Black Bean Burrito Bowls with Creamy Cashew Sauce

ByRachael Ajmera, MS, RD Updated
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These vegan Black Bean Burrito Bowls are a flavorful, protein- and fiber-packed meal that’s gluten-free and easy to customize. These healthy burrito bowls are also perfect for meal prep, busy weeknight dinners, or any time you’re craving a delicious Mexican-inspired meal!

Black Bean Burrito Bowls

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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, 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 these Black Bean Burrito Bowls

  • They’re 100% vegan and completely gluten-free.
  • They’re packed with plant-based protein and fiber, plus healthy fats from the cashews and avocado.
  • They’re layered with fresh flavors, thanks to the pico de gallo, avocado, and spices.
  • They’re topped with a super creamy cashew queso (the tastiest way to upgrade any meal!).
  • They’re easy to customize with your favorite toppings and veggies.
Black Bean Burrito Bowls

Black Bean Burrito Bowl ingredients

  • Basmati rice is the base of these burrito bowls. I like using basmati for its light, fluffy texture, but you can easily swap in brown rice, quinoa, or another grain if you prefer.
  • Black beans add protein and fiber while making these bowls extra satisfying. Canned beans keep this recipe nice and easy!
  • Olive oil is used to sauté the fajita vegetables and black beans. Feel free to swap in your preferred cooking oil.
  • Red bell pepper adds color and crunch to the fajita veggie mix.
  • Red onion does double duty here, bringing a little bite to the fresh pico de gallo and a savory flavor to the sautéed veggies.
  • Grape tomatoes are used in the pico de gallo to add a juicy pop of flavor.
  • Taco seasoning gives the black beans and pico de gallo lots of smoky, savory flavor. It also helps keep this recipe simple, so you don’t have to measure out a long list of spices. Homemade or store-bought taco seasoning will work!
  • Cilantro brings freshness, plus a bright, herby flavor to the pico de gallo. If you’re not a cilantro fan, you can always simply skip it.
  • Lime juice helps brighten up the pico and balances out some of the heartier ingredients. Make sure you set aside a few lime wedges to serve with these bowls too!
  • Cashews create the creamy, rich base for the vegan queso. Soaking or boiling them first helps them blend into a super-smooth sauce, especially if you don’t have a high-powered blender.
  • Nutritional yeast gives the cashew queso a cheesy, savory flavor without any dairy.
  • Cumin adds a warm, earthy note to the cashew queso that pairs perfectly with the beans and veggies.
  • Avocados, lime wedges, and jalapeños are a few optional toppings you can use to finish off your bowls and add even more flavor.

How to serve these Black Bean Burrito Bowls

  • Top with cabbage slaw for a fresh and crunchy contrast.
  • Turn leftovers into burritos by wrapping everything in a large flour tortilla.
  • Add grilled corn for a sweet, smoky twist.
  • Finish them with a dollop of guacamole to add a little more creaminess.
  • Mix in a scoop of your favorite salsa or hot sauce if you like a little extra heat.
Black Bean Burrito Bowls

Substitutions & variations

  • 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 like 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.
  • Make it a burrito – Turn these Black Bean Burrito Bowls into handheld burritos by spooning the rice, beans, veggies, pico, and cashew queso into a large flour tortilla and rolling everything up nice and snug.
  • Dial up the heat – Add diced jalapeño to the pico, extra pickled jalapeños on top, or a drizzle of your favorite hot sauce if you like your burrito bowls with a little kick.
  • Give it a smoky twist – Add a sprinkle of smoked paprika or a spoonful of chipotle peppers in adobo to the beans or cashew queso for a deeper, smoky flavor.

Quick recipe tips

  • Rinse the black beans really well before adding them to the skillet; this removes excess liquid and helps the taco seasoning coat them more evenly.
  • Prep the pico ahead of time if you can to give the tomatoes and onions a chance to soak up the lime juice and seasoning.
  • Start with less water when blending the cashew queso and add more gradually until you reach your preferred consistency. It’s a lot easier to thin it out than thicken it back up!
  • Taste everything as you go and adjust the seasoning — the flavor and salt level of taco seasoning can vary quite a bit between brands.
  • Hold off on assembling the bowls until just before serving to keep the pico and toppings fresh.

Step-by-step instructions

  • Black Bean Burrito Bowls
  • Black Bean Burrito Bowls
  • 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 tablespoon taco seasoning, and ½ teaspoon salt in a bowl. Toss well and refrigerate until ready to serve.
  • Black Bean Burrito Bowls
  • Black Bean Burrito Bowls
  • Heat the black beans: Warm black beans in a skillet with 2 tablespoons olive oil and 2 tablespoons 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 ¼ teaspoon of salt over medium heat for 5-10 minutes, until softened.
  • Black Bean Burrito Bowls
  • Black Bean Burrito Bowls
  • 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.

Make ahead & storage

These Black Bean Burrito Bowls are meal prep-friendly, which is great if you need quick lunches and dinners throughout the week. To keep everything fresh, store the components separately and assemble the bowls just before digging in.

Meal prep

  • Prep the components: Cook the rice, black beans, fajita veggies, pico de gallo, and cashew queso up to 4 days in advance and store them separately in airtight containers in the fridge.
  • Keep the toppings fresh: Hold off on slicing the avocado or adding the pickled jalapeños until you’re ready to serve.
  • Assemble when ready: Reheat the rice, beans, and vegetables, then add the chilled pico de gallo and cashew queso just before serving.

Storing leftovers

  • Fridge: Store assembled leftovers or individual components in airtight containers in the fridge for up to 4 days.
  • Reheating: Reheat the rice, beans, and vegetables in the microwave or on the stovetop until warmed through, then add the pico and toppings after reheating.
  • Loosen the queso: The cashew queso might thicken as it sits, so stir in a splash of water before serving if needed.

Freezing

  • Freeze the components: The cooked rice, black beans, fajita veggies, and cashew queso can be frozen separately in freezer-safe containers for up to 2 months.
  • Skip the fresh toppings: I don’t recommend freezing the pico de gallo or avocado, as their texture can change after thawing.
  • Thaw before reheating: Let the frozen rice, beans, cashew queso, and veggies thaw overnight in the fridge, then reheat and assemble with fresh toppings.
Black Bean Burrito Bowls

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!

The cashew queso can be stored in an airtight container in the refrigerator for up to 4 days, although you may need to stir in a splash of water to loosen it before serving.

The cashew queso is a key part of the recipe, but you could swap it for another dairy-free queso or creamy sauce if you have a nut allergy.

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Black Bean Burrito Bowls
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5 from 3 votes

Black Bean Burrito Bowls with Creamy Cashew Sauce

Flavorful burrito bowls layered with seasoned black beans, sautéed fajita vegetables, fresh pico de gallo, and a creamy cashew queso sauce. Vegan, gluten-free, healthy, and delicious!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 590kcal

Ingredients

  • 1 cup uncooked basmati rice rinsed
  • 2 cups water
  • 2 15-ounce cans black beans drained and rinsed
  • 3 tablespoons olive oil divided
  • 1 red bell pepper sliced
  • 1 large red onion divided (half chopped, half sliced)
  • 1½ cups grape tomatoes quartered
  • 3 tablespoons taco seasoning divided
  • ½ cup cilantro chopped
  • 1 lime juiced (plus extra lime wedges for serving)
  • 1¼ teaspoon salt divided among rice (½ tsp), pico (½ tsp), and vegetables (¼ tsp)

Cashew queso

  • 1 cup cashews soaked overnight or boiled 10-15 minutes and drained
  • ⅓ cup nutritional yeast
  • ½ tablespoon cumin
  • ¾ cup water (plus more as needed)
  • ½ teaspoon salt

Optional toppings

  • 2 avocados pitted and sliced
  • pickled jalapeños
  • lime wedges

Instructions

  • Cook 1 cup basmati rice with 2 cups water and ½ teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until water is absorbed. Once cooked, fluff with a fork and set aside.
  • In a bowl, combine the quartered tomatoes, chopped cilantro, and half of the red onion (about ½ cup chopped). Add lime juice, 1 tablespoon taco seasoning, and ½ teaspoon salt. Toss well and refrigerate until ready to serve.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add black beans and 2 tablespoons taco seasoning. Cook for 5-10 minutes, stirring occasionally, until heated through.
  • Heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Add sliced bell pepper, remaining sliced onion, and ¼ teaspoon salt. Cook for 5-10 minutes, stirring occasionally, until softened.
  • Add softened cashews, nutritional yeast, cumin, water, and salt to a blender. Blend until completely smooth. Add additional water slowly as needed until desired consistency is reached.
  • Divide the rice among 4 bowls. Top with seasoned black beans, fajita vegetables, pico de gallo, and cashew queso. Leftover cashew queso can be refrigerated and used for dipping or drizzling.
  • Finish with sliced avocado, pickled jalapeños, and a lime wedge if desired. Serve immediately.

Notes

Nutrition information is calculated without any optional toppings, including avocado, pickled jalapeños, and lime wedges.

Nutrition

Calories: 590kcal | Carbohydrates: 90g | Protein: 24g | Fat: 16g | Fiber: 20g

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5 Comments

  1. Is there any alternative for the nutritional yeast? I want to try this but I can’t find it at my local grocery store.

    Reply

    1. Hi Debbie, ingredients like miso, liquid aminos, or vegan parmesan can all provide a similar cheesy flavor, but I haven’t personally tested them in this recipe. If you do give any of them a try, please report back and let me know how it turns out!

      Reply

  2. 5 stars
    This was really good. I skipped the fajita veggies (not a fan) but everything else was delicious. Great recipe for meal prep. thanks!

    Reply