Burrito Bowls

Burrito Bowls

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • 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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member