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 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