Ingredients
- Cooked rice, 1 cup
- Black beans, 1 can (15 ounces), rinsed and drained
- Corn kernels, 1 cup (fresh, frozen, or canned)
- Cherry tomatoes, 1 cup, halved
- Avocado, 1, diced
- Red onion, 1/4 cup, finely chopped
- Cilantro, 1/4 cup, chopped
- Lime, 1, juiced
Instructions
- Step 1: If using frozen corn, thaw it. If using canned corn, drain it.
- Step 2: In a bowl, combine the cooked rice, black beans, corn, cherry tomatoes, red onion, and cilantro.
- Step 3: Add the lime juice to the bowl and stir gently to combine all ingredients.
- Step 4: Divide the mixture into serving bowls.
- Step 5: Top each bowl with diced avocado.
Notes
- Store leftover burrito bowl ingredients separately in airtight containers for best freshness.
- For a quick warm lunch, microwave the rice and bean mixture, then add the avocado and cilantro after heating.
- Garnish with a dollop of sour cream or a sprinkle of cotija cheese for an extra creamy, salty kick.
- Don't skip the lime juice; it brightens all the flavors and really brings the bowl together!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American