Burrito Bowls

Burrito Bowls

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  • Each serving
  • 320 cal
  • 12g fat (2g sat)
  • 0mg chol
  • 280mg sodium
  • 47g carb
  • 10g fiber
  • 6g sugars
  • 9g protein


  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • 1 lime, juiced
  • 2 cups cooked brown rice
  • Salt, to taste
  • 2 teaspoons high-heat oil
  • 1/2 onion, chopped
  • 1 bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 avocado, sliced
  • 1 cup shredded romaine lettuce
  • Chopped tomatoes and sour cream, for serving


Fold cilantro and lime juice into cooked rice; season with salt.

Heat oil in a sauté pan over medium-high heat. Cook onions, bell peppers and garlic until soft, about 5 minutes. Add beans, cumin, oregano and paprika; heat through.

Divide rice between four bowls. Top with bean mixture, avocado slices, lettuce, tomatoes and sour cream. Sprinkle with remaining cilantro.