Black Bean Burrito Bowls Recipe
These black bean burrito bowls are bursting with color, texture, and bold flavors, making every bite satisfying and fresh. It’s a delicious way to enjoy a vibrant, layered meal that’s quick to prepare and easy to customize.
Print
Pin
Servings: 4
Calories: 400kcal
Ingredients
Dressing:
- ½ cup 125 mL canola oil
- ¼ cup 60 mL freshly squeezed lime juice
- 1 teaspoon 5 mL finely grated lime zest
- 2 garlic cloves minced
- 1 teaspoon 5 mL Dijon mustard
- ¼ teaspoon 1 mL chili powder
- ½ teaspoon 2 mL sea salt
- ¼ teaspoon 1 mL freshly ground black pepper
Salad:
- 6 cups 1.5 L shredded leaf lettuce
- 2 cups 500 mL cooked white rice
- 1 can 19 oz/540 mL black beans, rinsed and drained
- 1 can 12 oz/341 mL corn kernels, drained and rinsed
- 2 cups 500 mL cherry tomatoes, halved
- 3 avocados peeled, pitted, halved, and sliced
- 3 limes quartered
- Reserved slow cooker pulled pork optional, for serving
Instructions
- Cook the white rice according to package directions and allow it to cool slightly before assembling the bowls.
- Prepare the vibrant lime dressing by combining the canola oil, lime juice, lime zest, minced garlic, Dijon mustard, chili powder, sea salt, and freshly ground black pepper in a mason jar. Secure the lid tightly and shake vigorously until the mixture emulsifies into a smooth, tangy dressing. Store in the refrigerator until ready to use.
- To assemble the bowls, divide the shredded lettuce evenly among six serving bowls. Layer the cooled rice, black beans, corn, halved cherry tomatoes, and avocado slices on top of the lettuce, arranging each ingredient in its own section for a vibrant, eye-catching presentation. Add a generous portion of slow-cooked pulled pork if desired.
- Right before serving, shake the dressing once more and drizzle it over each bowl. Garnish with fresh lime wedges for a bright, citrusy finish.
Nutrition
Calories: 400kcal