Black bean burrito bowl

Filling & flavourful

A delicious combination of beans, rice, plantain, avocado, and fresh pico de gallo. All of your favourite flavours of a burrito – just in a bowl, making it an easy gluten-free recipe. Topped with a creamy, tofu-based chipotle sauce provides a good amount of protein and a delicious smoky and spicy flavour.

This bowl is:

  • Full of flavour
  • Gluten-free
  • Filling and satiating
  • High in protein
  • High in fibre

If you love this burrito bowl, try our Pulled BBQ Jackfruit Burrito next.

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Black Bean Burrito Bowl

Shawna Barker BSc., R.H.N., Synergy Nutrition
Prep Time 50 minutes
Cook Time 1 hour
Servings 6
Calories 661 kcal


  • 1 1/4 cups dry black beans (or use 3 cups of canned beans, rinsed)
  • 1/2 tsp each of garlic powder and sea salt (or to taste, for seasoning beans)
  • 2 cups brown rice (rinsed)
  • 1/4 tsp sea salt (for seasoning rice)
  • 1/4 tsp black pepper (for seasoning rice)
  • 1 1/2 avocado
  • 2 plantain (sliced)
  • 3 cups romaine lettuce (diced, packed)
  • 2 tbsps extra virgin olive oil (1 tbsp for frying plantain, 1 tbsp for seasoning rice)

Pico de gallo

  • 1 1/2 tsps lime juice
  • 1 1/4 cups tomato (diced)
  • 1/4 cup cilantro (packed and roughly chopped)
  • 1/4 cup red onion (diced)
  • 1 tsp garlic (minced)

Chipotle dressing

  • 12 ozs soft tofu
  • 1-2 tbsps chipotle pepper in adobo sauce (adjust to taste)
  • 1/4 tsp sea salt
  • 2 tsps lime juice
  • 2 tbsps olive oil
  • 1 tbsp tamari or soy sauce


  • Soak dry black beans in water for 1-8 hours. Drain, rinse, and cook in fresh water untilsoft and tender. Or you can use canned beans by rinsing and heating in a sauce pan.
  • Rinse brown rice and cook on stove top or rice cooker.
  • While the beans and rice are cooking, prepare the other ingredients.
  • Prepare the pico de gallo by combining the tomatoes, red onion, cilantro, minced garlic, and lime juice in a bowl. Gently toss and set aside.
  • Prepare the chipotle dressing by blending the soft tofu, olive oil, chipotle peppers, gluten-free or regular tamari, lime juice, and sea salt until smooth. Pour into jar or bowl and set aside.
  • Chop the romaine and slice the avocado and set aside.
  • Prepare the plantain by slicing and frying in a bit of olive oil until browned on each side.
  • Assemble each bowl by adding rice, beans, pico de gallo, plantain, romaine, and avocado, and then drizzle with chipotle dressing.


Recipe Cost Breakdown

Servings: 6
Black beans 1 1/4 can 1.86
Garlic Powder 1/2 tsp 0.05
Sea Salt 1 tsp 0.03
Brown Rice 2 cups 1.90
Black Pepper 1/4 tsp 0.03
Avocado 1 1/2   1.95
Plantain 2   1.52
Romaine Lettuce 3 cups 0.45
Extra Virgin Olive Oil 4 tbsp 0.94
Lime Juice 3.5  tsp 0.20
Tomato 1 1/4 cups 0.97
Cilantro 1/4 cup 0.21
Red Onion 1/4 cup 0.32
Garlic 1 tsp 0.02
Soft Tofu 12 oz 2.92
Chipotle Pepper in Adobo Sauce 1-2 tbsp 0.70
Sea Salt 1/4 tsp 0.01
Tamari or Soy Sauce 2 tbsp 0.35
  1 tbsp 0.07
  2 tbsp 0.47


Calories: 661kcalCarbohydrates: 110gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 227mgPotassium: 1688mgFiber: 15gSugar: 20gVitamin A: 1140IUVitamin C: 30mgCalcium: 242mgIron: 5mg
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Watch Shawna make ‘Black Bean Burrito Bowl’