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Black Bean Burrito Bowls

Black Bean Burrito Bowls with Lime and Cilantro
Total Time45 mins
Course: Entree
Cuisine: Southwest
Servings: 4
Calories: 639kcal
Author: Lindsay Reynolds

Ingredients

  • 2 cups dry brown rice or quinoa, cooked according to package instructions
  • 1 can 15 ounce black beans
  • 10 ounces frozen corn thawed
  • 1/2 cucumber peeled and diced (or about 2/3 cup)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced tomato
  • 1/3 cup diced red onion or less, if desired
  • 1/2 cup finely chopped cilantro loosely packed
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • 1/4 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.

Instructions

  • Cook rice or quinoa according to package instructions.
  • In a mixing bowl, combine black beans, thawed corn, cucumber, bell pepper, tomato, red onion, cilantro, olive oil, lime juice, garlic powder, and salt.
  • 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.

Notes

See above for links to my favorite vegan "cheese" and "sour cream" recipes.

Nutrition

Calories: 639kcal | Carbohydrates: 119g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 1016mg | Fiber: 15g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 36.6mg | Calcium: 80mg | Iron: 4.9mg