Fresh Black Bean Burrito Bowl with Cilantro-Lime Rice | CookOS

Fresh Black Bean Burrito Bowl

Name: Fresh Black Bean Burrito Bowl with Cilantro-Lime Rice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 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

This Fresh Black Bean Burrito Bowl combines cilantro-lime rice, tender black beans, pickled onions, and cilantro hemp pesto into a vegetarian, vegan-adaptable meal that keeps well as leftovers. Each bowl is customizable with eggs, cheese, avocado, and hot sauce.

🌍Mexican 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🏷️Healthy burrito bowl Vegan dinner

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🏷️

🏷️Gluten free

Total

Servings

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

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 greensoptional

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Instructions

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.

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Tips & Notes

Pro tips

Make the cilantro-lime rice while the pickled onions chill — prep time is shortened when components are done simultaneously.
Double the cilantro hemp pesto batch if serving guests; it's a standout element and stores well in the fridge for 3–4 days.
Assemble bowls with warm rice and beans, then top with cool or fresh ingredients like avocado, cherry tomatoes, and pesto to create texture contrast.
If adding eggs, fry or scramble them just before serving so they're warm and won't cool down the rice underneath.

Substitutions

Cilantro hemp pesto → traditional cilantro lime crema or Greek yogurt-based sauce (for dairy option)
Quick-pickled onions → thinly sliced fresh red onion (skip pickling for less tang)
Cilantro-lime brown rice → white rice or quinoa (maintains the lime-cilantro flavor profile)
Cotija or feta cheese → crumbled queso fresco or nutritional yeast (vegan alternative)

Storage & make-ahead

Store rice, beans, and pesto in separate airtight containers for up to 4 days in the refrigerator; assemble bowls fresh and add pesto and toppings just before eating for best texture.

Common Questions

Can I make this recipe vegan?

Yes, the base recipe is vegetarian and naturally vegan. Skip the optional eggs and cheese, or substitute with vegan cheese alternatives.

How do I store leftovers?

Store components separately in airtight containers for up to 4 days. The rice and beans keep best; keep pesto refrigerated. Assemble bowls before eating to keep the rice and toppings fresh.

Can I double the cilantro hemp pesto?

Yes, the recipe recommends doubling the pesto if you love sauce. Make an extra batch and store it separately.

What's the best way to reheat this bowl?

Reheat the rice and beans gently in a microwave or skillet with a splash of water. Add fresh toppings and pesto just before serving to maintain texture.