No-Prep Burrito Bowl For a Quick and Easy Dinner
These no-prep burrito bowls are perfect for those nights when it’s 5 o’clock and you have no idea what to make for dinner. I’ve gotten into the habit of always having canned beans, canned corn, cheddar cheese, and pre-cooked rice on hand which are all shelf stable. This way, you can throw together a quick burrito bowl and add just a few fresh ingredients to make a delicious and healthy dinner.
What You’ll Need For This No-Prep Burrito Bowl Recipe
- Rice – pre-cooked rice makes this recipe even easier, but you can always cook your own from dry
- Beans – canned black or pinto beans work well for this recipe. Drain and rinse them before eating!
- Corn – look for “no salt added” canned corn
- Pico de gallo – this should be fresh (most likely found in the refrigerated section). Most store-bought versions are gluten free
- Avocado – avocados add flavor and healthy fats to make this a satisfying meal
- Cilantro – choose fresh and wash well before chopping
- Cheddar Cheese – use a pure vanilla extract
- Hot Sauce – use your favorite hot sauce. We use tapatio in our household, but many brands are gluten free!
This No-Prep Burrito Bowl Recipe Can Be Made:
- Corn Free – omit the canned corn or substitute chopped red peppers
- Dairy Free – use dairy-free cheese or sour cream!
- Gluten Free – it naturally already is!
- Peanut Free – it naturally already is!
- Soy Free – it naturally already is!
- Tree Nut Free – it naturally already is!
- Vegan – use dairy-free cheese or sour cream!
- Vegetarian – it naturally already is!
How To Store Burrito Bowls
These burrito bowls are perfect for a quick and easy meal prep. Prepare all ingredients as stated in the recipe and divide the rice, beans, corn and cheese equally into heat-safe storage containers to have as “pre-prepped meals” throughout the week. Then divide the pico de gallo, avocado, and cilantro into four separate containers (because these will not go into the microwave when reheating).
How To Reheat Burrito Bowls:
Microwave the container with the rice, beans, corn, and cheese in 30 second intervals until warmed through. If you do not have heat-safe storage container, transfer to a microwave-safe plate or bowl before heating. Learn more about why you shouldn’t microwave food in plastic.
How to Keep These Burrito Bowls Celiac Safe:
Most of these ingredients are naturally gluten free (and relatively affordable and shelf stable)!
According to Beyond Celiac, shredded cheese is usually gluten free. Most brands use some sort of starch or cellulose to prevent the cheese from sticking together. Often times, this is potato starch, which is naturally gluten free. If you are unsure, always be sure to read the label for any gluten-containing ingredients or visit the manufacturers website for more information.
Easy, No-Prep Burrito Bowls
Ingredients
- 17 oz pre-cooked rice (sub 2 cups cooked rice)
- 15 oz canned black beans (low sodium, drained and rinsed)
- 15 oz canned corn (no salt, drained and rinsed)
- 8 oz tub pico de gallo
- 1 small bunch cilantro
- 6 oz shredded cheddar cheese
- 1 medium avocado
- salt
- pepper
- hot sauce
Instructions
- Prepare the rice according to package instructions. Set aside
- Drain the black beans and corn into a colander. Gently rinse until the water runs clear. Add the corn and black beans and corn to a 12″ non-stick frying pan and heat over medium heat until completely warmed through. Season with salt and pepper.
- Cut the avocado into slices or cubes.
- To serve, divide the rice, corn, beans, and pico de gallo into four bowls. Top with avocado and hot sauce. Enjoy!
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