Three-Bean Fiesta Burrito Bowl

This hearty three-bean burrito bowl is the ultimate weeknight winner — packed with smoky spiced beans, fluffy cilantro-lime rice, and all your favorite toppings. It comes together in under 40 minutes and is completely customizable, making it perfect for picky eaters and hungry crowds alike. Whether you pile it high with avocado and salsa or keep it simple, every bite is deeply satisfying and full of bold flavor.

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

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1.5 cups long-grain white rice, uncooked
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded Mexican cheese blend

Directions

1. Cook rice according to package directions, then fluff with a fork and stir in lime juice and half the cilantro. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add all three beans and stir to combine.
3. Add the fire-roasted tomatoes, cumin, smoked paprika, and garlic powder to the skillet. Stir everything together well.
4. Simmer the bean mixture uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
5. Taste the beans and adjust seasoning with salt and pepper as needed.
6. Divide the cilantro-lime rice evenly among four bowls, then spoon a generous portion of the three-bean mixture on top.
7. Sprinkle each bowl with shredded cheese and the remaining fresh cilantro, then serve immediately with your favorite toppings like sour cream, salsa, or sliced avocado.

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