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Rice and black bean burrito bowl recipe

Rice and black bean burrito bowl recipe

11 ratings

These burrito bowls are, well, burritos without the tortilla! But bursting with flavour; think chilli-spiced rice, black beans and avocado. Try these meatless Mexican bowls of goodness with some tortilla chips for a speedy tasty feast. See method

  • Serves 2
  • 15 mins to prepare and 15 mins to cook
  • 621 calories / serving
  • Vegetarian
  • Gluten-free


  • 150g basmati rice
  • 1 tbsp olive oil
  • 1/2 onion, finely diced
  • 1 celery stick, trimmed and finely diced
  • 1 small garlic clove, finely chopped
  • ½ tsp smoked paprika
  • 1/2 tsp cumin
  • 1 small red pepper, deseeded and finely diced
  • 1 x 400g tinned black beans, drained and rinsed
  • 250ml vegetable stock
  • 1 ripe avocado, thinly sliced
  • 40g feta, crumbled
  • natural yogurt
  • chilli sauce (optional)
  • tortilla chips (optional)
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    8g 38%
  • Sugars

    8g 9%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 81g Protein 17.5g Fibre 13g


  1. Put the rice in a pan with 300ml (1⁄2pt) water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Cover the pan and simmer for a further 5 minutes. Remove the pan from the heat and set aside, covered.
  2. Meanwhile, heat the oil in a large frying pan. Add the onion and celery and fry for 5 minutes, or until softened. Stir through the garlic, paprika and cumin. Cook for 1-2 minutes. Stir through the red pepper, black beans and stock. Simmer for 10 minutes; season to taste.
  3. Divide the rice and beans between warmed plates and top with the sliced avocado, crumbled feta and a drizzle of yogurt. Serve with chilli sauce and tortilla chips, if you like.

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