Easy Burrito Bowls
These easy burrito bowls are simple, delicious, and completely customizable. Perfect for meal prep!
Back in college I made a version of this. Seriously thought I was a genius. I didn’t know what to make for dinner, so I looked in my pantry (aka a tiny cupboard my roommates and I agreed I could use). There was usually canned corn, canned black beans, some dry pasta noodles, canned chicken and maybe a jar of marinara sauce. Oh, and a little bag of rice.
I’d rinse the black beans, drain the corn, cook some rice and heat up the canned chicken on my $5 Walmart pan. Threw everything together in a plastic Tupperware and voila! Easiest burrito bowl ever. Also very cost-effective.
Nowadays, I’m still using the canned black beans and corn, but love ground beef. Just cook and season! And if you wanna get real fancy, throw some cilantro and lime wedges on there.
What You’ll Need
Equipment
Ingredients
- Ground beef: I use extra lean ground beef to keep the fat a tad lower, but use whatever you’d like!
- Taco seasoning: I use my homemade taco seasoning. Can use pre-made.
- Tomato paste
- Canned black beans
- Canned corn
- Cooked white rice: Most often I use my rice cooker
- Cheese: Use whatever cheese you love – I’m using Monterey Jack cheese.
- Toppings: Lettuce, tomato, cilantro, lime, avocado, southwest sauce and/or pickled onions.
How To Make
- Cook the rice: This will take the longest, so get it going while you do everything else! Cook according to package instructions.
- Cook the beef: Heat a frying pan on medium high heat. Cook the ground beef, breaking into small pieces (I use a meat chopper), until fully browned. Remove excess fat/liquid. Season with taco seasoning, tomato paste and a splash of water to help evenly distribute everything.
- Drain/rinse the corn and beans: Drain and rinse the black beans using a small strainer. Drain the corn (no need to rinse).
- Assemble bowls: This recipe makes 4 bowls. Each will have 1/2 cup cooked rice, 1/4 of the beef, 1/4 cup corn, 1/4 cup beans, and half an ounce of shredded cheese. Top with you favorite toppings!
How To Store
Store in an airtight container for 3-4 days in the fridge. Reheat in the microwave in 30 second increments until desired warmth. I store fresh veggies separately and add on top after reheating.
Tips
- Customize: Use ground chicken, brown rice, cauliflower rice, different cheese, whatever you love.
- Add pickled onions: Pickled onions are so easy to make and really take these bowls to the next level.
- To store: I like to store in glass meal prep containers with lids.
That’s it! Quick, easy and reliable. As always, be sure to leave and comment and review if you try these easy burrito bowls ♡ and don’t forget to tag me on Instagram so I can see what you’re cooking up!
Easy Burrito Bowls
Equipment
- Rice cooker optional
Ingredients
- 1 lb extra lean ground beef (16 oz)
- 1 tbsp taco seasoning* (see notes)
- 1 tbsp tomato paste (15 g)
- 1/4 cup water
- 2 cups cooked white rice (316 g)
- 1 cup canned black beans (150 g) rinsed and drained
- 1 cup canned corn (150 g) drained
- 2 oz Monterey Jack cheese (56 g) grated
- lettuce, tomato, cilantro, limes for topping
- southwest sauce for topping
Instructions
- Get your rice cooking (according to package instructions). I cook 1 cup dry rice to make 2 cups cooked.
- Heat a large pan on medium high heat. Cook the ground beef until fully browned, breaking apart into small pieces. Remove excess liquid. Add taco seasoning, tomato paste and water. Stir until fully combined and remove from heat.
- Distribute ingredients evenly into 4 containers. Each will have 1/2 cup rice, 1/4 of the beef, 1/4 cup corn, 1/4 cup beans, and 1/2 oz cheese. Enjoy with all your favorite toppings.
- To store, top with lids and keep in the fridge up to 4 days. Reheat when ready, and add toppings after.
Notes
- I use homemade taco seasoning. Can sub 1/2 taco seasoning packet or 1 tbsp pre-made.
- 3 ingredient southwest sauce
- Pickled onions are also amazing on these.
Nutrition
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I am absolutely obsessed with the burrito bowls. Not only are they quick and easy, but they are DELICIOUS!
Hey Tiff, so happy to hear you love them as much as we do!
This week is the second time making these and once again, they are so good and so easy to make, including the southwest sauce. Love your recipes!
Hi Daisy,
Happy to hear it’s a staple for you! Thanks so much. ♡
Have you tried this with cauliflower rice? I wanted to add more fiber so was thinking about this swap for the regular rice.
Hey Tiffany,
I haven’t, but I’m sure it’d work great! I would just steam/cook the cauliflower rice according to package instructions (if you use frozen like I do) and season however you love! That’d be a great low-carb, high-fiber swap. ♡