Vegetarian · Mexican · 25 min
Bean Burrito Bowl with Rice, Cheese, Yogurt, Guacamole, Salsa & Chips
- 25 min
- 2–6 servings
- 696 kcal / serving
This bean burrito bowl pairs hearty beans and rice with a crisp salad and cool toppings. It comes together quickly for a simple weeknight meal with varied textures and bright flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅓ cupbasmati rice
- ½ pintgrape tomatoes
- ½ cupguacamole
- ½lime
- 1 (15 oz) canpinto beans
- ⅓ cupplain Greek yogurt
- ½ bunchradish
- 1 heartromaine hearts
- 80 mlsalsa
- ½ cupshredded cheese, Mexican blend
- 22 ½ mltaco seasoning
- 2 oztortilla chips
- limes
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ½lime
- ½ bunchradish
- 1 heartromaine hearts
- limes
Dairy, eggs & chilled
- ½ cupguacamole
- ⅓ cupplain Greek yogurt
- 80 mlsalsa
- ½ cupshredded cheese, Mexican blend
Bakery & bread
- 2 oztortilla chips
Pantry & dry goods
- ⅓ cupbasmati rice
- 1 (15 oz) canpinto beans
Spices & baking
- 22 ½ mltaco seasoning
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ⅓ cup | ⅔ cup | 1 cup |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| guacamole | ½ cup | 1 cup | 1 ½ cups |
| lime | ½ | 1 | |
| pinto beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| plain Greek yogurt | ⅓ cup | ⅔ cup | 1 cup |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| salsa | 80 ml | 160 ml | 1 cup |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
| tortilla chips | 2 oz | 4 oz | 6 oz |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Drain and rinse the beans, then transfer them to a small saucepan.
- Rinse the basmati rice in a strainer under cold water, then add the rice and the beans to the pan. Pour in water and the taco seasoning; bring the mixture to a boil over high heat.
- Once boiling, stir once, cover the pan, and reduce heat to low. Let it simmer until all the liquid is absorbed, about 15 minutes.
- While the rice and beans cook, wash and dry the produce.
- Tear or cut the romaine into thin strips and place them in a medium bowl as the base of the salad.
- Halve the grape tomatoes and add them to the bowl with the lettuce.
- Trim and thinly slice the radishes; add them to the salad and toss to mix.
- Slice the lime into wedges.
- To serve, divide the rice and beans between bowls, then add the salad, chips, shredded cheese, yogurt, and lime wedges. Offer guacamole and salsa on the side as toppings.
Two tips
- Leftovers keep well when stored separately; reheat the rice and beans before serving.
- For extra crunch, crumble additional tortilla chips over each bowl at serving time.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 28 g
- Carbs
- 93 g
- Fat
- 25 g
- Fiber
- 18 g
- Sodium
- 1773 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.