How To Make Fresh Black Bean Burrito Bowl
Enjoy a filling vegetarian meal with this black bean burrito bowl. Every serving comes with cilantro brown rice, pickled onions, and a dollop of pesto.
- ½batchblack beans*
- 1batchcilantro lime brown rice*
- 1batchquick-pickled onions*
- 1batchcilantro hemp pesto*
For Optional Additions:
- fried eggs,or scrambled eggs
- toasted pepitas,(green pumpkin seeds)
- crumbled cotija,or feta cheese
- sliced avocado
- handfulhalved cherry tomatoes
- hot sauce,or quick collard greens
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 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 choosing.
Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When ready to serve, gently reheat desired portions of rice and beans before topping with onions, pesto, and additions.
Check out these Classic Black Beans, Cilantro Lime Brown Rice, Quick-Pickled Onions, and Cilantro Hemp Pesto recipes to learn how to make them.
- Calories: 129.44kcal
- Fat: 9.03g
- Saturated Fat: 1.22g
- Monounsaturated Fat: 0.02g
- Polyunsaturated Fat: 0.02g
- Carbohydrates: 10.04g
- Fiber: 1.03g
- Sugar: 1.35g
- Protein: 2.18g
- Cholesterol: 2.24mg
- Sodium: 286.35mg
- Calcium: 55.54mg
- Potassium: 52.32mg
- Iron: 0.84mg
- Vitamin A: 0.24µg
- Vitamin C: 2.40mg
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