This Rice and Beans Burrito Bowl takes just 5 minutes to make and is loaded with tasty rice and beans, avocado, lettuce and more!
This Rice and Beans Burrito Bowl is one of our favorite weeknight meals. Make this and you’ll enjoy a plant-based, protein-packed lunch, bursting with Mexican pizzazz. This dish also makes a great excuse to load up on avocados, our Ready to Serve rice cups and other favorite Mexican toppings.
Heat rice and beans according to package directions.
In a medium, microwave-safe bowl, combine rice and beans, corn, salsa and chili powder, if using.
Microwave on HIGH for 1 minute.
Place lettuce or kale in a bowl and top with rice and beans mixture. Garnish with sour cream, avocado and cilantro, if using.
Serve with tortilla chips.
If you’re like most of us, chances are you love the idea of a quick and tasty lunch, especially one with little to no cleanup. This vegetarian Rice and Beans Burrito Bowl is the perfect option for those juggling busy schedules and early morning commutes.
In this burrito bowl, you’ll enjoy our Minute® Ready to Serve Southwest Pinto Beans with White Rice & Vegetables, salsa, crunchy lettuce or kale, sweet and crunchy corn and creamy avocado, as well as a dollop of fresh sour cream. A bit of ancho chili powder gives this dish a hint of smokiness, as well, plus you can add fresh cilantro for even more flavor.
Feel free to also add shredded jalapeño Jack cheese or queso fresco, if you like. The choice is yours!
If it’s a vegetarian lunch option you desire, then this recipe is just what you’ve been missing! With Minute® Ready to Serve Southwest Pinto Beans with White Rice & Vegetables and plenty of add-ins, this is a full meal anyone will love.
Looking for a new dinner idea? Try our Rice-Stuffed Eggplant Parmesan.