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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.


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
  • 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


  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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  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!



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