关于此食谱

这个自制黑豆卷饼碗食谱以香菜酸橙米、嫩黑豆、腌洋葱和新鲜香菜香蒜酱为特色！这个健康碗很适合剩菜。它是素食主义者（很容易纯素）和无麸质的。食谱可制作4份丰盛的卷饼碗。

步骤说明

1. 1

   Prepare each component according to directions (the black beans will take the longest, approximately 1 to 2+ hours on the stovetop, but all of the components will keep well if made in advance).

2. 2

   When you're ready to serve, divide the cilantro lime brown rice into bowls. Top with a generous portion of black beans, followed by some quick-pickled onions and a dollop or two of cilantro hemp pesto. Finish it off with any additions of your choosing.

3. 3

   Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you're ready to serve, gently reheat your desired portions of cilantro lime brown rice and black beans before topping with quick-pickled onions, cilantro hemp pesto, and additions.

备注

注意 制作无乳制品/纯素版本：只需不用芝士铺在上面即可。如果你想要更奶油的东西，可以试试我的纯素酸奶油。 *快速制作：如果你不想从头开始煮豆子（值得付出努力！），你可以尝试这个食谱中的黑豆成分，它是用罐装豆子制作的。 变化制作：尝试用你喜欢的墨西哥/拉丁美洲酱料替换香蒜酱，例如这个牛油果酱或鳄梨酱，或红莎莎酱或绿莎莎酱配一些切片牛油果。（如果你不喜欢香菜，我建议用这些选项中的任何一个来代替香蒜酱，你也可以从米中省略香菜。）