It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.
Burrito Bowls
Servings: 8 servings
Calories: 572kcal
Equipment
- Pressure cooker (for dry beans, optional)
Ingredients
- 3 cups cilantro-lime brown rice from about 1½ cups dry rice
- 4 cups cooked pinto, black or other bean from about ¾ lb dry beans
- 1 batch cilantro hemp pesto
- 1 cup red onion quick pickles from about 2 medium red onions
- 8 oz cotija cheese crumbled
- 1 pint cherry tomatoes sliced in half
- 2 medium avocados cubed and in lemon juice
Instructions
- Prepare all of the ingredients and then assemble the dish.
Nutrition
Calories: 572kcal | Carbohydrates: 62g | Protein: 22g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 874mg | Potassium: 915mg | Fiber: 14g | Sugar: 6g | Vitamin A: 908IU | Vitamin C: 27mg | Calcium: 229mg | Iron: 6mg
Nutrition Facts
Burrito Bowls
Amount Per Serving
Calories 572
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 25mg8%
Sodium 874mg38%
Potassium 915mg26%
Carbohydrates 62g21%
Fiber 14g58%
Sugar 6g7%
Protein 22g44%
Vitamin A 908IU18%
Vitamin C 27mg33%
Calcium 229mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.