Burrito Bowl
Ingredients
Base
- 25 cups cooked brown rice
- 2 #10 cans black beans rinsed and drained
- 1.5 gallons frozen corn kernels
- 2 #10 cans fire-roasted diced tomatoes
- ½ cup ground cumin
- ½ cup smoked paprika
- salt & pepper to taste
Veggies & Toppings
- 1.5 gallons shredded lettuce
- 12 cups diced red onions
- 12 cups chopped bell pepper
- avocado sliced or diced
- 6 cups chopped cilantros
- lime for garnish
Optional Add-ons
- salsa or hot sauce
- sour cream or cashew cream
- jalapeños
- Nutritional yeast or cheese
Instructions
- Prepare the tomato-bean mixture: In a skillet over medium heat, combine black beans, corn, fire-roasted tomatoes, cumin, paprika, salt, and pepper. Simmer for 5–7 minutes until heated through and slightly thickened.
- Build the bowl: Start with a base of rice. Add the warm tomato bean mixture on top.
- Add fresh toppings: Layer with shredded lettuce, red onion, bell pepper, avocado, cilantro, and a squeeze of lime juice.
Add any optional toppings like salsa, sour cream, or jalapeños.
Nutrition
Serving: 1bowlCalories: 365kcalCarbohydrates: 60gProtein: 13.3gFat: 10.5gSaturated Fat: 1.5gSodium: 489mgPotassium: 1055mgFiber: 18.7gSugar: 5gCalcium: 115mgIron: 4mg
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