• Main, Salad

  • Difficulty: Simple

  • © The Vegetarian Society

Black Bean Chilli Burrito Bowl

  • Serves 4

  • Preparation 30 mins

  • Cooking 5 mins

Black Bean Chilli Burrito Bowl
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Vegan

  • Wheat-Free


for the 'raw' chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 2 tsp rapeseed oil
  • ½ lime, juice and zest
  • 1 medium red pepper, diced
  • 1 medium red onion, diced
  • 2 x 400g can black beans, rinsed and drained
  • 4 large vine tomatoes, chopped
  • 1 small bunch coriander, chopped
for the burritos bowl
  • 1 tbsp rapeseed oil
  • ½ small lime, juice and zest
  • 1 tsp siracha sauce
  • To taste black pepper
for the buddha bowl layers
  • 225g quinoa, cooked as directed on the pack and chilled
  • 100g kale, washed and roughly chopped
  • 325g sweetcorn, rinsed and drained
  • 1 large carrot, roughly grated
  • 1 small red onion, sliced


  1. To make the chilli: Prepare the chilli, place the spices, rapeseed oil, lime juice and zest into a small bowl. Whisk together with a fork until combined.
  2. In a large mixing bowl, toss together the red pepper, diced onion, black beans, tomatoes and half of the coriander. Gently stir through the dressing.
  3. To make the burrito bowl dressing: Place all of the ingredients into a small bowl and whisk until combined. Season with black pepper.
  4. To serve: Divide the quinoa between big shallow bowls and top spoonfuls of chilli, kale, sweetcorn, carrots and red onion, placed side by side. Serve with a drizzle of dressing and sprinkle over the remaining coriander.
Nutrition per serving
  • Calories

    551 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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