Fresh Black Bean Burrito Bowl

4.9 from 39 reviews

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.

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  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.


Make it dairy free/vegan: Simply don’t top with cheese. If you’d like something extra creamy, try a dollop of my vegan sour cream.

*Make it quick: If you don’t want to cook your beans from scratch (they are worth the effort!) you could try the black bean component from this recipe, which is made with canned beans.

Change it up: Try replacing the pesto with your favorite Mexican/Latin American sauce, such as  this avocado sauce or guacamole, or red salsa or green salsa with some sliced avocado. (If you don’t like cilantro, I’d suggest any of those options over the pesto, and you can also omit the cilantro from the rice.)

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.