Can I use canned black beans instead of cooking from scratch?

Absolutely. If time is short, canned black beans are your best friend. Rinse and drain them well, then warm with a bit of onion, garlic, cumin, and salt for flavor before adding to your bowl.

How far in advance can I prep the components?

Each part—beans, rice, pesto, onions—can be made up to five days ahead and kept in the fridge. I recommend making everything on the weekend so lunches and dinners are effortless during the week.

Is there a gluten-free or vegan version?

This bowl is naturally gluten-free as long as your grains are certified. For a vegan bowl, simply skip cheese and eggs—between the beans, rice, pesto, and veggies, it’s still wonderfully filling.

What’s the best way to make this bowl kid-friendly?

Get kids involved! Let them assemble their own bowls and choose their toppings. If pickled onions are too bold, swap with mild corn, cucumber, or shredded carrots. A sprinkle of cheese and a side of tortilla chips also make these bowls fun for little eaters.

Fresh Black Bean Burrito Bowl Recipe

Description

This fresh black bean burrito bowl is a vibrant, healthy, and customizable meal featuring tender homemade black beans, zesty cilantro lime brown rice, tangy quick-pickled onions, and a flavorful cilantro hemp pesto. Perfect for meal prep, it can be dressed up with your favorite toppings such as avocado, crumbled cheese, eggs, pepitas, cherry tomatoes, or hot sauce for a delicious, nutritious bowl everyone will love.

Ingredients

Scale

For the Black Beans

1/2 batch Black Beans (homemade or canned, approximately 1 1/2 to 2 cups cooked)

For the Cilantro Lime Brown Rice

1 batch Cilantro Lime Brown Rice (about 2 cups cooked)

For the Quick-Pickled Onions

1 batch Quick-Pickled Onions (about 1/2 cup)

For the Cilantro Hemp Pesto

1 batch Cilantro Hemp Pesto (double batch if desired, about 1/2 cup)

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
Quick collard greens

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Instructions

Prepare Each Component: Prepare the black beans, cilantro lime brown rice, quick-pickled onions, and cilantro hemp pesto according to their specific recipes. The black beans will take the longest, about 1 to 2+ hours on the stove, so plan accordingly. These components can all be made in advance and stored in the refrigerator.
Assemble the Bowls: When ready to serve, place a generous portion of the cilantro lime brown rice into each bowl. Top each bowl with black beans, quick-pickled onions, and a good dollop or two of cilantro hemp pesto.
Add Toppings: Finish your burrito bowl with any additional toppings you like, such as fried or scrambled eggs, toasted pepitas, crumbled cheese, sliced avocado, cherry tomatoes, hot sauce, or even quick-cooked collard greens for extra greens and flavor.
Serve: Enjoy the burrito bowls immediately, or, if desired, store each component separately in the refrigerator for up to 5 days for easy meal prep. When serving leftovers, gently reheat the rice and beans before assembling the bowls and adding fresh toppings.

Notes

The beans can be prepared ahead and store well in the refrigerator, making this an excellent meal-prep option.
Each component can be customized to taste; double the pesto if you love extra sauce!
For vegan option, skip cheese and eggs.
Store components separately for optimal freshness.
This recipe is naturally gluten-free and can be adapted for most diets.

Nutrition

Serving Size: 1 burrito bowl (1/4 of recipe)
Calories: 360
Sugar: 4g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 13g
Protein: 14g
Cholesterol: 0mg