Vegan Burrito Bowl | Refried Beans and Cilantro Lime Rice

This vegan burrito bowl with refried beans and cilantro lime rice is a nutrient dense meal.  Beans and rice are great protein sources for vegans.  Avocado adds essential fats.   Salsa adds some spice.  All of it comes together for a delicious Mexican themed vegan meal.  Perfect plant-based option for Cinco de Mayo. ¡Qué rico!

 

vegan burrito bowl refried beans cilantro lime rice




 

Mexican food is my favorite cuisine, as evident by the many Mexican-themed recipes I’ve published on this blog so far.  What I love is that Mexican food is essentially vegan at its core. Beans and rice.  Add some veggies.  Boom, done.  The staples, beans and rice, are inexpensive, easy to make, easy to customize, and have a TON of protein and nutrients.

 

This vegan burrito bowl centers around refried black beans and cilantro lime rice.  I use refried black beans for the burrito bowl is because they are more flavorful than just a can of black beans.  They’re also very easy to make from scratch.  I based the recipe off the ingredient list for Cuban Style refried beans from Better Bean Co.

 

Plain brown rice would have been fine, but cilantro lime rice just feels so fancy.  I like to use brown rice instead of white rice for added nutritional benefits (source).  Limes are one of my kitchen secret weapons.  They add flavor and brighten many sauces and meals.

 

 

Some tips for making this recipe:

  • You can use canned beans or beans from scratch.  I prefer making beans from scratch because it’s less expensive and I can control the salt and flavor content better.  Shopping the bulk section will keep costs way down and you can make almost twice as much! If you use canned, you may have to adjust the water since canned beans tend to be a bit wetter than beans from scratch.
  • Cook simultaneously. While the rice cooks, make the refried beans. The majority of the cooking time is passive cooking time where they just simmer and you don’t have to do anything.  But these burrito bowls come together a lot faster when you multi-task!
  • Time your lime. Limes brighten the dish and make the other flavors pop.  Add the lime juice in at the end once you have removed the beans from the heat.  Too early can cause a bitter flavor.
  • Add whatever toppings you like to customize your vegan burrito bowl. I like mixed greens, corn, roasted sweet potatoes, avocado and salsa.  You can also add peppers, tofu or tempeh, and vegan cheese.

 



These vegan burrito bowls are a delicious Mexican-themed main dish.  They’re hearty. Healthy. Full of protein, vitamins ad minerals.  Flavorful.  The perfect way to celebrate Cinco de Mayo this weekend!

 

What would you put in your vegan burrito bowls? If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see your burrito bowl creations!

 

Buen provecho,

Becca

 

 

What I used for this recipe…

 

 

Print Recipe
Refried Beans and Cilantro Lime Rice
Refried beans and cilantro lime rice are the stars of any vegan burrito bowl. They're packed with protein and flavor. Shop the bulk section to make this inexpensive meal from scratch!
Course Main Dish
Servings
cups
Ingredients
Refried Beans
  • 3 c cooked black beans *see notes
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 c yellow onion, medium chopped
  • 1/2 c minced poblano pepper
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1 c water or vegetable broth
  • 1 tbsp apple cider vinegar
  • 1 tsp oregano
  • 1 tbsp lime juice
Cilantro Lime Rice
  • 2 tbsp coconut oil
  • 1 1/2 c rice
  • 1 medium lime
  • 2 1/2 c vegetable broth or water
  • 1/2 c fresh, finely chopped cilantro
  • 1/4 tsp sea salt
To serve (all optional)
  • chopped romaine lettuce or other greens
  • cooked corn
  • roasted vegetables (sweet potato, peppers, etc)
  • avocado or guacamole
  • salsa
  • cilantro
Course Main Dish
Servings
cups
Ingredients
Refried Beans
  • 3 c cooked black beans *see notes
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 c yellow onion, medium chopped
  • 1/2 c minced poblano pepper
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1 c water or vegetable broth
  • 1 tbsp apple cider vinegar
  • 1 tsp oregano
  • 1 tbsp lime juice
Cilantro Lime Rice
  • 2 tbsp coconut oil
  • 1 1/2 c rice
  • 1 medium lime
  • 2 1/2 c vegetable broth or water
  • 1/2 c fresh, finely chopped cilantro
  • 1/4 tsp sea salt
To serve (all optional)
  • chopped romaine lettuce or other greens
  • cooked corn
  • roasted vegetables (sweet potato, peppers, etc)
  • avocado or guacamole
  • salsa
  • cilantro
Instructions
For the refried beans
  1. In a large skillet, heat the oil. Add cumin and cook until fragrant. Add the onions and cook until translucent. Then add in the poblano pepper and garlic and cook for another 3 minutes, stirring well.
  2. Slowly add the cooked beans, salt, and 1 cup of water or broth to the skillet. If you are using canned beans, make sure to drain and rinse them first. Bring to a simmer.
  3. Using a fork or wooden spatula, smash about half the beans or more depending on your texture preference. Add the apple cider vinegar. Stir well to incorporate.
  4. Simmer the bean mixture, uncovered for 25 minutes. Make sure to scrape the bottom of the pan with a wooden spatula to incorporate all the flavor. If the beans are too dry, add a few tablespoons of water or broth. If they are too soupy, cook longer to allow liquid to evaporate.
  5. Once beans are cooked, remove from heat. Stir in the oregano, lime juice and prep to serve.
For the cilantro lime rice
  1. Zest and juice the lime. Should yield ~1 tbsp zest and 2-3 tbsp of juice. Set aside.
  2. Heat the coconut oil in a large stock pot over medium heat. Add the rice to coat and stir until it smells slightly nutty. Add the lime zest and stir to incorporate.
  3. Add the broth and stir. Bring to a boil and then immediately reduce to a simmer. Cook until the rice is tender and the liquid is absorbed, about 35 minutes. Stir once or twice during simmer.
  4. Once rice is cooked, remove from heat and fold in sea salt, lime juice and cilantro. Cover and let sit for 5 minutes. Fluff with a fork to serve.
To serve
  1. Divide refried beans and rice among 4 bowls. Add additional ingredients - romaine lettuce or other greens, corn, roasted vegetables, avocado, salsa, and additional cilantro or lime wedges. Enjoy!
Recipe Notes
  • 3 cups of cooked beans is equivalent to 2 15 oz cans.  If making beans from scratch, 1 cup of uncooked black beans will yield 3 cups cooked.
  • Canned vs dried beans will have different liquid requirements.  Canned beans will require less because they are softer.  Adjust liquid as needed.
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7 Comments
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john
john
3 years ago

thanks for sharing

kookyrunner
4 years ago

This looks so yummy and filling and I love that it’s totally plant based!

Kim at Running on the Fly
Kim at Running on the Fly
4 years ago

Honestly, I am usually not a fan or refried beans (because they look so unappealing), but refried black beans sound enticing. Yes, the lime certainly would add a great dash of flavor! This looks tasty!

Lacey@fairytalesandfitness

I love Mexican. You always make vegan food look tasty.

Renée
4 years ago

omg Becca YUM!!! I would not change a thing! I’m going to make this next week!! I’m from New Mexico originally and it’s my total comfort food. I have a New Mexico red chile powder that I pretty much use on *everything* !

Deborah Brooks
4 years ago

That is pretty much how I eat a few nights a week. Bowls are my fave and I like to mix up the base with different grains.

pglooney
4 years ago

Mexican flavors are one of my favorite and this bowl looks perfect as is!