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Black Bean Burrito Bowl

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 430kcal
Author Susan

Ingredients

  • 1 can black-beans, drained (19 oz)
  • 1 each red & green-peppers
  • 4-8 leaves romaine-lettuce shredded
  • 1 can corn drained (7 oz)
  • 2 cups cooked rice
  • 1 cup creamy-avocado salsa-verde

For the Pico

  • 2-3 roma-tomatoes, seeded and diced
  • 2 tbsp diced red-onion
  • 2 tbsp chopped 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.