Fresh Black Bean Burrito Bowl
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.
Ingreadient
- ½ 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
Direction
- 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.
