Beef Burrito Bowls

overhead photo of the final dish

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5 from 1 review

Easy beef burrito bowls with all the toppings including a creamy burrito sauce and super simple cilantro-lime rice. It’s full of fresh flavors, can be prepped ahead and is ready in 30 minutes!


  • 8 ounces lean ground beef
  • 1 tablespoon taco seasoning
  • 1 cup canned black beans, drained
  • 1 1/2 cups frozen rice (see note)
  • Zest and juice of 1 lime
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons enchilada sauce
  • 2 tablespoons sour cream
  • A squeeze of lime juice
  • Topping ideas: Chopped romaine lettuce, diced tomatoes, shredded cheese, chopped cilantro, sour cream, pico de gallo, guacamole… or any topping you like!


  1. Cook the beef and beans: Brown the beef in a nonstick skillet over medium heat. As it cooks, add the seasoning and, just before it’s done, add the black beans. Adjust the heat to keep warm.
  2. Make the rice: Place the frozen rice, lime juice, zest, and cilantro in a microwave-safe bowl. Cover with plastic and cook it in the microwave for two to three minutes. Keep it covered while you finish the recipe.
  3. Make the burrito sauce: Mix the enchilada sauce and sour cream in a small bowl. Add the lime juice, adjusting the amount depending on how thick or thin you want your sauce.
  4. Assemble the bowls: Uncover the rice and stir it before scooping it into the bowls. Add the beef and bean mixture. Drizzle the sauce over the top or add a dollop. Garnish with the other toppings you are using.


Rice: If you can’t find frozen rice, use the instant rice that is packaged in single serving cups. They cook in the microwave in about one minute, and then you can add the lime juice and cilantro.

Meal prep: If you want to make these bowls ahead, the beef, beans, sauce and rice will keep well in the refrigerator for two to three days. I usually keep the other components separate and assemble them before serving.

The nutrition estimate does not include the optional toppings.