By Rachel Wilhelm

With our busy lifestyles, it can be difficult to plan and execute complex, homemade meals on a daily basis. But, that doesn’t mean you have to give up and grab something from the nearest drive-through or delivery service! Our recipe developer, Rachel, whipped together this simple and healthy burrito bowl using hearty Randall Beans white beans and black beans that can be made in under 20 minutes!

Quick can be healthy and fresh if you get creative!

With summer wrapping up, kids going back to school and college kids stretching their wings and going off on their own, now is the time of year for simple recipes. This burrito bowl is a recipe that can be something to take on the go, an easy meal the whole family can enjoy at home or something an inexperienced chef can make without tons of prep work.

But, like we said, this recipe isn’t only easy but healthy too. Everyone loves a burrito stuffed with delicious ingredients. However, cutting out the tortilla and serving ingredients over rice saves on carbs and makes it so everyone can easily add their own favorite toppings!

This recipe is extraordinarily customizable. The recipe below calls for chicken (which is de-lish), but if you are in the mood for pork, beef or steak, it can be easily swapped out. Or, if you’re cooking vegetarian, you can top it off with extra beans or some sauteed veggies. Yum! We’ve also called for the rice as jasmine cilantro-lime rice, but you can use any type of rice you like.

If you’re in a time crunch, you can even use microwaveable rice packets for an easier recipe! Makes 4 to 6 bowls worth. Be sure to stock up on a couple jars of Randall Beans white beans and black beans to keep in your pantry so you can make this burrito bowl any night of the week you need a quick and easy dinner.

Easy Two Bean Burrito Bowl

Easy Two Bean Burrito Bowl


  • 4 cups cooked rice, your choice of variety
  • 1 15.4-oz. jar of Randall Beans Black Beans
  • 1 15.4-oz. jar of Randall Beans Great Northern Beans
  • 1 rotisserie chicken (or meat of your choice)
  • 1 can roasted sweet corn (or two cups fresh roasted)
  • 2 avocados, sliced or chopped
  • 1/4 cup of lime juice
  • 3 Tbsp. chopped cilantro
  • 1 packet of taco seasoning
  • 1-2 Tbsp. chili lime seasoning (We used Weber’s dry rub)
  • Sour cream, if desired
  • Salsa, if desired
  • 1/2 cup crumbled queso fresco cheese
  • Lime wedges for garnish


  1. Cook rice according to stove top directions. While rice is cooking, rinse and drain both jars of beans. Drain corn, or cut roasted kernels off cob.
  2. Remove meat from chicken, discarding skin. Shred and season with desired amount of chili lime seasoning and a tablespoon of lime juice. Set aside.
  3. Add beans to skillet over medium heat with taco seasoning, a cup of salsa, 1 tablespoon of cilantro and remaining lime juice. Cook until heated through 5-7 minutes. Remove from heat.
  4. Remove skin and pit from avocados, then thinly slice or chop.
  5. When the rice is finished cooking, add 1 tablespoon of fresh cilantro and 1/2 the lime juice and fluff with fork.
  6. Build your bowl! Start with rice on the bottom, add beans, corn, avocado, chicken (or other meat) and garnish with remaining chopped cilantro, salsa, cheese and sour cream. Serve with fresh lime wedges.
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If you want to make something else fresh and delicious, be sure to grab a FREE copy of our latest cookbook, “Farmers Market Favorites.” Inspired by the beauty and tastiness of the fresh ingredients we grow at our very own Open Spigot Farm, this collection features salads and other fresh recipes using ingredients you can find at your local farmers market as well as our hearty varieties of Randall Bean. Follow the link below to get your copy.