Beef Burrito Bowls with Black Beans, Pepper & Onion
Fast & Easy

Beef Burrito Bowls

with Black Beans, Pepper & Onion

25 MIN
4 Servings
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  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    This satisfying bowl highlights a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that seasons savory ground beef, and the smoky-sweet guajillo chile pepper sauce we’re using to bring it together with tender black beans.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    fresh
    ingredients
    Beef Burrito Bowls with Black Beans, Pepper & Onion
    Title
    • 18 oz Ground Beef
    • 1 15.5-Oz Can Black Beans
    • 1 cup Long Grain White Rice
    • 1 Bell Pepper
    • 1 Red Onion
    • 1 Lime
    • 4 oz Shredded Monterey Jack Cheese
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ½ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Drain and rinse the beans.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Carefully add the juice of 1 lime half and stir until combined. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the beef & beans
    4 Cook the beef & beans

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in a bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and beans, cooked vegetables, cheese, and lime sour cream. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Drain and rinse the beans.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Carefully add the juice of 1 lime half and stir until combined. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

    4 Cook the beef & beans

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the beef & beans
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in a bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and beans, cooked vegetables, cheese, and lime sour cream. Enjoy!

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