Steak & Black Bean Burrito Bowls – A Fresh, Flavor-Packed Weeknight Favorite

If you love big flavor with minimal fuss, these Steak & Black Bean Burrito Bowls will be your new go-to. Tender, juicy steak meets seasoned black beans, fluffy rice, and crisp toppings—all in one colorful bowl. Everything is simple to prep, easy to customize, and fast enough for a weeknight.

Whether you’re feeding a crowd or meal prepping for the week, this recipe gives you restaurant-style bowls without the price tag. Keep it classic, or tweak the toppings to match your mood.

Why This Recipe Works

These bowls lean on a few smart techniques to keep things simple and satisfying. Quick-searing the steak locks in flavor and keeps it tender, especially when sliced against the grain.

Canned black beans get a quick seasoning boost so they don’t taste bland. Building bowls lets everyone customize their own, so picky eaters and spice-lovers can both be happy. Plus, the components store well, making leftovers just as good the next day.

Ingredients

• For the steak:
• 1 to 1.5 pounds flank steak or skirt steak
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Juice of 1/2 lime
• For the black beans:
• 1 can (15 ounces) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Pinch of salt
• For the rice:
• 2 cups cooked white or brown rice (or cilantro-lime rice)
• Optional: 1 tablespoon lime juice and 2 tablespoons chopped cilantro
• Toppings and add-ins:
• 1 cup corn (frozen, fresh, or canned)
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced or diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges
• Sour cream or Greek yogurt
• Salsa or pico de gallo
• Shredded cheese (cheddar, Monterey Jack, or cotija)
• Hot sauce, to taste

How to Make It

1. Season the steak. Pat the steak dry.

   Rub with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, pepper, and lime juice. Let it sit at room temperature for 15–20 minutes while you prep everything else.

2. Cook the rice. If you haven’t already, cook the rice according to package directions. For extra flavor, stir in lime juice and chopped cilantro once it’s done.
3. Warm and season the beans. In a small skillet, heat olive oil over medium.

   Add onion and sauté 3–4 minutes until soft. Stir in garlic, cumin, and chili powder for 30 seconds. Add the black beans and a splash of water.

   Simmer 2–3 minutes and season with a pinch of salt.

4. Char or warm the corn (optional). In a dry skillet over medium-high heat, cook corn for 3–4 minutes until lightly charred. This adds great flavor but isn’t required.
5. Sear the steak. Heat a large cast-iron or heavy skillet over medium-high until very hot. Add the steak and sear 3–5 minutes per side, depending on thickness and desired doneness.

   Aim for medium-rare to medium for the most tender result.

6. Rest and slice. Transfer the steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain so the pieces stay tender.
7. Prep the fresh toppings. Halve tomatoes, slice avocado and red onion, and chop cilantro. Set out salsa, sour cream, cheese, and lime wedges.
8. Assemble the bowls. Add a base of rice.

   Top with black beans, sliced steak, corn, tomatoes, avocado, and red onion. Finish with cilantro, a squeeze of lime, a spoon of salsa, and a drizzle of sour cream or Greek yogurt. Add hot sauce if you like heat.

9. Adjust to taste. Sprinkle with a pinch of salt and another squeeze of lime if needed.

   Serve immediately.

Storage Instructions

• Refrigerator: Store steak, beans, rice, and toppings separately in airtight containers for up to 4 days. Keep avocado and fresh salsa for the day-of serving, as they don’t hold as well.
• Freezer: Freeze cooked steak (sliced), beans, and rice for up to 2 months. Thaw overnight in the fridge.

  Avoid freezing fresh toppings.

• Reheating: Reheat rice and beans in the microwave with a splash of water, covered, until hot. Warm steak gently in a skillet over medium with a tiny bit of oil, just until heated through to keep it from drying out.
• Meal prep tip: Pack bowls in layers: rice on the bottom, beans in the middle, steak on top. Add fresh toppings right before eating.

Benefits of This Recipe

• Balanced nutrition: Protein from steak, fiber from beans, and complex carbs from rice.

  Add avocado for healthy fats and veggies for vitamins.

• Flexible and customizable: Swap toppings and sides to match your taste or dietary needs.
• Weeknight-friendly: Cooks fast, and many components can be prepped ahead.
• Budget-smart: Uses pantry staples like beans and rice while keeping portions satisfying.
• Great for crowds: Set up a build-your-bowl bar so everyone can assemble their own.

What Not to Do

• Don’t skip resting the steak. Cutting too soon lets the juices run out and makes the meat drier.
• Don’t overcook the steak. Skirt and flank get tough when cooked past medium. A hot pan and a short sear work best.
• Don’t forget to season the beans. Plain canned beans taste flat. A quick sauté with spices makes a big difference.
• Don’t overload with watery toppings. Drain salsa and pat tomatoes dry if they’re extra juicy to keep the bowl from getting soggy.
• Don’t slice with the grain. Always cut against the grain for tender bites.

Alternatives

• Protein swaps: Chicken thighs, ground beef, shrimp, or tofu work great.

  For tofu, press, cube, season, and sear until golden.

• Rice base: Try brown rice, cilantro-lime rice, quinoa, or cauliflower rice for a lighter option.
• Bean options: Pinto beans, charro beans, or refried black beans add variety.
• Flavor twists: Add fajita peppers and onions, pickled red onions, or a drizzle of chipotle crema.
• Dairy-free: Use avocado and salsa for creaminess instead of cheese or sour cream.
• Spice level: Add jalapeños, chipotle powder, or a spicy salsa to turn up the heat.

FAQ

What cut of steak works best?

Flank or skirt steak is ideal because it cooks quickly and slices beautifully. Sirloin also works if you prefer something a little thicker and leaner.

How can I tell when the steak is done?

Use a quick-read thermometer: 130–135°F for medium-rare, 135–145°F for medium. The steak will rise a couple degrees as it rests.

Can I make this without a cast-iron skillet?

Yes.

Any heavy skillet or a grill pan works. You can also grill the steak outdoors for a smoky finish.

What’s the best way to make cilantro-lime rice?

Stir 1 tablespoon lime juice, 1 teaspoon lime zest, 2 tablespoons chopped cilantro, and a pinch of salt into warm cooked rice. Taste and adjust lime to your liking.

How do I keep avocado from browning?

Toss cut avocado with lime juice and store tightly covered.

If prepping ahead, add avocado just before serving for the best texture.

Can I make this vegetarian?

Absolutely. Double the beans or add seasoned tofu or roasted sweet potatoes. Keep the same toppings and base.

What salsa should I use?

Use your favorite: pico de gallo for freshness, salsa verde for tang, or a smoky chipotle salsa for depth.

Drain excess liquid so the bowls don’t get watery.

Final Thoughts

Steak & Black Bean Burrito Bowls bring together bold flavor and simple prep in a way that feels special but never fussy. With tender steak, seasoned beans, and crisp, fresh toppings, every bite hits the right notes. Make it your own with the base and toppings you love, and don’t be shy with the lime.

Whether it’s a busy weeknight or a casual dinner with friends, this is an easy, crowd-pleasing win.