Black Bean Burrito Bowls


So, you may notice I have a bit of an affinity for Mexican style cooking. We usually do something with this sort of flavour profile every week or 10 days. Despite this familiarity, I could not eat this fast enough.

Let’s talk about it.

We have supremely flavourful black beans, cooked with onions, garlic, and bell peppers.

We have quinoa flavoured with a puree of lime, garlic, and cilantro.

And then we have all the toppings one could ever want in a burrito piled on top. Best part? No tortilla holding you back. I have a tendency to….’over stuff’. I then end up with most of the filling on my plate or more likely all over my hands/lap. Enter our friend: the fork.

It may seem like there are a lot of steps here, but everything does come together really easily and there isn’t a lot of ‘active’ cook time. The rice and bean mixture reheat well for leftovers.


Cilantro Lime Quinoa
1 cup quinoa*, uncooked
Juice of 1 lime (approximately 2 tablespoons)
1 clove garlic
½ cup cilantro leaves
1 tablespoon olive oil.
Salt and pepper

*You may substitute rice for quinoa


  1. Prepare quinoa as per package directions.
  2. Meanwhile, combine remaining ingredients in small food processor and blend until smooth.
  3. Fold puree into cooked quinoa.


Source: Martha Stewart

Black Beans
1 tablespoon oil
¼ small yellow onion, diced
1 garlic clove, minced
½ green pepper, diced
½ red pepper, diced
1 tablespoon tomato paste
¼ teaspoon chili powder
¾ teaspoon cumin
½ teaspoon oregano
1 bay leaf
1 can (15ox) of black beans, drained and rinsed
2/3 cup chicken or vegetable broth
Juice of ½ lime


  1. Heat oil in a medium to large frying pan. Cook the onions and peppers for about 3-5 minutes, until onions become translucent and veggies start to soften.
  2. Add garlic, tomato paste, chili powder, cumin, oregano and bay leaf and cook until fragrant; no more than a minute
  3. Add the beans. Smash about 1/3 to 1/2 of the beans in the pan, depending on your desired consistency.
  4. Stir in broth. Simmer over low heat for about 10-15 minutes or until broth has absorbed.
  5. Stir in lime juice.

Source: Adapted from Smells Like Home (Original: Elly Says Opa)

Chopped tomatoes
Smashed avocado
Grated cheese

Other ideas: pico de gallo, red onion, jalapeños, meat (steak, shredded chicken), corn…send me yours!



6 thoughts on “Black Bean Burrito Bowls

  1. I eat some type of Mexican style salad a few times a week! I love how you flavored the quinoa with lime, garlic, and cilantro, sounds so delicious! The black beans also look so flavorful! I know what I am having for dinner tonight 🙂

  2. Currently eating this for dinner, so good!!
    I made it with chickpeas (didn’t have any black beans) and it’s excellent. Thanks for the delicious idea.

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