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Burrito Bowl with Black Beans
with cilantro lime quinoa / guacamole / salsa

Active: 35 Total: 35
Set everything for these burrito bowls out on the table and let everyone assemble their bowls as they'd like.
Smarts: The pantry is a great place to look for extra toppings if you want to add even more options - black olives, pickled jalapenos, or hot sauce would be great additions.
Tags

Ingredients

Metric
Servings:
4
Burrito Bowl with Black Beans:
  • Cumin - 1/2 tsp
  • Paprika - 1/4 tsp
  • Coriander, ground - 1/4 tsp
  • Chili powder - 1/4 tsp
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Corn, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Salsa, store-bought - 1/4 cup
  • Tortilla chips - 6 oz
Guacamole:
  • Shallots - 1 clove, diced
  • Cilantro - 2 Tbsp, chopped
  • Avocados - 2, mashed
  • Lime juice - 3 tsp
Cilantro Lime Quinoa:
  • Quinoa, uncooked (enough for two nights) - 1 1/2 cups
  • Stock, any type - 3 cups
  • Cilantro - 2 Tbsp, chopped
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. Quinoa - (This makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  3. Make spice mix - Combine cumin, paprika, coriander, and chili powder. (Can be done up to 5 days ahead)
  4. Cilantro (for guacamole and quinoa) - Chop cilantro.
  5. Make guacamole - Mash together shallots, avocado, cilantro, and lime juice (portions for guacamole) and some salt. Cover surface with plastic wrap and refrigerate if not eating right away.
  6. Beans / Corn - Drain and rinse beans. Defrost corn in the microwave.

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Make

  1. Heat a nonstick pan or skillet over medium-high heat. Add oil and then beans, corn, and spice mix to heated oil. Saute until spices are fragrant, ~2 minutes. Season with some salt and pepper.
  2. If quinoa was made ahead, reheat in the microwave (reserve half for Thursday). To tonight’s portion, add cilantro and lime juice (portions for quinoa).
  3. Assemble bowls by topping quinoa with black bean / corn mixture, guacamole, and salsa. Serve with chips. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (42)
Gluten-free (2)
Paleo (2)
Vegetarian (16)

35 reviews

I liked it but fam wasn’t big fan. Used barramundi as that’s what we had.

By: Erica
Posted: Jul 19, 2019
Diet: Original
0 Helpful

We could only find frozen halibut, and that was the only flaw here. It was one of the best salads I’ve had!

By: Ginger
Posted: May 09, 2019
Diet: Original
0 Helpful

This was delicious and the toddler liked it, too!

By: Caitlin
Posted: May 08, 2019
Diet: Vegetarian
0 Helpful

We added some french fries too since I have hungry teens. Halibut had lots of bones so unpopular with kids.

By: Cathleen
Posted: May 08, 2019
Diet: Gluten-free
0 Helpful

Good, but I feel like it needed something.

By: Chelsea
Posted: May 04, 2019
Diet: Original
0 Helpful

I used bassa instead of halibut, and it for sure needs more seasoning on 2 fillets than the 1/8th of a teaspoon of cumin that is recommended. I would double seasoning in next iterations. Cilantro-lime butter and dressing is delicious though.

By: Sophie
Posted: Apr 30, 2019
Diet: Original
0 Helpful