This Rice and Beans Burrito Bowl recipe takes just 10 minutes to make and is loaded with tasty rice and beans, avocado, lettuce and more!
This Rice and Beans Burrito Bowl recipe is one of our favorite easy, weeknight meals. Make this and you’ll enjoy plant-based, protein-packed lunches, bursting with Mexican pizzaz. This dish also makes a great excuse to load up on avocados, our Ready to Serve 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 and 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 and Rice, salsa, crunchy lettuce or kale, savory rice and beans, sweet and crunchy corn and creamy avocado, as well as a dollop of fresh sour cream. A bit of ancho chili powder gives it 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 and Rice combined with salsa and corn, set atop shredded lettuce or kale and topped with tortilla chips, this is a full meal anyone will love.
Looking for a new dinner idea? Try our: stuffed eggplant recipes.