Pan Roasted Corn and Black Bean Burrito Bowls with Cilantro Lime Cauliflower Rice and Crispy Carnitas

Pan Roasted Corn and Black Bean Burrito Bowls with Cilantro Lime Cauliflower Rice and Crispy Carnitas

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I didn’t record the exact weight of one of these burrito bowls, but you could safely say it’s over 1.5 pounds of food. And with only 556 calories per burrito bowl, that qualifies as a bonafide high volume meal in my book. A high volume meal, if you’re unfamiliar, is a meal that’s low in calories relative to its size or the amount of food. High volume meals like these burrito bowls keep you full and allow you to simply eat more food while staying in a caloric deficit.

Enough about that, let’s talk about what really matters—the deliciousness.

I’ll be the first to admit, I’m a texture eater. Meaning, I love a bit of crunch in almost every dish. With most burrito bowls, I really love eating it with or on chips. And while it’s nearly impossible to supplant chips, the crispness of the ingredients in these burrito bowls do a standup job. The perfectly pan-fried cilantro lime cauliflower rice gives a slight crunch while the roasted corn and black beans lend a savory, salty-sweet flavor. And I’d be remiss to not mention the crispy carnitas and their beautifully smoky taste and crispy exterior.

Are you hungry yet?

Ingredients for Burrito Bowls

This recipe is super simple and really could be cooked in a single pan as long as you’re okay with losing some aesthetic value. I won’t spend a ton of time in the ingredients section simply because the recipe is straightforward and covers everything.

If you’re planning on using my Crispy Carnitas, and I highly recommend you do, you can grab that recipe here. No worries if you want to go with another meat, though. You could use shredded chicken, ground beef or turkey, or even tofu Sofritos-style like Chipotle.

Here’s an easy chicken fajitas recipe. 

easy meal prep ideas crock pot chicken fajitas

For the pan roasted corn and beans, we’ll be keeping it simple as always with canned versions of both. You can get as fancy as you’d like with fresh corn off the cob and soaking beans overnight, but it’s not a requirement. The same goes for the cilantro lime cauliflower rice, where the recipe calls for frozen cauliflower rice as usual. I find this saves time in prep and cleaning, and avoids food waste. Not to mention, my recipes always turn out better using frozen over fresh for some reason.

Super simple recipes for pan roasted corn and black beans as well as cilantro lime cauliflower rice to pair with crispy carnitas for delicious high protein, low calorie burrito bowls.

The only real ingredient note pertains to seasoning your meal. The recipe mentions the bare minimum amounts of cilantro, lime juice, and other seasonings. Taste test your dish as you go and add as you see fit. If you’d like more salt or a stronger lime flavor, there ain’t nothin’ to it but to do it.

And finally, you can top your burrito bowls with anything you’d like. The recipe calls for guacamole and pico de gallo, but you could leave that off or add other ingredients like shredded cheese, a low calorie dressing, hot sauce, or all of it. Not to mention, there’s always the option to stuff everything in a tortilla for an actual burrito, taco, or grilled quesadilla (see below). Get creative!

burrito bowls grilled quesadilla

How to Make Low Calorie Tortilla Chips

Okay, one last update (for now). Since making these burrito bowls, I’ve been eating it nearly every day for lunch. One final tip I’ll leave you with is eating it with homemade low calorie tortilla chips. The video below goes through the recipe I use. I initially used these to make my high protein sloppy joe nachos, so you may want to check that recipe out as well if you like them. You’ll get the salty, crunchy texture of tortilla chips and a ton of volume for only 120 calories!

 

instant pot carnitas burrito bowls
4.74 from 15 votes
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Pan Roasted Corn and Black Bean Burrito Bowls with Cilantro Lime Cauliflower Rice and Crispy Carnitas

A delicious, high protein burrito bowl with crunchy pan roasted corn and beans, cilantro lime cauliflower rice, and crispy carnitas.

Course Main Course
Cuisine American, Mexican
Keyword burrito bowls
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 bowl
Calories 509 kcal
Author Mason Woodruff

Ingredients

Pan Roasted Corn and Black Beans

  • 1/2 C (125g) Canned Corn drained and rinsed
  • 1/2 C (130g) Canned Black Beans drained and rinsed
  • 1/2 tsp Paprika, Cayenne Pepper, or Chili Powder based on preference

Cilantro Lime Cauliflower Rice

  • 1 bag (12oz) Frozen Cauliflower Rice thawed (or 300g fresh riced cauliflower)
  • 1-2 Tbsp (15-30mL) Lime Juice I used the bottled lime juice
  • 1-2 Tbsp Cilantro chopped
  • 1 tsp Salt sea salt for texture bonus

Toppings

  • 1/3 recipe (6oz) Crispy Carnitas or 6oz (cooked) meat of your choice
  • 2 Tbsp Pico de Gallo optional
  • 2 Tbsp Guacamole optional

Instructions

  1. Heat two large skillets over medium-high heat and spray with nonstick cooking spray. 

  2. Drain and rinse black beans and corn, removing as much water as possible before adding to one skillet.

  3. In the other skillet, add thawed cauliflower rice. If you're going straight from the freezer, pop it in the microwave for 3-4 minutes first. 

  4. Leave both skillets untouched for 4-5 minutes.  

  5. Add lime juice and salt to rice and stir. At this point, begin stirring the corn and beans, which should be slightly browning. (You can add any spices you'd like to the corn and beans like a bit of chili powder and paprika. Or if you like spice, a bit of cayenne pepper.)

  6. Both skillets should be finished around the same time. (Maybe 8-10 minutes.) Don't sweat precision here. If you'd like your rice a bit crispier, keep it in the pan longer. Same for the corn and beans.

  7. If you're reheating leftover carnitas, you can add them to one of the skillets during the last few minutes of cook time. 

  8. You can get fancy with your plating or just add everything to one big bowl and top with pico and guac before diving in. I didn't include it in this recipe, but you could add a bit of fat-free shredded mozzarella for even more protein and flavor!

Recipe Notes

  • Each serving has 8 Smart Points.
  • Macros with 1/4 C guacamole (Wholly Guacamole macros): 629 Calories, 65g protein, 56g carbs, 17g fat
  • Macros with guacamole and 1 oz cotija cheese or queso fresco: 719 Calories, 71g protein, 56g carbs, 24g fat
Nutrition Facts
Pan Roasted Corn and Black Bean Burrito Bowls with Cilantro Lime Cauliflower Rice and Crispy Carnitas
Amount Per Serving (1 bowl)
Calories 509 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Carbohydrates 54g18%
Protein 63g126%
* Percent Daily Values are based on a 2000 calorie diet.

 

More Proteins to Pair with These Burrito Bowls

As always, if you make this for a post-workout snack or sweets fix, tag me in your creation on Instagram. I hope you enjoy!Super simple recipes for pan roasted corn and black beans as well as cilantro lime cauliflower rice to pair with crispy carnitas for delicious high protein, low calorie burrito bowls.

Super simple recipes for pan roasted corn and black beans as well as cilantro lime cauliflower rice to pair with crispy carnitas for delicious high protein, low calorie burrito bowls.


10 thoughts on “Pan Roasted Corn and Black Bean Burrito Bowls with Cilantro Lime Cauliflower Rice and Crispy Carnitas”

  • 5 stars
    Such a good meal! Can also change up different things to let your specific macros! I added In chips one day to give it a different crunch and cut out veggies!! Sooo good and most of all easy for a week of meal prep!

  • 5 stars
    Discovered this recipe 3 weeks ago and have had it 6 times since! It tastes amazing and feels just like a “dirty” meal. Being in the uk we can’t easily get a lot of the same ingredients for most of the other recipes so it involves substitutions and working the macros out. However this is spot on and very filling! Can’t wait to try more recipes

  • 5 stars
    SO Good 🙌🏻. I’ve made this for my family and my friends and everyone loves it! Adding cilantro and lime juice to the cauliflower rice is a game changer!

  • 5 stars
    This recipe is SO. VOLUMINOUS. for the macros! It’s super easy to customize to your specific macros and it’s just dang good.

  • 5 stars
    I made this last night with the leftover crispy carnitas from the previous night…SO good. I just topped it off with guac!

  • I could eat this every single night. It’s also good with other meat … I’ve done taco seasoned ground turkey or ground chicken with equally amazing deliciousness. This makes a great weekly lunch prep!

  • 5 stars
    This is an absolutely awesome and easy recipe to make. My whole family loved it. Highly recommended. Very easy to adjust to any macros that are needed

  • 5 stars
    This was the first recipe from Mason that I tried – easy, delicious and filling! I’m now the proud owner of an air fryer and can’t wait to try lots of new recipes there!

  • 5 stars
    I LOVE this recipe!! My fiancé says it’s BETTER than Chipotle! Most cauliflower rice recipes I can tell it’s a rice substitute…but not this one. This will now be a regular staple into my meal prepping. Mason…you’ve done it again!!!

  • 5 stars
    This recipe is so delicious and will keep you full all night! Pan roasting the corn and beans gives them great texture and makes them much less mushy in leftovers. I love how the cilantro lime cauliflower rice turned out, I added some jasmine rice from Trader Joe’s to the cauliflower rice and it was a great combo!

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