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Our favorite burrito bowl recipe is made with seasoned black beans and rice topped with fresh tomatoes, avocado, corn, shredded cabbage, and a vegan cilantro lime crema.

Black Bean Burrito Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 Bowls
  • Category: Vegan, main, Bowl,
  • Method: Stove top
  • Cuisine: mexican
  • Diet: Vegan

Description

These burrito bowls are healthy, delicious and easy to make- especially when you batch cook the rice and black beans ahead! Make the flavorful cilantro lime crema to drizzle over top! See notes for  Quick One Pot Rice and Beans


Ingredients

Units

Instructions

  1. Divide the rice among four wide shallow bowls. Top with warm black beans (and be sure to add some of the warm bean juice!). 
  2. Top with optional sofritas and divide the fresh veggies. 
  3. Garnish with any of the optional garnishes and drizzle with one of the sauces. 

Notes

Store leftovers separately in airtight containers in the refrigerator for up to 4 days- this way you can eaisly create a bowl whenever you need it! 

One-Pot Rice and Beans:  Add 1 cup rinsed white rice to a medium pot, with the recommended amount of water on the package. Then stir in ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon chile powder (or smoked paprika) , ½ teaspoon oregano, 1 teaspoon olive oil, and a 14-ounce can of drained black beans. Give a good stir, and bring to a boil. Cover, lower heat to medium low, and simmer until rice is cooked and water is evaporated—fluff with a fork. Rice and beans can be stored in a sealed container in the refrigerator for up to four days or frozen and reheated.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 353
  • Sugar: 5.3 g
  • Sodium: 1239.6 mg
  • Fat: 6.3 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 62.6 g
  • Fiber: 12.4 g
  • Protein: 13.8 g
  • Cholesterol: 0 mg