Black Bean Burrito Bowls

I posted a picture of these burrito bowls in one of my Daniel Fast updates. Last week I shared my personal favorite version of Cilantro Lime Rice. Now, here’s an entire-meal application for that rice!

These burrito bowls are healthy and delicious. I’m thinking as I’m typing this that I rarely believe it when other bloggers say that same thing. A bunch of vegetables usually tastes like a bunch of vegetables. The pictures always look nice but that doesn’t mean I’m actually going to want to go chow down on a big bowl of vegetables. The difference (for me at least) between these burritos and other health foods is that they are seasoned very well. I usually love to put taco sauce and cheese on anything Mexican-ish but I wasn’t missing either of those in this bowl. The seasoned black beans and the cilantro lime rice together in one mouthful was plenty of flavor! And thinking about it, that’s why I add all the cheese and taco sauce to a regular burrito – because I’m trying to pack in more flavor.

As is, this dinner is gluten free, egg free, dairy free, soy free (I think – PLEASE correct me if I’m wrong!!), nut free, vegetarian, and vegan (again, I think – If I’m wrong let me know)! Everything in this recipe is a whole food or spice. Don’t you love knowing that you are putting real food into your body? I know I do.

My half-eaten bowl.

Of course, depending on your preferences you could add any number of things to these bowls. Tomatoes or green onions, broken up tortillas chips for some crunch, shredded cheese, hot sauce, etc. You could even add lettuce for a taco salad. The options are endless!

Ingredients

• 1 onion, diced
• 1 Tbs olive oil
• 1 Tbs chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp paprika
• 1 1/2 tsp cumin
• 1 tsp salt
• 16 oz. can black beans, drained and rinsed
• 2 Tbs water
• 1 c frozen corn, defrosted
• 1 avocado, cut into cubes
• 1 recipe Cilantro Lime Rice

Directions

1. Heat the olive oil in a skillet. When the oil is hot add the onion and cook until softened.
2. While the onion is cooking, mix the chili powder, garlic powder, onion powder, crushed red pepper flakes, paprika, cumin, and salt.
3. Add the black beans into the skillet. Stir in the seasoning mix and water. Cook for about 5 minutes, until the sauce has thickened and the beans are heated through.
4. To serve, fill bowls with rice. Top with some of the black bean/onion mixture, corn, and avocado.