Burrito bowl with chipotle black beans

Burrito bowl with chipotle black beans

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(34 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal573
  • fat21g
  • saturates4g
  • carbs72g
  • sugars7g
  • fibre15g
  • protein16g
  • salt0.8g
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  • 125g basmati rice
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, chopped
  • 400g can black beans, drained and rinsed
  • 1 tbsp cider vinegar
  • 1 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp chipotle paste
  • 100g chopped curly kale
  • 1 avocado, halved and sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 medium tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, chopped

To serve (optional)

  • chipotle hot sauce
  • coriander leaves
  • lime wedges



    The same shape, but smaller than…


  1. Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

  2. Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

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Comments, questions and tips

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11th Sep, 2019
This actually tasted so good. I forgot to add the lime but even in its absence I was pleasantly surprised!
13th Jun, 2018
Delicious, fresh dish. I have made a few times now and hubby and I really enjoy it. I add slightly less rice (as I did feel there was a little too much the first time I made it) and a little more of the chiplotle paste to give it a little more of a spice kick. As another reviewer said, definitely add a squeeze of lime - seems to bring out the flavours and add a bit of a zing!
19th May, 2018
I enjoyed this very much although I did use spinach as I couldn't get kale. But really good, will be making it again, but I think I'd use a bit less rice as I found it quite filling.Will be having the rest for lunch tomorrow.
17th May, 2018
Delicious! Never used chipotle paste before. Easy & quick and yes the lime gives it a zing - I squeezed lime over the onion & tomato too.
7th Mar, 2018
So, so good. Perfect if you are counting your calories but want something that will really fill you up. Don't skip the lime, it adds a vibrant, fresh taste to the dish.
29th Aug, 2017
Really enjoyed this! Left half the rice and beans in a bowl for the following day for myself for lunch and just warmed it up. Also added a handful of crunched tortillas, as I love a mixture of textures :)
24th Aug, 2017
Really good!! Filling too!! Added a few peppers and some sour cream, will definitely bs having this again
22nd Mar, 2017
Vibrant, tasty and fresh. Quick to pull together and a great healthy mid week supper. I used black eyed beans and they were delicious. Will definitely be making this again.
Josie Landford's picture
Josie Landford
17th Mar, 2020
When it says "serves 2", is each serving 600 calories? Thanks!
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Hi, each serving is 573 calories as stated. Sorry for not getting back to you sooner.
28th May, 2018
Has anyone tried making a batch of this and eating it throughout the week. Does it keep in the fridge ok?
goodfoodteam's picture
4th Jun, 2018
Thanks for your question. We would recommend making this fresh with any leftovers for the next day at most. The avocado will brown, although you can prolong the green colour by squeezing with lime juice and covering with clingfilm directly over the surface. As with any rice dish, it's important to cool the rice and transfer to the fridge within a short space of time.
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