove the mixture to a bowl.
  4. Warm the black beans: In the same skillet, add a drizzle of oil and the rinsed beans. Season with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, salt, and a small pinch of cayenne if you like it hot. Cook 3–4 minutes, stirring, until hot and slightly glossy. Splash in a tablespoon of water or lime juice to loosen if needed.
  5. Heat the corn: Add corn to the skillet for 1–2 minutes to warm and pick up the spices, or keep it fresh and sweet if using raw kernels.
  6. Prep fresh toppings: Slice avocado, halve tomatoes, and chop cilantro. Set out lime wedges, hot sauce, and any extras.
  7. Assemble bowls: Add a scoop of rice or quinoa to each bowl. Top with spicy black beans, peppers and onions, corn, tomatoes, and avocado. Finish with cilantro and lime juice.
  8. Adjust to taste: Add salt, pepper, extra smoked paprika, or hot sauce. A dollop of Greek yogurt or sour cream cools the heat and adds creaminess.