Healthy Black Bean and Veggie Burrito Bowls with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nutritious and filling bowl combining fiber-rich black beans, brown rice, and fresh vegetables with a zesty cilantro lime dressing. This Mexican-inspired rice and grain recipe (vegetarian, gluten free), ready in about 55 minutes, pairs brown rice, uncooked, water, canned black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown rice, uncooked
• 2 cups water
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 2 cups romaine lettuce, chopped
• 1 medium avocado, diced
• 1/2 cup cilantro leaves
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup brown rice and combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, in a blender or food processor, combine 1/2 cup cilantro leaves, 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
3. Step 3: In a large bowl, combine 1 can (15 oz) drained black beans, 1 cup corn kernels, 1 cup halved cherry tomatoes, and 2 cups chopped romaine lettuce. Toss with half of the cilantro lime dressing.
4. Step 4: To assemble, divide the cooked brown rice among 4 bowls. Top each bowl with the dressed bean and vegetable mixture and 1 diced avocado. Drizzle remaining dressing over the avocado and serve.