Black Bean Burrito Bowls
Black Bean Burrito Bowls with Lime and Cilantro
Cuisine: Southwest
Serves: 4
  • 2 cups dry brown rice (or quinoa), cooked according to package instructions
  • 1 can (15 ounce) black beans
  • 10 ounces frozen corn, thawed
  • ½ cucumber, peeled and diced (or about ⅔ cup)
  • ½ cup diced red bell pepper
  • ½ cup diced tomato
  • ⅓ cup diced red onion (or less, if desired)
  • ½ cup finely chopped cilantro (loosely packed)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • ¼ teaspoon garlic powder
  • Salt to taste
  • Several tablespoons of your favorite vegan cheese sauce and/or vegan sour cream (See above for links to my favorite recipes.)
  1. Cook rice or quinoa according to package instructions.
  2. In a mixing bowl, combine black beans, thawed corn, cucumber, bell pepper, tomato, red onion, cilantro, olive oil, lime juice, garlic powder, and salt.
  3. In 4 serving bowls, layer a scoop of rice or quinoa, black bean salad, and a dollop of vegan cheese sauce and/or sour cream. Top with a little extra cilantro for garnish, and serve, preferably while rice is still hot.
See above for links to my favorite vegan "cheese" and "sour cream" recipes.
Recipe by Vegan Yumminess at