These vegetarian Black Bean Burrito Bowls have the most tasty mix of beans, veggies, salsa and toppings galore, all served over a bed of warm yellow rice.

I think it’s safe to say that burrito bowls are a pretty regular part of my family’s meal rotation.

Aside from being absolutely delicious, they’re also really easy to make and prep for the week! Add in the fact that everyone gets to customize their own burrito bow, and we’re basically hooked.

I usually do a little “Build Your Own Burrito Bowl” station situation and set out bowls of all our favorite toppings and fillings for each person to mix and match their ideal bowl.

We make them for dinner a few times a month and essentially never tire of them because you can legit make a different bowl each time by mixing up protein and topping choices to suit your mood. Hello amazing!

As written, these black bean burrito bowls are vegetarian and gluten-free.

Looking to go fully plant based with a vegan bowl?

Simply choose your favorite vegan toppings from the topping list in this post!

You can even make swaps such as using vegan cheddar shreds and vegan sour cream if you’d like — anything goes!

Tasty Toppings for Burrito Bowls

Burrito Bowl Sauce and/or Dressing Recipes

My go to is to add a drizzle (or dollop!) of sour cream, salsa, and sometimes a little bit of hot sauce for a kick. Once you mix it up and dig in it gets all saucy and glorious!

When I want to take a few extra minutes to make a dressing or sauce, here are my absolute favorites:

Black Bean Burrito Bowls

These baller black bean burrito bowls make the most amazing make-ahead meal prep lunches for the week.

Simply keep the lettuce and any other cold toppings separate (I make a little cold topping container to keep alongside the heat-and-eat containers) and simply reheat, top with your choice of “extras” and dive in!

Burrito bowls can be re-heated on a skillet stove-top or in the microwave and piled high with all your favorite toppings.

Sour cream and salsa are my favorite as well as some crispy tortilla chips for scooping. When I have it handy, I’m all about adding some guacamole too. Delicious!

Ready to get your burrito bowl on? Let’s get to it!

Black Bean Burrito Bowls

These vegetarian Black Bean Burrito Bowls have the most tasty mix of beans, veggies, salsa and toppings galore, all served over a bed of warm yellow rice.

Author Jenn Laughlin – Peas and Crayons

• 1/2
  cup
  uncooked yellow rice
• 1
  can black beans
  (drained and rinsed)
• 1
  cup
  corn
  (canned or steamed from fresh/frozen)
• 1-2
  cups
  chopped lettuce
• 1
  cup
  Pico de Gallo
  (see recipe below)
• 1
  jalapeño
  , sliced thin
• 1/2
  cup
  grated cheddar cheese
• 2-4
  TBSP
  sour cream
  for topping
• fresh cilantro or chopped green onion
  for topping
• crushed tortilla chips
  for optional crunch
• lime wedges
  for serving

EASY HOMEMADE PICO DE GALLO

• 2
  cups
  finely diced roma tomatoes
• 1
  cup
  finely diced white onion
• 1
  jalapeño
  (seeds/stem removed)
• ¼-⅓
  cup
  fresh chopped cilantro
• ½
  lime
  , juiced
• ½-¾
  tsp
  salt
  to taste

OPTIONAL EXTRAS

• picked red onion
• salsa
  or hot sauce
• grilled vegetables
• guacamole
• see blog post for even more tasty toppings and some optional dressing recipes too

1. Cook yellow rice via package instructions (approx. 20-25 min). While the rice cooks, prep all your burrito bowl ingredients, This way once the rice ready the burrito bowls are ready for assembly! This way the whole meal can be made in under 30 minutes.

2. To make the Pico de Gallo (which is basically just a chunky fresh salsa – delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you’ll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!

3. Drain and rinse black beans and prep corn as needed.

4. Chop lettuce and thinly slice jalapeño.

5. Once rice is done cooking, fluff with a fork and divide between two bowls.

6. Add chopped lettuce, black beans, corn, pico de gallo salsa, cheese, and jalapeños to each bowl.

7. Top with a dollop or two of sour cream or thin with some fresh lime juice and drizzle over bowls. Add any extra toppings your heart desires and enjoy! xoxo

This recipe was written to serve two but can easily be doubled or tripled for a larger family.

Love veggies? Us too! Feel free to add extra veggies to your burrito bowl. Grilled or roasted vegetables are especially awesome.

Looking to go fully plant based with a vegan bowl? Simply choose your favorite vegan toppings to mix and match your ideal burrito bowl. You can even make swaps such as using vegan cheddar shreds and vegan sour cream if you’d like.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings/swaps and enjoy!

Nutrition Facts

Black Bean Burrito Bowls

Amount Per Serving

Calories 520
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Carbohydrates 90g30%

Fiber 8g33%

Sugar 25g28%

Protein 17g34%

Vitamin C 73mg88%

* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these baller black bean burrito bowls, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Looking for more Burrito Bowl Recipes?