Let’s be honest for a second: there is something oddly painful about standing in line for twenty minutes, shouting over a glass sneeze guard, and paying fifteen dollars for a bowl of rice and beans. Don’t get me wrong, I love the convenience, but my wallet (and frankly, my taste buds) needed a break. That’s precisely why I started making this Easy Bean and Rice Burrito Bowl at home, and I’m never looking back!
This isn’t just a “throw it in a bowl” situation; it’s a perfectly orchestrated mix of textures and flavors. We’re talking fluffy cilantro lime rice, savory seasoned beef, a zippy corn and bean salsa, and the real game-changer, homemade crispy tortilla strips that add the perfect crunch.
You can whip this up in about 30 minutes, and it’s completely customizable. Whether you’re looking for a vegetarian burrito bowl option or just a solid weeknight dinner that everyone will actually eat, this recipe delivers big time. It’s perfectly refreshing yet totally crave-worthy. Plus, if you are into meal prepping, these bowls pack up beautifully for the week ahead. Get ready to ditch the takeout bag!
Table of Contents
Easy Bean and Rice Burrito Bowl
Ingredients
The Crispy Strips
- 2 8-inch flour tortillas (taco size)
- ½ cup vegetable oil for frying
- 1/8 teaspoon salt
The Creamy Avocado Mash
- 1 ripe avocado
- 2 teaspoons lime juice
- Pinch of salt
The Base & Toppings
- 4 oz. sour cream
- 1 cup shredded Mexican cheese blend Cheddar and Monterey Jack
- 2 Roma tomatoes diced
The Cilantro Lime Rice
- 3 cups cooked rice white or brown
- 3 tablespoons butter melted
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 1/3 cup cilantro roughly chopped
The Corn & Bean Salsa
- 1 cup whole kernel sweet corn drained and rinsed
- 1 cup black beans drained and rinsed
- 2 jalapeno peppers seeded and diced
- 1-2 teaspoons hot sauce
- ¼ teaspoon EACH: garlic powder onion powder, salt
The Beef Mixture
- 1 lb. ground beef
- ½ cup white onions diced
- 4 cloves garlic minced
- 1 oz. packet taco seasoning or homemade
- 2/3 cup water
Instructions
- Fry the Strips: Cut tortillas into ½-inch strips. Heat oil in a 10-inch nonstick skillet over medium-high heat. Fry strips in batches until golden (approx. 1 minute per side). Transfer to a plate, sprinkle with salt, and reserve 1 tbsp of oil in the pan (discard the rest).
- Mash the Avocado: Scoop avocado pulp into a small bowl. Mash with lime juice and salt. Cover tightly with plastic wrap and set aside.
- Season the Rice: In a bowl, combine warm cooked rice with melted butter, lime juice, cumin, and cilantro. Season with extra salt if needed and cover to keep warm.
- Sauté the Corn & Beans: Heat the reserved 1 tbsp oil in a large skillet over medium-high heat. Add corn and cook for 4-5 minutes. Reduce heat to medium, then add black beans, jalapenos, hot sauce, garlic powder, onion powder, and salt. Heat through for 2 minutes, then transfer to a covered bowl.
- Cook the Beef: In the same skillet, cook ground beef and onions over medium-high heat for 7-10 minutes until browned. Drain grease. Add garlic, taco seasoning, and water. Boil to thicken, then simmer for 1 minute. Remove from heat.
- Assemble: Layer ¾ cup rice, a scoop of corn/bean salsa, and the beef mixture in each bowl. Top with cheese, tomatoes, avocado mash, sour cream, and crispy tortilla strips.
Notes
- Vegetarian Option: Swap the beef for extra beans or a plant-based crumble for a hearty vegetarian burrito bowl.
- Meal Prep: Store cold toppings separately from the rice and beef mixture for easy reheating.
- Spice Control: Omit jalapenos and hot sauce for a kid-friendly version.
Nutrition
Ingredients
Here is everything you need to build these vibrant bowls. I’ve broken it down by component, making it easy to shop for.
- The Crispy Strips:
- 2 (8-inch) flour tortillas (taco size)
- ½ cup vegetable oil (for frying)
- 1/8 teaspoon salt
- The Creamy Avocado Mash:
- 1 ripe avocado
- 2 teaspoons lime juice
- Pinch of salt
- The Base & Toppings:
- 4 oz. sour cream
- 1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack are great)
- 2 Roma tomatoes (diced)
- The Cilantro Lime Rice:
- 3 cups cooked rice (white or brown works well)
- 3 tablespoons butter (melted)
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 1/3 cup cilantro (roughly chopped, plus more for garnish)
- The Corn & Bean Salsa:
- 1 cup whole kernel sweet corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 2 jalapeño peppers (seeded and diced)
- 1-2 teaspoons hot sauce (adjust to taste)
- ¼ teaspoon EACH: garlic powder, onion powder, salt
- The Beef Mixture:
- 1 lb. ground beef
- ½ cup white onions (diced)
- 4 cloves garlic (minced)
- 1 oz. packet taco seasoning
- 2/3 cup water
How to Make Your Easy Bean and Rice Burrito Bowl
Get ready, because once you start cooking, this comes together fast! I like to think of this in terms of “zones”: we prepare the cold items, fry the crunchy items, and then finish with the hot pans.
1. Make the Crispy Tortilla Strips
First, we need that crunch! Cut your flour tortillas into ½-inch strips. Heat the vegetable oil in a 10-inch nonstick skillet over medium-high heat.
- Fry: Add the tortilla strips in batches (don’t crowd the pan!) and fry until they are just golden, which usually takes about 1 minute per side.
- Drain: Use kitchen tongs to safely transfer them to a paper towel-lined plate to drain excess oil.
- Season: While they are still hot and glossy, sprinkle them with salt.
- Important: Reserve one tablespoon of the frying oil in the pan for later use, but you can discard the rest.
2. Prep the Cold Toppings
While the pan cools slightly, let’s prepare the fresh elements.
- Avocado Mash: Slice the avocado lengthwise, remove the pit, and scoop that green goodness into a small bowl. Add the lime juice and salt, then mash it up with a fork until it’s creamy but still has some texture. Cover this tightly with saran wrap (press the wrap directly onto the avocado to prevent browning) and set it aside.
- Mise en place: This is a chef’s term for “gathering your stuff,” and it saves a lot of stress! Measure out your spices, chop your tomatoes, and have your cheese ready before moving to the stove.
3. Season the Cilantro Lime Rice
Rice is the foundation of a great, easy bean and rice burrito bowl, so we can’t let it be boring.
- In a large bowl, combine your warm cooked rice with the melted butter, fresh lime juice, ground cumin, and chopped cilantro.
- Please give it a taste test! If your rice wasn’t salted when you boiled it, add a teaspoon of salt now. Cover the bowl to keep it warm.
4. Cook the Corn and Bean Salsa
Remember that oil we saved? We’re going to use it to build flavor.
- Heat the reserved one tablespoon of oil in a large skillet over medium-high heat.
- Sauté: Add the corn and cook for 4-5 minutes, stirring occasionally, until it begins to smell sweet and toasted.
- Simmer: Reduce the heat to medium. Add the black beans, diced jalapeños, hot sauce, garlic powder, onion powder, and salt. Stir everything together to combine, then let it heat through for about 2 minutes. The smell of the toasted corn with the spicy jalapeño is absolutely incredible!
- Transfer this mixture to a bowl and cover with foil to keep warm.
5. Cook the Beef Mixture
Using the same skillet (less cleanup, yes, please!), we’ll tackle the protein.
- Brown: Add the ground beef and diced onions to the skillet over medium-high heat. Cook and crumble the meat for 7-10 minutes until it is fully browned, and the onions are soft.
- Season: Drain the excess grease carefully. Add the minced garlic and your taco seasoning packet.
- Simmer: Stir in the 2/3 cup of water. Bring the mixture to a quick boil until the sauce thickens, then reduce it to a simmer for just 1 minute. The sauce should be glossy and coat the meat perfectly. Remove from heat.
6. Assemble the Bowls
This is the fun part!
- Start with about ¾ cup of the seasoned rice in each bowl.
- Add a generous scoop of the warm corn/bean mixture right next to it.
- Add the savory beef mixture.
- Top it off: Sprinkle with fresh diced tomatoes and the shredded Mexican cheese. Add a scoop of your zippy avocado mash and a dollop of sour cream.
- The finish: Finally, top with those homemade fried tortilla strips for the ultimate crunch. Serve immediately and enjoy!
Tips & Variations for the Perfect Bowl
I love this recipe because it is so forgiving. Here are a few ways I’ve tweaked it over the years to keep things interesting.
- Make it a Vegetarian Burrito Bowl: You can easily swap the ground beef for a second type of bean (like pinto beans) or use a plant-based meat crumble. Honestly, the corn and black bean salsa is so flavorful that sometimes I double that portion and skip the meat entirely for a healthy burrito bowl night.
- Rice Options: If you want to cut carbs, cauliflower rice works surprisingly well in this recipe. Just season it the same way with lime and cilantro. Alternatively, brown rice adds a nice nuttiness and extra fiber.
- Meal Prep Burrito Bowl: These bowls are fantastic for lunch prep. I recommend storing the cold ingredients (avocado, sour cream, lettuce, fresh tomatoes) in a separate small container. Pack the rice, beef, and bean mixture in your main container. Heat the main container, then add your cold toppings fresh after it has been heated.
- Spice Level: If you are feeding kids or prefer mild food, simply omit the jalapeños or the hot sauce in the bean mixture. The taco seasoning usually packs enough flavor on its own!
What to Serve With Your Burrito Bowl
While this easy bean and rice burrito bowl is definitely a complete meal on its own, sometimes you want a full fiesta spread.
- Chips and Salsa: Since you’re already in the mood for Tex-Mex, a side of tortilla chips with a roasted tomato salsa or a salsa verde is a no-brainer.
- Mexican Street Corn (Elote): If you can’t get enough corn, serving a cob of grilled elote on the side adds a creamy, smoky element that pairs perfectly with the acidity of the lime rice.
- Agua Fresca: To wash it all down, a cold glass of watermelon or hibiscus agua fresca balances the savory spices of the beef and jalapeños. It’s refreshing and adds a vibrant pop of color to the table!
FAQs
What is in a burrito bowl?
A burrito bowl is all the glorious fillings of a burrito without the tortilla wrap holding it together. It typically starts with a base of rice and beans, topped with a protein (like beef, chicken, or tofu), salsa, cheese, guacamole, and sour cream. It’s the perfect way to get all the flavor with a little less carb-heavy bulk.
Is a burrito rice bowl healthy?
It absolutely can be! This easy bean and rice burrito bowl is packed with fiber from the beans and corn, healthy fats from the avocado, and protein from the beef. To make it even more nutritious, you can opt for lean turkey instead of beef, use brown rice, and limit the amount of sour cream. It’s a very balanced meal that keeps you full for hours.
Are bean and rice burritos good for you?
Beans and rice are a classic combination for a reason: together, they form a complete protein! Beans are rich in antioxidants and fiber, while rice provides a source of energy. When you make them at home, you control the sodium and fat levels, making them a much better option for you than the sodium-loaded versions you get at fast-food chains.
I really hope you give this recipe a try! It has become a total staple in my house because it hits that sweet spot of being comforting, filling, and genuinely fun to eat. There is just something about breaking those crispy tortilla strips into the cheesy rice that makes dinner feel like a treat.
If you whip this up, I’d love to hear how you customized it! Did you go for the vegetarian burrito bowl route or stick to the classic beef? Let me know in the comments below!
