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!
Servings 4 servings
Calories 650kcal
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.
Nutrition
Calories: 650kcal | Carbohydrates: 90g | Protein: 24g | Fat: 23g | Sodium: 1150mg | Fiber: 21g