Colorful, hearty, and nourishing, these Vegan Black Bean Burrito Bowls are a flavor-packed meal that comes together with simple, wholesome ingredients. At the heart of the bowl are perfectly seasoned black beans—rich in protein and fiber—paired with a mango Pico de Gallo and warm rice or quinoa. This dish delivers all the right textures, colors, and flavors in one vibrant dish.
This bowl brings all the bold, satisfying flavors of your favorite burrito—without the wrap. Every bite is layered with texture and contrast: creamy, crunchy, juicy, and zesty all at once. The black beans are cooked with jalapeños and green olives, offering a bold, savory, and slightly spicy twist on traditional bean dishes. The mango pico de gallo brings bursts of tropical brightness and provides the perfect contrast to the earthy black beans.
It’s the kind of bowl that feels both deeply satisfying and light—great for hot weather, meal prep, or anytime you’re craving something vibrant and energizing.
Ingredient Notes for Vegan Black Bean Burrito Bowls
- Black Beans: A great source of protein at 15 grams per cup, black beans also add heartiness and fiber. They make for a neutral base that absorbs surrounding spices and aromatics well. Opt for the low-sodium variety
- Jalapenos: I use the mild jarred slices. They add spice, brightness, and tangy acidity. Turn up the heat with the medium or hot jarred variety.
- Green olives: These may sound a little odd in this dish but they bring an unexpected umami and briny contrast. I use Castelvetrano olives in this dish, which are slightly buttery and really round out the richness of the dish.
- Apple Cider Vinegar: Do not skip this step! ACV is slightly sweet with a mild acidity that enhances both savory and sweet components of this dish. It brightens the flavor of the entire dish and adds just a little zing with each bite.
- Kale: One of my favorite ways to get a dose of greens into a meal is by adding chopped kale, spinach or chard in with a bowl of warm rice or quinoa. Spoon the warm grains on top of the greens and allow to sit for a few minutes before mixing together. You get slightly wilted greens that retain texture and crunch.
- Mango Pico de Gallo: This fresh, chunky salsa blends ripe mango with traditional pico de gallo ingredients: diced tomatoes, white onion, cilantro, and lime juice. It’s a vibrant, juicy twist on classic tomato salsa that brings contrast to earthy ingredients like black beans. It adds brightness and depth while contributing almost no extra calories.
Cooking and Preparation Tips`
- To save time, make the mango pico de Gallo a day or two ahead. I like to make a big batch since it is so versatile and can be used as a topping for all kinds of dishes.
- Measure out all of your spices and place in a small dish along with the minced garlic. Once the oil in the saucepan begins to heat up, throw all of these ingredients in the hot oil for about 30 seconds, not too much longer. This really brings out the full flavor profile. Be ready to add your black beans pretty quickly so the spices don’t burn.
- I admit it, I use frozen rice pretty regularly. It significantly cuts down on prep time and I always have rice at the ready. My local HEB grocery store carries its own frozen brown rice, but many places also carry Grain Trust frozen brown rice. There are other varieties as well if brown rice isn’t your jam.
- If you’re looking for a light side dish, try serving it with Southwest Spinach Salad.
Vegan Black Bean Burrito Bowls
Course: DinnerDifficulty: Easy4
servings30
minutes10
minutesIngredients
15 oz. can black beans
2-3 cloves garlic, minced
Handful of sliced, jarred jalapenos with 1 tbsp of the juice
½ cup chopped green olives
1/2 diced white onion
2 Roma tomatoes, cored and diced
1 medium mango, diced
1 cup chopped kale
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
1 tbsp cilantro
1 tbsp fresh lime juice
2-3 cups water or vegetable broth (or combo)
1– 2 tablespoons apple cider vinegar
1-2 tbsp olive oil
S&P to taste
Rice or quinoa
lime wedges
Directions
- Put the olive oil in a large saucepan and turn to medium heat. After a minute or two, add the cumin, oregano, and garlic and cook for a few seconds.
- Add in the can of black beans and the broth or water and bring to a boil. Once the beans are boiling, immediately turn to a simmer. Add the bay leaves, salt and pepper. Cook for about 10 minutes.
- In the meantime, cook the rice or quinoa. Once this is done, add the chopped kale to the warm grains, which will wilt the kale slightly.
- Make the Pico de Gallo: Combine the chopped onion, tomatoes and mangoes with the cilantro and fresh lime juice. Add a small amount of salt and pepper.
- After the beans have cooked for 10 minutes, add in the jalapenos with juice and olives. Cook for another 3-5 minutes.
- Turn off the heat and add the apple cider vinegar. Adjust the seasoning as needed.
- Assemble the bowls. Place some of the kale with rice or quinoa on one side of the bowl. Uses a slotted spoon to transfer some of the bean mixture to the other side. Top with mango pico de gallo.
- Serve with lime wedges and tortillas, if desired.
