One of my favorite dinners from my childhood was a big bowl of rice, black beans, salsa, and cheese, or what I call “Poor Man’s Burrito Bowls.” Looking back I don’t know if that was our dinner because we couldn’t afford more, or if my mom didn’t have the energy to make something more complicated, but either way I loved that meal. It’s only a few ingredients, it’s super inexpensive, but somehow still so filling and so delicious!
Why “Poor Man’s” Burrito Bowls?
In the age of Chipotle, when burrito bowls have become layers upon layers of fancy meats, creamy dressings, and crunchy tortilla strips, I’m scaling it back to the basics. No frills, no fancy ingredients, just the bare bones. The only ingredients you absolutely need to feel full and satisfied. And somehow, despite its simplicity, these super basic burrito bowls still make me so happy that my feet wiggle.
Add In Your Leftovers!
Another reason I love these Poor Man’s Burrito Bowls is because it’s a great “sweep the kitchen” meal, or a meal that is versatile enough that you can add in all sorts of leftovers you might have hanging out in your fridge or pantry. Here are some other ingredients that you can add, if you have them on hand, and they need to be used up:
- Cowboy Caviar
- Sour cream
- Roasted vegetables (zucchini, bell peppers, onions)
- Frozen corn
- Crushed tortilla chips
- Lime crema
- Avocado
- Pickled red onion
- Cilantro
- Tomato
- Rotisserie chicken
- Ground beef
- Carnitas (I make big batches of this and then stash some in the freezer)
See? You can go as simple or as fancy as you want, but the “Poor Man’s” version, with just rice, beans, cheese, and salsa is all the deliciousness I need. This time around I also added green onion and jalapeño because I seem to always have extras of those in the fridge. :)
Can You Freeze Burrito Bowls?
Yes! These burrito bowls freeze great, so you can fix up a bunch and stash them in the freezer, cheese and all, for busy weeknights. As with any rice dish, it’s important that they are divided and cooled immediately after cooking. Once they are cooled completely in the refrigerator, you can transfer them to the freezer for long term storage.
Poor Man’s Burrito Bowls
Servings 6Ingredients
- 2 cups uncooked long grain white rice ($1.32)
- 1/2 tsp salt ($0.02)
- 2 15oz. cans black beans ($0.98)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1 16oz. jar salsa ($2.37)
- 6 oz. shredded cheese* ($1.27)
- 1 bunch green onions ($0.89)
- 1 jalapeño (optional) ($0.15)
Instructions
- Add the rice, salt, and 3 cups water to a medium sauce pot. Place a lid on top, turn the heat on to high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, with the lid in place, for an additional five minutes. Fluff just before serving.
- While the rice is cooking, make the beans. Add both cans of black beans (undrained) to a small sauce pot, along with the cumin, and garlic powder. Heat over medium, stirring often, until heated through.
- Slice the green onions and jalapeño (if using).
- Once the rice is cooked, build the bowls. Add one cup cooked rice, 1/2 cup warm black beans, 1/3 cup salsa, and 1 oz. shredded cheese (about 1/4 cup) to each bowl. Top with a few sliced green onions and jalapeños, then serve.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Poor Man’s Burrito Bowls – Step by Step Photos
Begin the rice first because everything else will be finished by the time the rice is done cooking. Add 2 cups long grain white rice, 1/2 tsp salt, and 3 cups water to a sauce pot. Place a lid on top and turn the heat on to high. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for an additional five minutes. Finally, fluff with a fork.
While the rice is cooking, season and heat the beans. Add two 15 oz. cans of black beans (undrained) to a sauce pot along with 1/2 tsp cumin and 1/4 tsp garlic powder. Heat over medium, stirring often, until heated through.
Slice a bunch of green onions and one jalapeño (optional). You’ll also need about 6 oz. (weight) shredded cheese (about 1.5 cups).
Then it’s time to build the burrito bowls! Add about 1 cup rice, 1/2 cup beans, and 1/2 cup salsa to each bowl.
Then add about 1 oz. (1/4 cup) shredded cheese, sliced green onion, and sliced jalapeño (if desired). Enjoy!
The heat from the hot rice and beans will usually be enough to melt the cheese, once stirred.
I love this dish. It is so easy to prepare and very good and filling.
Having followed your recipe, I definitely learned something, as when I’ve made my burrito bowls in the past, I have drained the beans. Cooking the beans undrained makes all the difference to the beans as it leaves them much more moist. I have always disliked how the beans were dried out, as I have never not drained them.
Also, adding the cumin and garlic is a great way to add flavor, and having salsa in the dish also helps add flavor.
I also used a lot of cheese.
I can’t wait to try more of your recipes. I feel like you make it easy with the step-by-step guide in addition to the recipe.
Thanks for this website.
Thanks for the inspiration! These look easy and delicious!
This recipe was amazing! Very flavorful and much more filling than I thought. Perfect recipes for vegetarians (like me) and makes a lot for the week. Thank you Beth!
Question: has anyone had success freezing this meal? If so, how long do you heat it up for once it’s been frozen? Thanks in advance!
I freeze dishes like this all the time. :) I usually try to eat them up within a few months because the rice can tend to dry out over time.
This recipe is really simple and leaves lots of room for experimentation. I love it with the green onions and corn, and I look forward to trying out different meats with it. :)
I really, REALLY wanna make this but all I have at the moment is refried beans. Would they work for this recipe in place of the black beans?
Actually, I have dried beans! But– I don’t know how to cook them to make them soft and all that. :(
I think refried beans are great in burrito bowls. :)
To be honest I was not expecting something so simple to taste so dang good! But it really does. Simple to make, quick and I froze some for a week of work. Easy meal prep amd tastes delicious.
Right? It’s like, barely even a “recipe” but it’s so delicious and satisfying! Hahah
I was worried that this recipe wouldn’t have any flavor. However, it was delicious. Easy to prepare and quick to make! Family hit!
So simple, easy and filling. I upped my green onions and dressed with a bit of 2% plain greek yogurt to get some more protein but this took maybe 15 minutes to prep for a week of meals. Thank you!
This is so good! I added a fried egg, Sriracha, and a dollop of Greek yogurt (didn’t have sour cream at home). Cheap, delicious, filling. All the things.
oh my gosh I am so happy I read your comment. It tasted AMAZING with a fried egg!
After making this dish probably around 20 times, I’ve finally got around to leaving it it’s much deserved review! This recipe is THE BEST! It’s so freaking easy to make, and it has become my go-to dinner when I’m in a pinch, low on time, or just feeling way too lazy to make anything. And the best part is, it’s absolutely delicious! You wouldn’t think that all of these ingredients mixed together would create a punch of flavor, but trust me when I say, once you taste it you will definitely be proven wrong. Even my sister, who groaned and whined when I told her we were having this for supper once, was turned into a fan after trying it, and I have since had to send my mom the recipe so she can have it again!
Don’t leave out any of the ingredients– each one plays a crucial role, in my opinion. The amounts of each one that you add, however, is definitely customizable.
I always have a can of black beans in my pantry now because of this recipe. Do not hesitate to try, you will not regret it! This is a family favorite, and sure to please anyone who tries it!
Why aren’t you supposed to drain the black beans? Like what do you do with the aquafaba, just throw it on top of the rice along with the beans without boiling it away or anything? I just drained the beans and it was fine, but I still don’t know why the recipe specifies not to drain them.
I keep the liquid in the pot while heating them so they don’t dry out. Then you can just scoop them from the pot (and liquid) into your bowl.
I used to make something nearly identical to this while in university. I made it with canned tomatoes (cheaper than salsa for me), corn and zucchini, plus hot sauce and chili powder and possibly jalepenos to pep it up. I would use loads of garlic and put in a ton of cheese. I made it for my mom who was sceptical it could be any good, but she loved it. I even made it in China and used jasmine rice and free hot sauce packets from a restaurant.
Made the “fancy” version w sour cream, cilantro and corn. Mixed in the bean and corns with some ground turkey I cooked in taco seasoning sauce. Came out Sooo good and was very filling! You never disappoint Beth! Another go-to recipe :)
Thank you so much!!! I’m pregnant and have had no motivation to make dinner but I bought some tomatoes and green onions (to make everyone feel like I was trying) and whipped these together. They were fantastic! Probably the best reviews across the board than any dinner I can think of in the last few months. Thank you for reminding me that dinner doesn’t have to be rocket science and sometimes the easiest options are the best!
I made this just now! It was wonderful! I just love how fast it is. When you have five hungry kids, sometimes you need something right now! I didn’t change a thing, except I doubled it, and it is all gone with no leftovers for daddy when he gets home, so next time I will have to triple it!!