This black bean burrito bowl is a simple and healthful vegan bowl ideal for a quick and healthy dinner or lunch. Easily adaptable to fit suit your tastes, meal prep option added!
Course Main Course
Cuisine Mexican
Keyword black bean burrito bowl
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 430kcal
Author Susan
Ingredients
1canblack-beans, drained (19 oz)
1each red & green-peppers
4-8leaves romaine-lettuce shredded
1cancorn drained (7 oz)
2cupscooked rice
1cupcreamy-avocado salsa-verde
For the Pico
2-3roma-tomatoes, seeded and diced
2tbspdiced red-onion
2tbspchopped cilantro
salt
Instructions
Toss the diced roma-tomatoes, red-onion & cilantro together to make a fast pico-de-gallo. Season with salt to your taste.
Slice the red & green-peppers then put them to a large-cast iron-pan or non-stick pan over medium-heat. Cook the veggies for a few minutes while stir frequently to prevent them from burning.
Remove the veggies out of the pan, then use the pan to heat-up the drained corn & black beans.
Split the rice, corn, black beans and sauteed peppers between 4 dish. Top each plate with the pico de gallo & shredded lettuce, then dress with the avocado salsa verde.