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Wow! This recipe is a keeper. It’s colorful and visually appealing. It has a great blend of flavors and textures. It makes a ton of food, and I love having leftovers after going to the effort to cook something from scratch. I had never used this kind of cabbage or cheese before, but both options were stellar. I also like your method of cooking dried beans – adds a lot of flavor, not at all bland like other methods I’ve tried. Thank you!
This got rave reviews from the whole family, and used up the leftover rice in the fridge – bonus! I’ll be making this again. ☺
This was DELICIOUS!I used dried beans and then followed the recipe with the exception of the cheese, I used Cotija cheese and grated it finely. We love the fresh crisp vegetables and the flavors that all blended so well together.
I’m so glad you liked it Janelle!
This yummy bowl is almost a weekly staple in our home. My girls, 12 and 14 love to make it!
Have to watch my carbs so this looks like a good addition to my recipe book, Not a fan of avocado, but my wife really likes…so will “take one for the team” (LOL)
We really enjoyed this recipe, and followed the recipe for the green rice, which definitely adds another layer of flavor. In the can beans, I used a premixed spice soup seasoning mix, which contains cumin in it along with other spices. I opted for it because the predominant aroma was cumin. I also simmered my (canned/drained) black beans in about 1/2 cup of chicken stock, along with finely minced onion, about 3 T.
What is the advantage of cooking the beans uncovered.
Hi Richard, cooking the beans uncovered helps keep them a little firmer.
Thanks for this! I can ALWAYS use more pantry recipes. Nice to have a non-pasta option (and this is high in protein, so even healthier!).
Weighing in on the beans…I get the Whole Foods 365 beans when I need canned beans because I can add my own salt and spices. The amounts of salt in most canned beans (as one commenter mentioned) is insanely unhealthy, plus some of them have MSG and other chemicals in them. So the fact that it’s less flavorful right out of the can is not a big deal to me. There’s also a 365 Spicy Organic Black Beans type that’s pretty tasty (but not too spicy, sadly!) and only has 280g of sodium per serving (about half the amount as the brands you mentioned). It’s important to me, as the pregnant mom of a toddler, to use something organic, and this is the tastiest option I’ve personally found.
Making this tonight with leftover savory baked rice. It’s vaguely French, but no reason it wouldn’t taste good.
I had no idea how this would turn out, but wow… it was delicious! I especially like the cheese :)
HI. I tried this recipe last evening. I used the S & W brand. The entire dish was yummo! I would like to try the brand La guera tamalera commented about. So, I am off this morning to the local Hispanic store hoping to find the same brand.
I enjoy your website. I log on every week and sometimes more. We have never had a dish we did not enjoy! Thank you!
I made this for friends last night and it was very good. I cooked dry black beans as indicated in the recipe. However, I never did get the bean liquid to look “syrupy” and had to add water after reducing the liquid too much. Any suggestions about “syrupy”?
HI Joanne, maybe syrupy isn’t the best word to describe it. “Reduced and concentrated” might be better. You just want to capture the flavor in the liquid and eat it, not discard it.
Black beans are so hard to find here in Australia. Such a pity, I think they’re delicious and would happily try this recipe out!
Sometimes they call them turtle beans in Australia. I understand that finding them canned can be difficult, but many grocery stores carry them dried. If your local grocer doesn’t, you might have to go to an Asian grocers or a health/whole food store.
A cup of cooked beans is around the equivalent of a 400 g/14 oz tin
You can make a burrito bowl with whatever beans you’ve got on hand. I often like to sub out black beans for navy beans as the texture is right, but the flavor isn’t so intensely earthy. For authenticity, pinto beans cooked up with bacon can’t be beat.
I just wanted to share my opinion about brands of canned beans. In my household we stay away from pork so many canned beans are automatically off our list because of the lard. It is true however that lard gives a unique taste to beans, BUT I have found my favorite brand of canned beans to be Ducal or los criollos which are both imported brands from guatemala. I have gotten SO many compliments about “my beans” and I tell everyone they are canned! I live in Virginia so I dont know if those brands are available evrywhere, I normally buy them at the hispanic grocery and usually just fry them with onions and salt, or a little Goya adobo and I’m good to go. Also, I find ALOT of great recipes on this site, this beats allreces for sure :-)
Looks delicious, on my list of meals for the week. Any suggestions for substitutions for red cabbage?
Thinly sliced iceberg lettuce will work well too.
I don’t use canned beans anymore, there’s to much variation in quality, how much they were cooked, and they’re all too high in salt – even the low sodium ones.
I soak an entire bag of beans over night and then cook the whole batch. After they’re cooked I drain off the water, let them cool, and then package them in ziplocks (between 1 1/2 and 2 cups per) and freeze them.
When I want to use them I either add them frozen to a recipe or put them in a pan with a little water and heat them up.
I have about 10 bags of black beans and 5 bags of garbanzos in my freezer right now (I use these 2 the most as they’re my favorites).
Elise you are speaking my love language!
BTW we are fans of Bush’s Beans …never seen SW around.
thanks for another great recipe!
I’ve been making these for years just never thought to call them a burrito bowl. So delicious! I’m a fan of Rosarita refried black beans — I warm them up with a little milk until they are creamy. Seasoned brown jasmine rice from TJ — all the same topping as this recipe but with the addition of a fried egg on top ! heavenly :) Thank you Elise this gives me more ideas as well.
Great recipe….it’s what is for dinner tonight! I have told so many people about your site, Elise. Your recipes are the best.
I strongly suspect that the difference in taste between the black beans is directly proportional to how much salt is in each can. Some googling shows that:
– Bush’s and S&W (your “best” rated) each have 480 mg sodium (per 1/2 cup serving)
– Rosarita has 390 mg
– La Costena has 350 mg
– 365 has a measly 85 mg, with no other spices added
Unsurprisingly, plain, unseasoned black beans have very little flavor.