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Black Bean Burrito Bowls


  • For the black beans:
  • 1/2 of a bell pepper diced
  • medium red onion diced
  • 4 green onions diced
  • 3-4 cloves of garlic minced
  • 3/4 cup chopped cilantro
  • extra virgin olive oil to cover bottom of pot
  • 2 cans of Bush's black beans rinsed & drained
  • 1/2 cup water
  • 2 tablespoons taco seasoning or more to taste
  • For the rice:
  • 3 cups cooked brown rice - hot
  • 1/4 cup extra virgin olive oil
  • the juice from 1 large lime or more to taste
  • 1/2 cup chopped cilantro
  • salt & pepper to taste
  • Additional toppings for the black bean bowls to choose from:
  • shredded lettuce
  • salsa
  • canned corn
  • jarred or fresh jalapeƱos
  • cilantro
  • avocado
  • green onions
  • red onion
  • shredded cheese


  • In a medium sized pot, pour enough olive oil in the bottom of the pot to cover the bottom. Add the bell pepper, red onion, green onions, garlic, & cilantro. Cook on medium heat, stirring often, for about 5 minutes. Add in the 2 cans of drained & rinsed Bush's black beans, 1/2 cup of water, & the taco seasoning. Bring to a boil, cover, & reduce the heat to low. Simmer for 15 minutes.
  • Meanwhile, prepare the brown rice. Mix the olive oil, lime juice, cilantro, salt & pepper into the rice & keep warm until the beans are ready.
  • To make the burrito bowls, layer your rice & black beans with whatever toppings you;d like. My personal favorite combination is shredded lettuce at the bottom, then topped with the rice, black beans, salsa, cilantro, corn, & avocado. Yum yum!