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Vegan Black Bean Burrito Bowl

Easy and simple. Quick too! And loaded with protein, plus healthy fats.

A note from Andrea, Founder of The Fit Body Project:

"I haven't always been a fan of black beans but this hit the spot today. Black beans are so versatile and don't have a distinct strong taste. They make for a great protein source without a lot of fuss!

I was out of tomatoes and cilantro but whipped this together anyway! Picture shown without but feel free to add. Top your bowl with tomatoes and add the cilantro into the guac for even more yum factor!"


  • 300 g canned black beans (rinsed and drained)

  • 5 ml olive oil

  • 60 g brown onion (diced)

  • 2 garlic clove (minced)

  • 1 tsp cumin

  • 100 g corn kernels

  • 100 g romaine lettuce (shredded)

  • 140 g avocado (diced)

  • 15 ml lime juice, freshly squeezed

  • 40 g quinoa


  1. Cook 40g of quinoa as per package instructions.

  2. Heat 5 ml olive oil in pan on medium heat.

  3. Add 2 crushed garlic cloves and 40g diced onion to pan.

  4. Cook for 3-5 minutes until soft.

  5. Season with 1 tsp of cumin and stir to mix well.

  6. Add 400 g canned black beans, rinsed and drained, and 100 g canned corn kernels.

  7. Cook for 4-6 minutes on medium low heat until heated through.

  8. Mash 140 g avocado with 1 tbsp lime juice, season with salt & pepper to taste.

  9. Add 1/2 of the cooked quinoa in 2 bowl, add 50 g shredded lettuce, top with 1/x black bean mixture and 1/2 the guacamole to each.

  10. Serves 2, or 1 with leftovers for next day.

Give it a try and snap a pic. Tag us on IG at thefitbodyproject_life using hastag #FBPrecipes, we'd love to see what you cook up!

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