Burrito Bowls
Updated September 22, 2025
- Ready In
- 35 min
- Rating
- Comments
- Read comments
Ingredients
¼ cup avocado or other neutral-tasting oil
1 medium red onion, coarsely chopped, divided
1 jalapeño, seeds removed if desired, coarsely chopped, divided
½ teaspoon ground cumin
1 cup long-grain white rice
1 (15-ounce) can black or pinto beans
Kosher salt
3 cups corn kernels (from 3 cobs, or two drained 15-ounce cans, or frozen corn, thawed and shaken dry)
¼ cup chopped cilantro, plus more leaves for garnish
1 lime
4 ounces grated Monterey Jack cheese (1 cup)
1 large avocado
Nutritional analysis per serving (4 servings)
98 grams carbs; 29 milligrams cholesterol; 778 calories; 18 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 36 grams fat; 14 grams fiber; 975 milligrams sodium; 24 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet or Dutch oven with a lid, heat 2 tablespoons oil over medium. Add half the red onion and half the jalapeño, along with the cumin, and cook until fragrant and softened, 3 to 5 minutes. Add the rice and beans (including the bean liquid). Fill the can with water and add that, too (1¾ cups). Season with 1 teaspoon salt. When boiling, cover, reduce heat to low and cook undisturbed until the rice is tender, 18 to 20 minutes.
- Step 2
Meanwhile, in a medium bowl, stir together the remaining half red onion, half jalapeño and 2 tablespoons oil; the corn; cilantro; and juice from the lime. Season to taste with salt.
- Step 3
When the rice is ready, turn off the heat and sprinkle with cheese. Cover and let rest for 4 minutes. Spoon the rice and beans into bowls. Quarter the avocado and add a piece to each bowl, then top with the corn salsa and a few leaves of cilantro.
Private Notes
Comments
As someone who likes to meal prep a week worth of lunches, over the years I've come to hate burrito bowls. For some reason I decided to give this one a try and was so pleasantly surprised. It's delicious! I used frozen corn. Also happened to have some leftover avocado lime cream from the crispy tofu taco recipe and it's the perfect topping, and it doesn't brown: https://daily4you.info/recipes/1026900-crispy-tofu-tacos%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">