Packed with flavor and full of protein, these easy vegetarian black bean burrito bowls are easy to pull together. They’re a great, family-friendly meal that even your meat-eaters will love!
As a mom of many little ones, easy meals are a must. And healthy… and cheap. Thankfully, my kids are more than happy to live on beans and rice when necessary. But that’s just not super fun, unless you dress it up a little. These vegetarian black bean burrito bowls are just the thing!
Fresh from the new cookbook by Kristen Wood, The Vegetarian Family Cookbook, these burrito bowls are just one of the 100 delicious and kid-friendly vegetarian recipes included! And they’re not just kid-friendly, my husband loves them, too!
Besides delicious recipes, The Vegetarian Family Cookbook is packed with wonderful tips on feeding a family vegetarian-style: how to save money, how to get your kids involved, how to provide nourishing and delicious meals. There’s even a section on how to get picky eaters to love vegetarian meals!
And if these vegetarian black bean burrito bowls can be a case in point, the recipes might seem simple, but they are PACKED with flavor! My 10 year-old couldn’t stop raving about them… even with his mouth packed full of food.
Vegetarian black bean burrito bowls.
The first thing I noticed about these bowls is they. are. easy. Just a few ingredients I pretty much always have on hand, and the amount of time that it takes to make a pot of rice. And there are tons of options of how to serve them up!
Don’t like black beans? Use pinto beans, or chickpeas. I actually like to soak and sprout my beans before cooking them to make them more easy to digest. I love using Azure Standard’s organic black beans for any recipe.
Can’t eat rice? Use quinoa, or even cauliflower rice if you’re grain-free (I have a yummy cilantro lime cauli-rice recipe that would go great with these). Or if you’re a tire mom and don’t feel like cleaning up any of those options…. use tortilla chips. #solidarity
If you can do dairy, Kristen has a DELICIOUS lime crema recipe in The Vegetarian Family Cookbook that goes absolutely superbly on these burrito bowl. Seriously. So good.
Kristen also recommends serving these vegetarian black bean burrito bowls with guacamole and tomatillo salsa verde. There are also easy recipes for these two condiments in her cookbook, but of course you could always just buy them, if you want. I love homemade guac, but I couldn’t find any ripe avocados, so I just left them off. And my husband just opted for diced raw tomatoes on his burrito bowls, so there’s that option, too!
More delicious vegetarian foods.
While you’re busy perusing Kristen’s book and stuffing your face with these black bean burritos, here are some other delicious vegetarian options for you…
- Easy Instant Pot Fried Rice or Quinoa
- Sweet Potato Oven Fries
- Cheesy Veggie Lentil Stew in the Instant Pot
- Spicy Italian Roasted Brussels Sprouts
- Easy 5-Minute Mild Salsa
- 3-Ingredient Cabbage Steaks
- Creamy, Dairy-Free Mac ‘N Cheese
- Quinoa & Black Bean Tacos
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Vegetarian Black Bean Burrito Bowl
Free of gluten, eggs, dairy, and sugar, with grain-free option.
- 4 cups cook rice or quinoa (or cauliflower rice for grain-free)
- juice of 1 lime
- 1/4 cup chopped cilantro
- 2 (15 ounce) cans black beans, rinsed and drained
- 4 tablespoons water
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon Himalayan salt
- guacamole or avocado slices
- tomatillo salsa verde, salsa of choice, or diced tomatoes
- lime crema or sour cream
In a large bowl, toss the rice/quinoa/cauliflower with lime juice and cilantro. Set aside.
IN a saucepan over medium heat, combine the black beans, water, garlic powder, cumin, paprika, and salt. Cover and cook for 5 minutes, then turn off the heat.
Serve beans on top of rice with guacamole and tomatillo salsa verde.
This recipe is used with permission from The Vegetarian Family Cookbook, by Kristen Wood.