Best 2 Bean Burrito Bowl Recipes

**Indulge in a Flavorful Fiesta: Bean Burrito Bowl Recipes for Every Occasion**

Embark on a culinary journey to savor the tantalizing flavors of Mexican cuisine with our delectable bean burrito bowl recipes. These wholesome and versatile bowls offer a fiesta of textures and tastes, featuring tender beans, fluffy rice, tangy salsa, creamy guacamole, and a symphony of fresh toppings. Whether you're a vegetarian seeking a hearty and protein-packed meal or a meat-lover looking for a lighter option, our diverse selection of recipes caters to every palate. Dive into the classic black bean burrito bowl, bursting with bold flavors, or try the unique sweet potato and black bean bowl for a delightful twist. For a taste of the tropics, the mango black bean bowl offers a refreshing explosion of flavors, while the breakfast burrito bowl is the perfect way to kick-start your day with a savory and satisfying meal. With options ranging from the simple and quick to the more elaborate and gourmet, our bean burrito bowl recipes are guaranteed to become a staple in your weekly meal rotation.

Check out the recipes below so you can choose the best recipe for yourself!

BEAN BURRITO BOWL

Bean Burrito Bowl image

Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (15 oz each) garbanzo beans, drained, rinsed
2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
3-1/2 cups water
4 teaspoons ground ancho chile pepper
1-1/4 teaspoons ground cumin, divided
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1-1/2 cups shredded reduced fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced fat sour cream

Steps:

1. Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
2. Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
3. Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
4. When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

BEAN BURRITO BOWL

Bean Burrito Bowl image

Burrito ingredients -- flavorful rice, beans, tomatoes, corn, cilantro and lettuce -- without a tortilla, layered in individual bowls or in a casserole dish

Provided by ROTEL

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 (8 ounce) cans Hunt's® Tomato Sauce-No Salt Added
3 1/2 cups water
4 teaspoons ground ancho chili peppers
1 1/4 teaspoons ground cumin, divided
1 (15 ounce) can Ranch Style® Black Beans, drained, rinsed
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, and chilies. drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 1/2 cups shredded reduced-fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced-fat sour cream

Steps:

Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

Nutrition Facts : Calories 286, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.9, Sodium 291.6, Carbohydrate 55.5, Fiber 5.1, Sugar 1.5, Protein 7.9

Tips:

Use a food processor to quickly and easily chop the vegetables.
If you don't have a food processor, you can finely chop the vegetables by hand.
Be sure to rinse and drain the black beans before using them.
You can use any type of salsa that you like. If you prefer a spicier salsa, choose a salsa with a higher heat level.
If you don't have any sour cream, you can substitute plain yogurt or Greek yogurt.
Top your burrito bowl with any of your favorite toppings, such as shredded cheese, guacamole, pico de gallo, or diced avocado.

Conclusion:

This bean burrito bowl is a quick, easy, and delicious meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover rice and beans. This bowl is packed with flavor and nutrients, and it is sure to be a hit with the whole family.