Go Back
Black Bean Burrito Bowls with Creamy Cashew Sauce
Print Pin

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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1 cup uncooked basmati rice rinsed
  • 2 15-oz cans black beans drained and rinsed
  • 4 tbsp olive oil divided
  • 1 red bell pepper sliced
  • 1 medium red onion divided (half chopped, half sliced)
  • 1 1/2 cups grape tomatoes quartered
  • 3 tbsp taco seasoning divided
  • 1/2 cup cilantro chopped
  • 1 lime juiced
  • salt to taste

Cashew queso

  • 1 cup cashews soaked or boiled until softened
  • 1/3 cup nutritional yeast
  • 1/2 tbsp cumin
  • 3/4 cup water (plus more as needed)
  • salt to taste

Optional toppings

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

Instructions

  • Cook the rice according to package directions. Fluff with a fork and set aside.
  • In a bowl, combine the quartered tomatoes, chopped cilantro, and half of the red onion (about 1/2 cup chopped). Add lime juice, 1 tbsp taco seasoning, and salt to taste. Toss well and refrigerate until ready to serve.
  • Heat 2 tbsp olive oil in a large skillet over medium heat. Add black beans and 2 tbsp taco seasoning. Cook for 5-10 minutes, stirring occasionally, until heated through.
  • Heat the remaining 2 tbsp olive oil in another skillet over medium heat. Add sliced bell pepper, remaining sliced onion, and a pinch of salt. Cook for 10-15 minutes, stirring occasionally, until softened.
  • Add 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 Facts (per serving)- Calories: 650; Fat: 23g; Carbohydrates: 90g; Fiber: 21g; Protein: 24g; Sodium: 1,150mg