Burrito Bowl

Ageless twist on a Tex Mex favorite, the Burrito Bowl

Good for you, totally tasty, and super easy to cook. Have dinner on the table in 15 minutes!

We love legumes

They’re easy to cook, versatile, affordable, flavorful, chock full of nutrients, and perfect in almost any dish. Legumes, like black and kidney beans used in this recipe, are low in fat, have no cholesterol and are high in folate, potassium, iron, zinc, B vitamins, copper, and magnesium (most Americans are woefully deficient in magnesium). They are full of beneficial fats and soluble and insoluble fiber. A great source of protein, legumes are also way less impactful on the planet than meat. They have a meatiness that makes them an ideal substitute for meat with plenty of protein. Beans are high in antioxidants too. Eating legumes regularly may reduce the risk of diabetes, heart disease, and colorectal cancer. They help in reducing weight. They are filling so you typically eat less.

Burrito Bowl

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tania Van Pelt


  • 1 can kidney beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 3 cloves garlic minced
  • 1 large white onion finely diced
  • 1 jalapeño pepper chopped
  • 1 poblano pepper chopped
  • 1 bunch cilantro reserve half for the guacamole and as a garnish.
  • 3 medium to large tomatoes
  • ¼ cup sliced kalamata olives
  • 1 pound 100% grass fed beef
  • Safflower oil
  • Sea salt black pepper, to taste
  • ½ teaspoon cayenne
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  • Splash apple cider vinegar about 1 tablespoon
  • 2 cups of organic brown rice cooked (optional)

Optional Toppings

  • Pickled jalapeños
  • Sliced black olives
  • Salsa
  • Sprouts


  • 3 ripe avocados
  • Fresh lime juice 1-2 limes
  • Sea salt to taste
  • 2 tablespoons cilantro stems and leaves, washed and finely diced


  1. Place a pan on medium-high heat, add 2 tablespoons of oil and the onion and jalapeño. Sauté the onion is cooked almost through, add the garlic, a pinch of salt and the spices, sauté for 2-3 minutes. Add the beef, break it up in the pan, cooking it with the spices, onion, pepper and garlic, after it’s cooked about medium, still a little pink, add the poblano pepper, stir. Continue to cook the meat until it’s almost cooked through and then add the beans, stir everything in together, gently because you want the beans to retain their shape, add the tomatoes. Cook another 2 minutes, until the meat is totally cooked. Add half a bunch of chopped cilantro, 1/4 cup sliced olives, a splash of apple cider vinegar, stir the mixture, and a squeeze of a lime, for brightness. Stir again and then remove from the heat.
  2. While the meat and bean mixture sits, prepare a simple guacamole.
  3. Take 3 ripe avocados, chop them in chunky pieces, mash them in a bowl, add fresh juice from 1 to 2 limes, a pinch of salt. Add cilantro and blend until guacamole is creamy and all ingredients are combined.
  4. Serve the burrito bowl over rice or a green salad, top with guacamole, sprouts, cilantro, and any other toppings you want.