Bean Burrito Bowl Recipe

Name: Bean Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Pure Wesson® Canola Oil; 1 cup chopped red onion, divided; 2 teaspoons minced garlic; 2 cups brown rice, uncooked; 2 (8 ounce) cans Hunt's® Tomato Sauce-No Salt Added; 3 1/2 cups water; 4 teaspoons ground ancho chili peppers; 1 1/4 teaspoons ground cumin, divided; 1 (15 ounce) can Ranch Style® Black Beans, drained, rinsed; 1 (15 ounce) can garbanzo beans, drained, rinsed; 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, and chilies. drained; 1/2 cup frozen whole kernel corn, thawed; 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon kosher salt; 1 1/2 cups shredded reduced-fat Mexican cheese blend; 2 cups shredded romaine lettuce; 1/2 cup reduced-fat sour cream

Servings: persons

2 tablespoons Pure Wesson® Canola Oil
1 cup chopped red onion, divided
2 teaspoons minced garlic
2 cups brown rice, uncooked
2 (8 ounce) cans Hunt's® Tomato Sauce-No Salt Added
3 1/2 cups water
4 teaspoons ground ancho chili peppers
1 1/4 teaspoons ground cumin, divided
1 (15 ounce) can Ranch Style® Black Beans, drained, rinsed
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, and chilies. drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 1/2 cups shredded reduced-fat Mexican cheese blend
2 cups shredded romaine lettuce
1/2 cup reduced-fat sour cream

1
Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
2
Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
3
Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
4
When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.

774

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons Pure Wesson® Canola Oil, 1 cup chopped red onion, divided, 2 teaspoons minced garlic, 2 cups brown rice, uncooked, and more.

Yes, Bean Burrito Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Burrito Bowl

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