Fajita Bean & Guac Burrito Bowl Recipe

Rinse rice under cold water until water runs clear. In a small saucepan, melt butter or heat oil over medium heat, add rice and toast stirring 1 minute.

Add water and salt, bring to a boil. Reduce heat to low, cover and simmer 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.

Fluff rice with a fork, stir in lime zest, lime juice and chopped cilantro. Keep warm until assembly.

Heat a large skillet over medium-high heat. Add olive oil and when shimmering add sliced onion and bell pepper. Cook, stirring occasionally, 5–7 minutes until softened and slightly charred at edges.

Reduce heat to medium, add minced garlic, cumin, chili powder and smoked paprika. Cook 30 seconds until fragrant.

Add drained black beans to the skillet and stir to combine. Add lime juice, salt and black pepper. Cook 3–5 minutes until beans are heated through and flavors meld; if mixture looks dry add 1–2 tbs water.

Off heat, stir in chopped cilantro. Taste and adjust seasoning with additional salt or lime juice if needed.

Halve and pit the avocados and scoop flesh into a bowl. Mash with a fork to desired texture (smooth or slightly chunky).

Stir in lime juice immediately to prevent browning, then fold in red onion, jalapeño (if using), cilantro, salt and black pepper. Taste and adjust seasoning.

Cover and keep chilled until ready to assemble.

Prepare extras: halve cherry tomatoes, shred lettuce if needed, and warm corn if using frozen or canned.

Build bowls

Divide cilantro-lime rice evenly between 4 bowls (about 1/2 cup cooked rice per serving). Top each bowl with a portion of the fajita beans (about 1/2 cup), a generous scoop (2–3 tbs) of guacamole, cherry tomatoes, corn and shredded lettuce.

Add shredded cheese and a dollop of sour cream or Greek yogurt to each bowl. Garnish with lime wedges and extra cilantro. Add hot sauce if desired.

Serve immediately while rice is warm and beans are hot.