For a fork-friendly twist on the beloved burrito, try this recipe for black bean burrito bowls. Use pantry and freezer items, plus cabbage and cheese for a tasty meal for four. It’s ready to serve and eat in under 30 minutes.
Potatoes make a great central ingredient, providing high quality protein and melding beautifully with black beans, corn, onions and rice. This Mexican lunch or dinner happens to be vegetarian, and is one the whole crew will enjoy.
Use your favorite cheese or blend of cheeses for topping.
Black Bean Burrito Bowls
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 18 min | 28 min |
Ingredients
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 large onion, thinly sliced
- 1 (15 ounce) can black beans, drained and rinsed, or 2 cups cooked black beans, patted dry
- 1 cup frozen corn kernels, thawed and drained
- 2 tablespoons (1 packet) taco seasoning, or chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cooked white rice, kept warm
- 2 cups shredded cabbage
- 2 cups shredded cheddar cheese, or mozzarella
Method
- Heat oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until they begin to soften and brown, about 10 minutes.
- Add onions, beans, corn, taco seasoning, salt and pepper and cook until onions are tender and beginning to caramelize, about 5 minutes.
- Divide rice between 4 serving bowls, top evenly with black bean mixture and cabbage. Sprinkle with cheese, as desired. Serve and enjoy.
- Photo and recipe by: Dish Works
