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In the world of culinary creations, burrito bowls have risen to prominence as a versatile and wholesome meal option. These bowls blend the comforting elements of traditional burritos—rice, beans, and fresh toppings—into a convenient format that caters to diverse dietary preferences. The Hearty Black Bean and Rice Burrito Bowls stand out, offering a balanced combination of protein, fiber, and vibrant vegetables, making them an excellent choice for everyone, from vegetarians to meat-lovers.

Hearty Black Bean and Rice Burrito Bowls

Discover the delicious world of Hearty Black Bean and Rice Burrito Bowls, a nourishing and customizable meal perfect for everyone. With a base of fiber-rich brown rice and protein-packed black beans, this dish is enhanced with spices and topped with fresh ingredients like avocado and pico de gallo. Ideal for meal prepping, these burrito bowls are both satisfying and nutritious, making them a go-to option for quick lunches or family dinners. Enjoy a flavorful meal that supports your healthy lifestyle!
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Ingredients
  

For the Rice:

1 cup brown rice

2 cups vegetable broth (or water)

1 tsp olive oil

1 tsp cumin

1/2 tsp smoked paprika

Salt to taste

For the Black Beans:

1 can (15 oz) black beans, rinsed and drained

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 tsp chili powder

1/2 tsp ground cumin

Salt and pepper to taste

Juice of 1 lime

For the Toppings:

1 cup corn (canned or frozen)

1 cup pico de gallo or diced tomatoes

1 ripe avocado, sliced

1/2 cup shredded lettuce

Fresh cilantro, for garnish

Lime wedges, for serving

1/2 cup shredded cheese (optional)

Sour cream or Greek yogurt (optional)

Instructions
 

Prepare the Rice: In a medium-sized pot, heat olive oil over medium heat. Add the brown rice, cumin, smoked paprika, and a pinch of salt. Stir for about 1 minute until the rice is lightly toasted. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork before serving.

    Cook the Black Beans: In a skillet over medium heat, add olive oil and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the black beans, chili powder, ground cumin, salt, and pepper. Cook for 5-7 minutes until heated through. Squeeze in the lime juice just before serving.

      Prep the Toppings: While the rice and beans are cooking, prepare your toppings. If using frozen corn, microwave according to package instructions. Slice the avocado, chop the lettuce, and, if desired, prepare the shredded cheese and sour cream.

        Assemble the Burrito Bowls: In each bowl, start with a generous scoop of the flavored brown rice. Layer the black beans on top, followed by corn, pico de gallo, sliced avocado, and shredded lettuce. Finish with a sprinkle of cheese, a dollop of sour cream, and a handful of fresh cilantro.

          Serve: Serve the burrito bowls warm, with lime wedges on the side for extra zest.

            Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings