Microwave black bean burrito bowl
Warm spiced black beans and corn over rice with salsa, cheese and a cool spoonful of yogurt, the meal-prep bowl that packs nearly 30 grams of protein without any meat.
- 10 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.65 a serving
- 590 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 1 servings.
- ½ can black beans, drained and rinsed
- ¼ cup frozen corn
- 1 cup microwave rice pouches, half an 8.8 oz pouch
- ¼ cup salsa
- ¼ cup shredded cheddar
- ⅓ cup shredded lettuce
- 2 tbsp plain Greek yogurt
From your pantry
- ¼ tsp ground cumin
- ¼ tsp chili powder
- 1 pinch garlic powder
- 1 pinch salt
Each serving has about 590 calories, 29 g protein, 91 g carbs and 14 g fat, and costs about $2.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No salsa? Pico de gallo works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No shredded lettuce? Iceberg lettuce or romaine lettuce works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
Steps
Tap an underlined word for a quick explanation.
Put the black beans and frozen corn in a microwave-safe bowl with the cumin, chili powder, garlic powder and salt, and .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Cover with a plate and microwave 2 minutes, stir, and microwave 1 minute more, until hot.
Timer: 2 min
Heat the rice in its pouch as the package says, usually 90 seconds.
Timer: 1 min 30 sec
Put half the rice in a bowl or a lidded container and pile the beans and corn on top.
Dolly’s tip: Making tomorrow’s lunch too? Double everything and split the whole pouch between two containers.Top with the salsa and cheese, and microwave 30 seconds if you like the cheese .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
Finish with the lettuce and a spoonful of Greek yogurt.
Dolly’s tip: Plain Greek yogurt tastes like sour cream here and adds protein.To pack it for later, let the bowl cool, keep the lettuce and yogurt separate, and refrigerate for up to 3 days.
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Black bean and corn salad
15 min
Microwave arroz con pollo
15 min
Microwave Korean braised tofu (dubu jorim)
15 min
Instant Pot vegetarian burrito bowls
40 min
30-minute dinners ›Vegetarian dinners ›What to make with black beans and corn ›What to make with black beans and rice ›What to make with rice and corn ›