Smoky Three-Bean Burrito Bowl

This hearty three-bean burrito bowl is the kind of weeknight dinner that makes you forget you ever wanted meat. Layers of smoky, spiced beans sit over fluffy cilantro-lime rice with all your favorite toppings piled on top. It comes together in about 35 minutes and somehow tastes even better the next day straight from the fridge.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 cup long-grain white rice
• 15 oz can black beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 cup chunky salsa
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded Mexican cheese blend
• 1 avocado, sliced

Directions

1. Cook rice according to package directions. Once done, fluff with a fork and stir in lime juice and half the cilantro. Set aside.
2. In a large skillet over medium heat, combine all three beans, corn, salsa, smoked paprika, and cumin. Stir well to combine.
3. Cook the bean mixture for 8 to 10 minutes, stirring occasionally, until everything is heated through and the sauce has thickened slightly.
4. Taste the beans and adjust salt, cumin, or lime juice to your liking.
5. Divide the cilantro-lime rice evenly among four bowls.
6. Spoon the three-bean mixture generously over the rice in each bowl.
7. Top each bowl with shredded cheese, sliced avocado, and the remaining fresh cilantro. Serve immediately.

More recipes to try

Mashed Potatoes Chicken Tortilla Soup Smoky Pulled Pork Stuffed Sweet Potatoes Cucumber Dill Yogurt Chicken Wraps Sauteed Green Beans Baked Beans