Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Fajita Veggie Burrito Bowls

Prep Time 30 minutes
Cook Time 2 hours


Black Beans from scratch:

  • 1 lb black beans, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1/2 onion, white
  • red pepper flakes, optional
  • salt, to taste, 2-3 tsp at the end of cooking

Fajita Veggie Burrito Bowls:

  • 3/4 cup rice, brown, dry
  • 2 bell pepper, sliced
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 1 1/2 tsp taco seasoning
  • 2 cups black beans
  • 2 avocado
  • 1 lime
  • salt and pepper, to taste

Optional toppings:

  • salsa, or fresh pico de gallo, sour cream or spicy cilantro cashew cream cheese


Black Beans from scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover black beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Fajita Veggie Burrito Bowls:

  • Cook the dry brown rice with water according to package instructions on the stove or in a rice cooker.
  • Thinly slice bell peppers and onion. In a pan on high heat, sauté sliced peppers and onions in olive oil and taco seasoning until browned and soft. Add salt and pepper to taste.
  • Warm black beans on the stove or in the microwave, and season with salt and pepper to taste.
  • Slice up avocados and limes.
  • In bowls or shallow plates, add a scoop of rice, the fajita veggies, warm black beans, and sliced avocado. Drizzle lime juice overtop and add any additional desired toppings.