Grammy's Kitchen · Burritos · Black Bean Burrito Bowl
One of 111 burritos recipes we measured
18 cooks on www.feastingathome.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 83% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 3 cups cooked rice – jasmine rice, cilantro lime rice, basmati rice or quinoa |
| 540 g | 3 cups of cooked black beans (or use canned black beans- see notes) or these Mexican Pinto Beans |
| 447 g | 3 cups chopped veggies- diced tomato, avocado, bell pepper, jicama, cucumber, corn, shredded cabbage, radishes, etc. |
| Optional: a batch of 10-minute tofu sofritas for extra protein. | |
| Garnishes: Cilantro, scallions, microgreens, lime wedges, hot sauce, pico de gallo salsa, guacamole, pickled onions, pickled jalapenos, sour cream. | |
| Sauce: Make either Cilantro Lime Crema or Chipotle Mayo (both are vegan adaptable) |
Method: 3 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow, this is fantastic! Thank you so much for this recipe. I sauteed yellow and red bell pepper and used basmati - those with gluten problems do better with white rice so I chose that. It's like the best burrito in a bowl. I had sides of mango/avocado/tomato ” — a cook, 5.0★
“Excellent recipe!! I LOVE the sauce!! Thanks for showing us which silken tofu brand you use! I used garbanzos since that’s what I had. I also added sliced black olives to mine. Will easily return to this recipe again and again!” — a cook, 5.0★