Fresh Black Bean Burrito Bowl by Cookie and Kate
This homemade black bean burrito bowl recipe features cilantro-lime rice, tender black beans, pickled onions and fresh cilantro pesto! This healthy bowl makes great leftovers, too. It's vegetarian (easily vegan) and gluten free. Recipe yields 4 hearty burrito bowls.
Original recipe
Time
Prep: 30mins Cook: 130mins Total: 2mins
Nutrition
- Calories
- 601 calories
- Carbohydrate content
- 68.6 g
- Cholesterol content
- 0 mg
- Fat content
- 32.8 g
- Fiber content
- 8.9 g
- Protein content
- 16.6 g
- Saturated fat content
- 3.9 g
- Serving size
- 1 bowl (no additional toppings)
- Sodium content
- 1245.7 mg
- Sugar content
- 5.6 g
- Trans fat content
- 0 g
Ingredients
- 1/2 batch Black Beans* (or make the full batch for leftovers)
- 1 batch Cilantro Lime Brown Rice
- 1 batch Quick-Pickled Onions
- 1 batch Cilantro Hemp Pesto (double if you love sauce)
- Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens
Instructions
- Prepare each component according to directions (the beans will take the longest, approximately 1 to 2+ hours on the stove, but all of the components will keep well if made in advance).
- When you’re ready to serve, divide the rice into bowls. Top with a generous portion of black beans, followed by some pickled onions and a dollop or two of pesto. Finish it off with any additions of your choosing.
- Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you’re ready to serve, gently reheat your desired portions of rice and beans before topping with onions, pesto, and additions.