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

View on Cookie and Kate


Prep: 30mins Cook: 130mins Total: 2mins


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



  1. 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).
  2. 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.
  3. 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.