Easy Black Bean Burrito Bowl

veganricha.com

Andrea Nguyen

subheading: For the Spicy Black Beans:

1 tsp ground cumin

1 tsp garlic

1 tsp ground coriander

½ tsp chipotle pepper powder

½ tsp dried oregano or a tbsp fresh oregano

2 tbsp chopped cilantro

a very generous dash of black pepper and cayenne

1 tbsp ketchup

1 15 oz can of black beans drained or 1.5 cups cooked black beans

salt to taste, depends on if the beans are salted or not

subheading: For the roasted veggies:

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

½ red onion sliced

subheading: For the guacamole:

1 ripe avacado

3 tbsp finely chopped red onion

1 small tomato finely chopped

½ jalapeno or hot chili, finely chopped

½ tsp ground cumin

¼ cup chopped cilantro (optional)

a generous dash of cayenne (or chipotle pepper), garlic, black pepper and salt

2 tsp or more lime juice or lemon juice

subheading: For the pico de gallo:

2 medium tomatoes, finely chopped

½ cup finely chopped red or white onion

¼ cup chopped cilantro

½ jalapeno or hot chili, finely chopped

1 tsp or more fresh lime juice or lemon juice

¼ tsp salt

subheading: Other:

Cooked rice of choice or cooked grains

chopped lettuce or greens of choice

a dash of lime juice, salt and cayenne

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer