Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (3)

Black Bean and Lentil Burrito Bowls

Name: Black Bean and Lentil Burrito Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4, 4 servings
Cuisine: mexican
Ingredients: 15 oz black beans ((1 can)); 15 oz lentils ((1 can)); ½-¾ cup enchilada sauce; ½ cup salsa; 1 TBSP chili powder; 2 tsp cumin; 1 tsp garlic powder; salt and pepper (to taste); 1 ½-2 cups cooked yellow rice (or extra if a larger portion is desired); 2 cups finely chopped romaine lettuce; 1-2 cups chopped tomatoes; ¼ cup guacamole; ¼ cup sour cream ((regular or vegan)); ⅛-¼ cup fresh chopped cilantro leaves; sauteed vegetables ((peppers, zucchini, etc...)); tortilla chips (for added crunch); pico de gallo; pickled red onions; hot sauce and/or taco sauce; corn or corn salsa; sliced jalapeños

NUTRITION · PER SERVING35M COOK

CAL 8%·PRO 21%

CARBS 30G74% OF CAL

12G FIBER0G ADDED0G INTRINSIC16G OTHER2G TOTAL SUGAR

FAT 2G11% OF CAL

1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned lentils and black beans served over rice and lettuce with fresh taco toppings like guacamole, salsa, and cilantro. A hearty, satisfying vegetarian bowl with bold, spicy flavors.

mainmexicanbowlbeansvegetarian

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Ingredients

serves 4

15 oz black beans ((1 can))
15 oz lentils ((1 can))
½-¾ cup enchilada sauce
½ cup salsa
1 TBSP chili powder
2 tsp cumin
1 tsp garlic powder
salt and pepper (to taste)
1 ½-2 cups cooked yellow rice (or extra if a larger portion is desired)
2 cups finely chopped romaine lettuce
1-2 cups chopped tomatoes
¼ cup guacamole
¼ cup sour cream ((regular or vegan))
⅛-¼ cup fresh chopped cilantro leaves
sauteed vegetables ((peppers, zucchini, etc...))
tortilla chips (for added crunch)
pico de gallo
pickled red onions
hot sauce and/or taco sauce
corn or corn salsa
sliced jalapeños

At a glance

PER SERVING · TIME 35M