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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Black Bean Burrito Bowl

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Weekends in my house were a time for experimenting with new recipes.

My dad would frequently be in the kitchen on a Sunday, reinventing some restaurant dish in a healthy way … (I wonder where I get that from 🙂 )

I remember getting healthier egg sandwiches, an Asian noodle dish made with whole wheat spaghetti, and this black bean burrito bowl – which was one of my favorites.

It’s basically a deconstructed burrito with a twist: cottage cheese adds creaminess, tangy-ness, and a protein punch; a few crumbled corn chips add great texture and crunch; and tomatoes, corn and cilantro replace the traditional lettuce often found in burrito bowls.

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It’s filling, spicy and satisfying, and takes less than 30 minutes to make!

And trust me, even though cottage cheese in a burrito bowl sounds weird, it actually tastes pretty great.

It also has fewer calories than a burrito bowl you’d get at a restaurant, but doesn’t sacrifice any of the flavor. One huge serving has only 250 calories, 2g fat, 10g fiber and 14g protein.

I made this as a dinner for one when the husband was dying for some takeout, and I couldn’t believe how fast it all came together.

This is sure to be a favorite the whole family will love!

The Ingredients

  • 1 15 oz can of low sodium whole black beans
  • 1/2 jalapeño pepper, chopped
  • 1 red onion, diced
  • 1 yellow bell pepper, diced
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 2-3 cloves garlic
  • Salt to taste
  • 1 cup cooked brown rice (use 1/4 cup cooked per bowl)
  • 1/2 cup fresh corn (use about 2 Tbsp per bowl)
  • 1/2 cup organic, low fat cottage cheese (use 2 Tbsp per bowl)
  • Chopped cilantro to taste
  • Diced tomato
  • Salsa
  • 12-16 Corn chips (use 3-4 chips per bowl)

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The Directions

Step 1: Saute garlic, jalapeno, onion, and bell pepper in 1 tsp canola oil until soft.

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Step 2: Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.

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Step 3: Bring the mixture to a boil, let it simmer for about 10-15 minutes.

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Step 4: Once the bean mixture is done, start assembling your bowl! Put 1/4 cup cooked brown rice in a bowl…

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Step 5: Top with 1/4 of the black bean mixture…

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Step 6: Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.

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And you are ready to eat!
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This recipe makes 4 very healthy servings. If you wanted smaller bowls you could also end up with 5-6 servings too.
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I ended up eating this the next day for leftovers too! It tasted even better once all the flavors had marinated together for a while.
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It’s just spicy healthy goodness in a bowl. It doesn’t get better than that.
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Black Bean Burrito Bowl

Makes 4 Servings. Nutritional Info Per Serving: 226 Calories, 3.5g Fat (0.8g Saturated), 163.7mg Sodium, 38g Carbs, 8g Fiber, 1.6g Sugar, 12g Protein

Ingredients

  • 1 15 oz can of low sodium whole black beans
  • 1/2 jalapeño pepper, chopped
  • 1 red onion, diced
  • 1 yellow bell pepper, diced
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 2-3 cloves garlic
  • Salt to taste
  • 1 cup cooked brown rice (use 1/4 cup cooked per bowl)
  • 1/2 cup fresh corn (use about 2 Tbsp per bowl)
  • 1/2 cup organic, low fat cottage cheese (use 2 Tbsp per bowl)
  • Chopped cilantro to taste
  • Diced tomato
  • Salsa
  • 12-16 Corn chips (use 3-4 chips per bowl)

Instructions

  1. Saute garlic, jalapeno, onion, and bell pepper in 1 tsp canola oil until soft.
  2. Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.
  3. Bring the mixture to a boil, let it simmer for about 10-15 minutes.
  4. Once the bean mixture is done, start assembling your bowl! Put 1/4 cup cooked brown rice in a bowl
  5. Top with 1/4 of the black bean mixture
  6. Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.
https://www.pickyeaterblog.com/black-bean-burrito-bowl/

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27 responses to “Black Bean Burrito Bowl”

  1. We made burrito bowls similar to this a few weeks ago (we love Chipotle–so it’s nice to do a little copy-cat meal). This looks delicious. I love the use of cottage cheese–I need to try that out!

    • Hehe you know, I had Chipotle in mind when I was creating this – it definitely reminded me of my go-to-burrito-bowl order there! The cottage cheese is one of my favorite parts of this recipe – you’ll have to let me know how you like it!

    • Absolutely Maria!! I think this tastes even better the next day – so it would be perfect for lunch 🙂 I’m sure you and your husband will love this recipe!

  2. Wow! I just tried this recipe and it was fantastic….very fresh tasting. I will definitely add this one to my “favorites”.

    • No problem at all! And yes – I think a mild feta would taste good – but then I would probably leave out the salsa. Hope that helps, let me know how the feta works in this recipe!

    • Hi Shruti! I actually mean Chili Powder (not chili pepper) — and yes – that’s a Mexican/Latin spice! The bottle will say “Chili Powder” on it so just look for that on the label and you will be good to go! It will be reddish in color, but it won’t be super spicy the way Indian red chili pepper would be. Hope that helps!

  3. Made this for dinner tonight, its so easy, healthy and delicious to top it all! Thank you so much, I’m in love with your blog and will be a very frequent visitor!

    • Yayy!! I’m so happy you liked this recipe. And yes – it is SO easy and fast to make – I love having this during the week, especially. Thanks so much for your kind words – can’t wait to hear how my other recipes turn out for you!

  4. Hello Anjali! My company sells rice and beans and I am always looking for creative and well documented recipes to inspire us. I enjoy your use of large hi res photos and “save recipe” button. I noticed you used organic canned beans. Have you every implemented this recipe or one similar using your own dry beans that you have pre soaked yourself? I tend to find it is easier to key in on my desired flavor when I have control over how my beans are seasoned. Keep up the great post!

    • Hi Nelson! Thanks for reaching out! I’m so glad you’re enjoying my photos and recipes. To your question – I have (once or twice) used dry beans that I’ve pre-soaked, and you’re right that they taste absolutely delicious! I usually don’t have much time in the kitchen though, so I opt for the organic canned beans as a way to cut down on the prep time for recipes. Rinsing them thoroughly helps a great deal in reducing the amount of sodium/etc. and then allows me to flavor them myself. But in an ideal world, I’d be using dry beans more often!

  5. I see you used cottage cheese in this recipe, is it just because it makes for a healthier dish (I love sour cream and use low fat) so I am wondering should I try the cottage cheese or stick to what I know I like???(would just like your to hear your take on the matter) Thanks

    • Hi! Yup I used cottage cheese because it increases the protein content of this dish dramatically without increasing the fat/calories much at all. Low fat sour cream is definitely tasty, but it won’t give you the extra boost of protein that cottage cheese will give you. If you like the taste and aren’t looking for a protein packed meal, you can certainly use the low fat sour cream. But otherwise I’d highly recommend trying the cottage cheese – it’s healthier than the sour cream and tastes delicious!!

    • Hi! This recipe has 163.7mg Sodium per serving. I’ve updated the nutritional info in the recipe too. Hope that helps!

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