Burrito Bowl | SheenaScott.com

We’ve been traveling for the past week and a half – first melting away in Sonoma County, California for the annual National Heirloom Expo (more on that coming soon!). Now we’re cooling off a little in Bend, Oregon before heading up to Portland to visit some friends. So far it’s been a blast: beautiful scenery, wonderful local foods (my favorite part!) and of course a little down time to recharge.

Burrito Bowl - ingredients | SheenaScott.comBurrito Bowl - ingredients | SheenaScott.com

Since we’re still on the road, I thought I’d pop in and share a quick recipe that’s perfect for a weeknight and can be tweaked to your heart’s content. I used the filling here in a burrito bowl / taco salad, but it makes a great wrap, dip or nacho topping as well. Or go simple and have it straight up as beans n’ rice. This recipe makes a substantial amount, but not to worry – there is no shortage of ways you can use up any leftovers or freeze them for an even quicker weeknight meal later on.

Burrito Bowl | SheenaScott.comBurrito Bowl | SheenaScott.com

The best part is that you can use leftover rice or beans straight out of the freezer. I often make a huge pot of beans and freeze them in 2-cup portions for easy weeknight meals. You can even leave out the rice entirely and make this a grain-free meal.

All you have to do is pair it with your favorite veg and you’ve got yourself a balanced, satisfying one bowl meal.

Stay tuned for a post (or two!) about my travels. Until then hop on over to Instagram @sheenaescott for the latest – cheers!

Burrito Bowl | SheenaScott.comBurrito Bowl | SheenaScott.com

Burrito Bowl

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: serves 8-10

Burrito Bowl


  • 2 Tbsp. coconut oil
  • 2 onions, chopped
  • 1 orange and 1 yellow bell pepper, diced
  • 1 jalapeno, seeded and minced
  • 3 cloves of garlic, minced
  • 1 ½ Tbsp. chili powder
  • 1 Tbsp. cumin
  • ¼ tsp. chipotle powder (or more if you like it spicy)
  • ½ tsp. sea salt (smoked is nice) + more to taste
  • 1 14 oz. can diced tomatoes
  • 2 cups cooked beans
  • 1 ½ cups cooked black rice (about ½ cup dried)
  • To Serve
  • Romaine lettuce leaves, chopped
  • Avocado
  • Red onion
  • Fresh cherry tomatoes
  • Salsa
  • Cilantro


  1. Melt the coconut oil over medium heat. Add the onions and peppers and sauté until the onions are translucent and the peppers have softened slightly, about 15 minutes.
  2. Add the minced jalapeno, garlic and spices and stir until fragrant, about 30 seconds.
  3. Add the canned tomatoes and stir to incorporate. Now reduce the heat and simmer covered until the peppers and onions are soft, another 5-7 minutes.
  4. Stir in the beans and rice and cook until just heated through. Taste and add more salt if desired.
  5. Serve over a bed of lettuce garnished with avocado slices, red onion, salsa, fresh tomatoes and cilantro.


Use the filling in a wrap, as a dip, on top of nachos or as a simple bowl of beans and rice. Keeps in the fridge for a few days and freezes well. Use any kind of bean or a combination - black beans are a favorite as are cranberry beans like you see here.


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