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We’ve had back-to-back visits from family over here lately, and I’ve been making these black bean burrito bowls on repeat! With so many different food preferences, dietary restrictions, and dinner requests to juggle, these bowls are a customizable crowd-pleaser. They’re also perfect for meal prep and incredibly easy to throw together at the last minute.

I like to set everything out family-style: fluffy basmati rice, spiced black beans, sautéed fajita veggies, fresh pico de gallo, and a creamy cashew queso that disappears faster than anything else on the table. Everyone builds their own bowl, which makes it low-stress for me and fun for everyone else.

Not only are these bowls super easy to tailor to your taste buds (and your parents’, your in-laws’, your kid’s…), but they’re also a lifesaver when you’ve got a full dinner table with every dietary preference under the sun. In fact, they’re gluten-free, high in protein, dairy-free, and vegan-friendly, which means that everyone can load up their bowls without any second-guessing.

Pile everything onto your plate, then top these black bean burrito bowls with a few slices of avocado, some pickled jalapeños, and a quick squeeze of lime. Bon appétit!

Why you’ll love this recipe

Vegan-friendly and naturally gluten-free
Packed with plant-based protein and fiber
Layered with fresh flavors from pico de gallo, avocado, and spices
Topped with a rich and creamy cashew queso
Easy to customize with your favorite toppings and veggies

What you’ll need

Basmati rice – Forms the fluffy foundation of the bowl; sub for other types of rice or whole grains if you prefer
Black beans – Add hearty plant-based protein and fiber
Olive oil – Helps cook the beans and fajita vegetables
Red bell pepper – Brings sweetness and color
Red onion – Adds sharpness and depth
Grape tomatoes – Form a juicy, fresh pico de gallo base; other varieties of juicy tomatoes would work here too
Taco seasoning – Delivers savory spice throughout the dish
Lime – Brightens and balances all the flavors
Cilantro – Gives the pico a fresh and herby flavor
Cashews – Create the creamy, dairy-free base for the queso
Nutritional yeast – Gives the cashew queso a cheesy taste
Avocado – Provides creamy richness as a topping
Pickled jalapeños – Optional, for a bit of extra tangy heat and contrast

Substitution options

Basmati rice – Pretty much any grain would work well, including brown rice, jasmine rice, quinoa, farro, barley, bulgur wheat, couscous, sorghum, or millet, but remember to adjust the cooking time as needed. For a lighter, lower-carb option, skip the rice and use mixed greens or riced cauliflower instead.
Black beans – Pinto beans, kidney beans, or cannellini beans are the best substitutes for black beans in this recipe, but you could also swap in lentils or chickpeas for a slightly different texture and flavor profile. Tempeh, tofu, or textured vegetable protein (aka TVP) are a few other high-protein options to try if you’re not a fan of beans.
Red bell pepper – You can swap in pretty much any variety of bell pepper here, including yellow, green, or orange. Zucchini or mushrooms also work great if you want a different texture.
Grape tomatoes – Any small, juicy tomato variety would work well, including cherry tomatoes, diced Roma tomatoes, or heirloom tomatoes.
Taco seasoning – I prefer using spice blends to speed up prep time, but you can also swap in a simple mix of cumin, chili powder, garlic powder, onion powder, paprika, and oregano instead.

Recipe tips

Rinse the rice before cooking to remove excess starch and keep it light and fluffy.

Soak or boil the cashews before blending to prevent graininess and ensure a smooth, ultra-creamy queso.

Taste and adjust the pico de gallo before chilling; a little extra lime or salt can really make the flavors pop.

How to make this recipe

Cook the rice: Prepare rice according to package directions. Fluff with a fork and set aside.
Make the pico de gallo: Combine tomatoes, cilantro, half the red onion, lime juice, 1 tbsp taco seasoning, and salt in a bowl. Toss well and refrigerate until ready to serve.
Heat the black beans: Warm black beans in a skillet with 2 tbsp olive oil and 2 tbsp taco seasoning over medium heat for 5-10 minutes, stirring occasionally, until heated through.
Sauté the fajita vegetables: Cook bell pepper and remaining onion in a skillet with olive oil and a pinch of salt over medium heat for 10-15 minutes, until softened.
Blend the cashew queso: Combine cashews, nutritional yeast, cumin, water, and salt in a blender and blend until smooth, adding more water as needed for a creamy consistency.
Assemble the bowls: Layer rice, black beans, fajita veggies, pico de gallo, and cashew queso into bowls.
Finish and serve: Top with avocado, pickled jalapeños, and a lime wedge if desired.

FAQ

Yes! Prep all the individual components in advance and store them separately in the fridge for up to 4 days. Assemble just before serving for the best texture and freshness.

Brown rice, quinoa, or even cauliflower rice would all work well. If you’re feeling creative, you can even experiment with other grains, such as barley, millet, or sorghum. If you give it a try, let me know how it turns out in the comments!

Add extra taco seasoning, include more pickled jalapeños, or blend a fresh chili into the pico de gallo or cashew queso.

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