Bean Burrito Bowl
Recipe from RO*TEL

Burrito ingredients flavorful rice, beans, tomatoes, corn, cilantro, and lettuce without a tortilla, layered in individual bowls or in a casserole dish.

Bean Burrito Bowl

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Servings: 8
Prep Time: 50 mins
Total Time: 1 hr 20 mins
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  • 2   tablespoons 
    Pure Wesson® Canola Oil
  • 1   cup 
    chopped red onion, divided
  • 2   teaspoons 
    minced garlic
  • 2   cups 
    brown rice, uncooked
  • 2  8  ounce cans 
    Hunt's® Tomato Sauce-No Salt Added
  • 3 1/2  cups 
  • 4   teaspoons 
    ground ancho chile pepper
  • 1 1/4  teaspoons 
    ground cumin, divided
  • 1  15  ounce can 
    Ranch Style® Black Beans, drained, rinsed
  • 1  15  ounce can 
    garbanzo beans, drained, rinsed
  • 1  10  ounce can 
    Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1/2  cup 
    frozen whole kernel corn, thawed
  • 1/4  cup 
    chopped fresh cilantro
  • 1   tablespoon 
    lime juice
  • 1/2  teaspoon 
    hot pepper sauce
  • 1/2  teaspoon 
    kosher salt
  • 1 1/2  cups 
    shredded reduced fat Mexican cheese blend
  • 2   cups 
    shredded romaine lettuce
  • 1/2  cup 
    reduced fat sour cream
Heat oil in medium saucepan over medium heat until hot. Add 23 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
Add tomato sauce, water, ground chile, and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce, and the remaining cumin in large bowl. Mix well; set aside.
When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce, and bean mixture. Serve immediately and top each serving with sour cream.
Nutrition information
Per Serving: cal. (kcal) 393, Fat, total (g) 11, chol. (mg) 17, sat. fat (g) 4, carb. (g) 62, fiber (g) 7, pro. (g) 14, vit. A (IU) 1846, vit. C (mg) 7, sodium (mg) 653, calcium (mg) 384, Percent Daily Values are based on a 2,000 calorie diet
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