Black Bean Burrito Bowls

Ingredients

• 1½ tablespoonsunsalted butter or olive oil
• 1 largered bell pepper, diced
• 2 cans (439 g each)black beans, drained and rinsed
• ½ teaspoonpaprika
• to tastesalt and pepper
• 1 tablespoonunsalted butter or olive oil
• 1½ teaspoonsminced garlic
• about 300 gfrozen corn
• ⅓ cup (about 15 g)finely chopped coriander
• ⅓ cup (about 35 g)thinly sliced spring onions
• 1½ teaspoonsdiced jalapeño (optional)
• a squeezelime juice (optional)
• ½ cup (about 120 ml)mayonnaise
• 2limes
• ⅛ teaspoonground cumin
• ½ teaspoonpaprika
• ½ teaspoonground chilli powder
• 1 teaspoonSriracha
• 1 batchcoriander-lime rice or plain rice
• 1 largeripe avocado, diced
• as desiredtoppings

Instructions

1. 1

   Cook the rice

   Prepare a batch of coriander-lime rice or plain rice using your chosen recipe.

2. 2

   Mix the sauce

   Zest and juice the limes to get ¼ teaspoon zest and 3 tablespoons juice. Whisk these with the mayonnaise, cumin, paprika, chilli powder and Sriracha until smooth. Season to taste; the source recipe suggests ¼ teaspoon salt and ⅛ teaspoon pepper. Refrigerate until needed.

3. 3

   Brown the corn

   In a large non-stick pan, melt 1 tablespoon butter or heat olive oil over a high heat. Add the garlic and stir for 15 seconds, then add the corn. Cook for 5–8 minutes, stirring only occasionally so it can brown. Season to taste; the source recipe suggests ¼ teaspoon each of salt and pepper. Let the corn cool to room temperature, then stir in the coriander, spring onions, jalapeño and a squeeze of lime juice, if using.

4. 4

   Heat the beans

   Using the same pan over a medium-high heat, melt 1½ tablespoons butter or heat olive oil. Add the red pepper and sauté, stirring only occasionally, until slightly charred, about 5 minutes. Stir in the black beans and ½ teaspoon paprika, season to taste with salt and pepper, and heat through.

5. 5

   Build the bowls

   Divide the rice between bowls, then top with the black beans and corn. Add the diced avocado and any desired toppings, and drizzle generously with the sauce.

What are black bean burrito bowls?

Burrito bowls take familiar burrito fillings and serve them over rice rather than wrapping them in a tortilla. This American-style version layers beans, corn, avocado and a lime-forward sauce for a mix of savoury, fresh and tangy flavours.

The separate components make the bowl easy to customise at the table. Browning the corn and pepper gives the simple ingredients extra colour and depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 953 calories, 29g protein, 131g carbs, 38g fat.

The rice, beans and corn provide most of the carbohydrates, while the mayonnaise and avocado contribute much of the fat. Black beans supply protein, with smaller amounts coming from the other ingredients. For a more balanced plate, serve the bowl with a side of fresh vegetables.

Choose the rice you like

Coriander-lime rice: It echoes the citrus and herbs in the toppings and sauce, tying the bowl together.

Plain rice: This is a useful, milder base if you want the beans and chilli-lime sauce to stand out more.

Let the corn take colour

Hot pan: Give the corn room to sit against the pan so it can brown rather than steam.

Light stirring: Turn it only now and then during the 5–8 minutes of cooking. Stirring constantly interrupts browning; allow the corn to cool before mixing in the herbs and spring onions.

Cook the pepper and beans

Charred pepper: Let the diced pepper cook for about 5 minutes over medium-high heat, stirring occasionally, until it has a few browned edges.

Heated beans: Add the drained beans and paprika after the pepper has coloured. Since the beans are already cooked, heat them through rather than cooking them for a long time.

Balance the sauce

Citrus: Measure 3 tablespoons lime juice and ¼ teaspoon zest for a bright, consistent flavour. Whisk them with the mayonnaise and spices until the sauce is smooth.

Seasoning: Taste before serving and adjust the salt and pepper to your preference. Chilling the sauce while you prepare the other parts gives you time to assemble the bowls without rushing.

Serve while the components are fresh

Layer the rice, warm beans and cooled corn mixture in each bowl, then add avocado and sauce. The warm and cool elements give the bowl a pleasing contrast.

Serve with extra toppings if you like. A crisp salad or extra lime wedges work well alongside the rice and beans.

Recipe notes & tips

• Drain and rinse the beans well before adding them to the pan.
• Use a large pan so the corn has enough space to brown.
• Stir the corn only occasionally while it cooks.
• Make the sauce ahead and keep it chilled until serving.
• Dice the avocado shortly before assembling the bowls.

Variations

• Add cheese: Scatter grated cheese over the warm beans so it softens slightly.
• Make it milder: Leave out the jalapeño and reduce or omit the Sriracha.
• Add extra greens: Serve the bowls with shredded lettuce or chopped salad leaves.
• Use another grain: Replace the rice with cooked quinoa if preferred.
• Add crunch: Finish with crushed tortilla chips just before serving.

Common mistakes to avoid

• Crowding the corn: Too much in a small pan limits browning; cook it in a roomy pan.
• Stirring too often: The corn may not colour; leave it undisturbed between occasional turns.
• Overcooking the beans: They are already cooked; heat them through after adding to the pepper.
• Adding herbs to hot corn: The herbs can lose their fresh character; let the corn cool first.
• Sauce too thick: Whisk thoroughly with the measured lime juice until smooth.

How to store

Store the rice, beans, corn mixture and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the rice and beans until hot, then add the corn, avocado and sauce; cut fresh avocado when serving.

Frequently asked questions