Bean Burrito Bowls


Today’s recipe is a great vegetarian option that is perfect for anytime or if you feel like having a healthier Cinco de Mayo option.

Because this one starts with dried beans, it’s not a particularly fast recipe, but cooking those beans from dried adds a great depth of flavor.  However, if you have leftovers, everything reheats beautifully and then you do have a nice fast lunch the next day!  Yas!

Sunday Funday

Cinco de Mayo

Bean Burrito Bowls


1 cup dry pinto beans (soaked overnight or quick soak), drained

Water or chicken broth, to cover (about 3 cups)

1 tablespoon olive oil

1 small onion, diced

1 cloves garlic, minced

½ teaspoon chili powder

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon smoke paprika

¼ teaspoon ground cumin

¼ teaspoon ground pepper

½ tablespoon lime juice


1 ½ cups brown rice

3 cups water

1 teaspoon salt

1 tablespoon lime juice

To serve



Sour cream

Queso dip

Chopped tomatoes


To make the beans, heat the oil in a medium saucepan over medium heat.  Add the onion and cook until tender.   Add the garlic, chili powder, oregano, paprika, cumin, and pepper.  Stir to mix and cook for 1 minute.

Stir in the pre soaked beans and water (or broth) and bring to a boil.  Cover and reduce to a simmer.  Simmer for 1-2 hours or until the beans are tender, adding more liquid, if necessary.  Stir in the lime juice and simmer for another 10 minutes before serving.

To make the rice, stir together the rice, water, salt, and lime juice.  Bring to a boil, then cover and reduce to a simmer.  Cook for 45 minutes or until water is absorbed and rice is tender.

To serve, place rice in bowls and top with remaining ingredients.

Serves 4


  1. Amy, this looks easy and delicious. And I don't need to run out and buy tortillas. Perfect.


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