This burrito bowl has everything you love about a burrito without the tortilla. Seasoned pinto beans, fluffy rice, and all the fresh toppings you can pile on. It is customizable, satisfying, and honestly better than what you would get from any chain restaurant. Make the beans and rice ahead for easy weeknight assembly.
Ingredients
- 1½ cups cooked pinto beans (about ¾ cups dried, soaked and cooked)
- 2 cups cooked brown basmati rice
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp cayenne
- Toppings: diced avocado, salsa, corn, cilantro, lime wedges, shredded lettuce
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a skillet over medium heat. Add the beans, cumin, chili powder, garlic granules, salt, and cayenne.
- Cook for 5 to 7 minutes, mashing some beans with the back of a spoon for a creamier texture.
- Build the bowls: rice on the bottom, seasoned beans over the top, then pile on your favorite toppings.
Notes
- Swap the pinto beans for black beans or kidney beans.
- Make a big batch of seasoned beans and rice on Sunday for quick bowls all week.
- Add seasoned ground meat or pulled chicken for a non-vegetarian version.
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