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.
Made this today for lunch and it was so good!
I used 2 cans of pinto beans to have extra to freeze. I was excited to try your method of seasoning the beans and it is perfect! No chopping, just shake in whatever spices you want and let warm until you need them. Moist, flavorful and so easy. My method from now on!
We made this tonight, since going out is discouraged. Rice, beans, corn, roasted green pepper and onion, tomatoes, shredded cheddar, sour cream, salsa, lime juice and cumin sprinkles. Yummy! We forgot about the avocado we bought. So, maybe avocado toast for breakfast tomorrow. An easy meal to throw together!
Perfecto! I am a big fat lover of black beans and salsa (a bit spicy one). The recipe sounds delicious and pinned it for the next family gathering. I would like to replace shredded cheese with cheddar and green onions with the red ones plus add some tomatoes too. Will it be okay to do so? Any suggestions KELLY?
Sure! I think that would be great. This recipe is very versatile and ready for any extra toppings or swaps you have in mind!
This method for preparing the black beans makes them so creamy and luscious! So much better than any other way I’ve had them. It’s opened a whole new world to me; now I get the appeal of beans and rice. I’ve been bringing the beans and rice for lunch, topped with a few veggies (butternut squash, cauliflower, and corn most recently) and sprinkled with chili powder. Thanks!
That’s awesome to hear Tina!
This is a frequent flyer in my house. We add sour cream and fried eggs on top. Absolute perfection.
Yes! Amazing!
This is one of our three fallback quick and easy recipes. We always have the beans (blacks are favorites, but pintos work too), rice, salsa, and grated cheddar. Additions are whatever, but hopefully we have avocado and sour cream! I don’t add salt or cumin (not a fan), however I do like your idea of adding roasted vegetables. If I have leftover rice this meal can be made in minutes. Always so yummy and we never get tired of it. Our other two easy “recipes” are three ingredient enchiladas and chili dogs.
Thanks Karen! It is a perfect pantry meal.
Love the idea and will surely try it soon. But is there anything that I can use instead of salsa? I don’t eat onions and as we all know, those are a main in the store bought ones. And I’m in the UK, so options are limited when it comes to variations. Would it work with… tomato sauce?
Thanks!
You could make a homemade one and just omit the onion all together. This is a favorite of mine https://www.budgetbytes.com/fire-roasted-salsa/
Homemade salsa is easy and easily altered to fit your taste and/or food allergies/likes. A simple one is:
2 cans diced tomatoes, chopped cilantro, garlic powder, salt, pepper, jalapenos (optional). Mix and enjoy. If you make it the day before and let it sit in the fridge the flavors meld better.
Mash up and add an avocado or two and you have guacamole!
Love it! I used the recipe as a base and added my own ingredients, making it more of a taco bowl than a burrito bowl. I used 1/2 pound of beef instead of beans and added corn as well! As a seasoning i used the pre-made taco mix and put it into the beef. It was super yummy! Im a college student so this is a good way for me to get creative with my meals and not just eat rice all of the time aha
Yum! Happy to hear it!
amazing. I added corn and fresh cut tomatoes as well as a bit of sour cream and colby & monterey jack cheese and it came out perfect . Will make again, thanks so much for this inexpensive recipe !
I love the name you have given to this recipe Lol!!! I live alone and it’s hard to cook something fancy every time. This recipe has become my lifesaver now!!! Please come up with more recipes that are easy to prepare and are full of nutrients.
These are now a favorite go-to meal in our house. It’s perfect for the nights that I’m too worn out to cook a big meal, yet still want something satisfying. It’s so easy to mix up the ingredients! Each person in my family has a favorite item they’ve added to the mix.
As others have said – so simple and yet I never thought to try it on my own. Had it for the 1st time last night & again today for lunch. It’s my new go-to comfort food.
Today was the third time we’ve eaten these. So simple, yet I never thought of it on my own. Thanks Beth!
I had some left over rice to use up. My kids hobbled this right up. They all loved it. A few of them added a little sour cream to cut the hey of the salsa I used.
Super tasty! We are meat lovers but didn’t even miss it in this recipe.
I’d like to try this with pinto beans. Would you still recommend not draining the canned pinto beans also?