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    Home » Recipes » Vegetarian Tex-Mex Recipes

    Jun 14, 2020 · Modified: Jul 14, 2021 by Becca Heyes · This post may contain affiliate links · 89 Comments

    Veggie Burrito Bowls

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    Total time: 30 minutes
    Servings: 2 people
    5 from 4 votes
    Jump to Recipe Rate this Recipe

    These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they're piled up with your favourite toppings!

    A veggie burrito bowl topped with melted cheese and spring onions.

    Can anything beat a bit of Tex-Mex? Give me anything with beans, rice, veggies and cheese, in any combination, and I'm more than happy. These veggie burrito bowls are the perfect example - they're nothing fancy, just everything piled up in one big, beautiful heap - but my word, they're good.

    A vegetarian burrito bowl with rice and black beans.

    What is a burrito bowl?

    A burrito bowl is essentially a burrito - but un-burritoed.

    It's all the stuff you would usually find wrapped up in a big tortilla to make an amazing vegetarian burrito, but served in a bowl instead. Rice, beans, and plenty of veggies.

    I love a good burrito as much as the next person, but sometimes I fancy something a bit lighter, or (more likely) I just don't have any tortillas to hand - and a burrito bowl is a great alternative.

    Veggies and black beans cooking in a frying pan.

    Black bean burrito bowls

    These veggie burrito bowls are really, really straightforward to make. Start by cooking off some veggies in a pan - I went for spring onions, peppers and tomatoes - and add some black beans.

    I know I go on about black beans all the time, but it's only because they're the ultimate bean - they're little and soft, with a lovely deep flavour. They go perfectly in these burrito bowls, and hold up really well against the other smoky, spicy flavours.

    Veggie burrito bowl mixture in a frying pan, with rice, black beans, tomatoes and peppers.

    Brown rice

    Next, add some cooked rice. I used brown rice, because it's got a nice nutty flavour that works really well, and a lovely chewy texture. It makes these burrito bowls feel extra hearty.

    White rice would work just fine too, of course!

    Just mix it all together, and you're basically done! A good splash of your favourite hot sauce ties everything in together and makes your lovely bowlful really tasty.

    But don't forget one of the most important parts of these burrito bowls...

    Vegetarian burrito bowl with black beans, rice and vegetables.

    The toppings!

    A meal like this is just crying out for a few toppings. I say this every time I post this type of Tex-Mex recipe, but it's true - Tex-Mex food is just perfect for topping with all sorts of tasty extras:

    • grated cheese (I melted mine in the microwave)
    • chopped spring onions
    • salsa
    • fresh coriander (cilantro)
    • sour cream
    • avocado or guacamole

    Really, just go mad with toppings. Every topping you add will lift these veggie burrito bowls further and further into deliciousness!

    Aerial shot of a veggie burrito bowl.

    Can I make a vegan burrito bowl?

    Absolutely! The main recipe of these veggie burrito bowls is actually vegan anyway. I added some cheese on top of mine, but you could easily swap it for vegan cheese, or just choose a few vegan toppings from the list above instead.

    Alternatively, if you fancy something a bit different, you might also like my quinoa and roasted chickpea vegan burrito bowls!

    It's really hard to go wrong with these veggie burrito bowls.

    More Tex-Mex Recipes

    • Roasted Vegetable Enchilada Casserole
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Mexican Bean and Potato Bake
    • Air Fryer Vegetarian Fajitas
    A fork taking a big scoop of a veggie burrito bowl, with a string of cheese.

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    Veggie burrito bowls

    These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they're piled up with your favourite toppings!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 4 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Calories: 504kcal
    Author: Becca Heyes

    Ingredients

    • 150 g (~ ¾ cup) brown rice
    • 1 tablespoon oil
    • 3 spring onions, sliced
    • 1 bell pepper, diced (I used yellow)
    • 3 cloves garlic, minced
    • ~ 12 cherry tomatoes, halved
    • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 2 teaspoon smoked paprika
    • Salt
    • Black pepper
    • 100 ml (~ ⅓ cup) vegetable stock
    • 1 tablespoon hot sauce (however hot you like it)
    • Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.

    Instructions

    • Cook the brown rice according to the instructions on the packet - I boil mine in plenty of water until it's just soft (around 20 minutes), then drain.
    • Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.
    • Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.
    • When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

    Nutrition

    Serving: 1 bowl - Calories: 504 kcal - Carbohydrates: 90.4 g - Protein: 16.3 g - Fat: 9.9 g - Saturated Fat: 1.5 g - Cholesterol: 0 mg - Sodium: 283 mg - Potassium: 1006 mg - Fiber: 13.8 g - Sugar: 6.6 g - Calcium: 92 mg - Iron: 5 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    More Vegetarian Tex-Mex Recipes

    • Vegetarian Chilli Mac (One Pot!)
    • Vegan Taco Soup (with Crispy Tortilla Strips)
    • 10 Minute Air Fryer Quesadillas
    • How to Roast Black Beans
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    Comments

    1. Carrie Harvey says

      November 29, 2020 at 11:26 pm

      I like the sound of this! I don't have any hot sauce though - we don't really like anything with more than a tiny hint of heat - so do you think sweet chilli sauce which we have would be just too alien in this?!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 30, 2020 at 9:14 am

        I think sweet chilli would be fine! Or just extra guacamole and sour cream :)

        Reply
    2. Varsha says

      September 26, 2020 at 10:56 pm

      This recipe looks amazing! We love a burrito bowl, we will be trying this one out for sure soon using the veg from our boxes. 

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        October 19, 2020 at 8:55 am

        Hope you enjoy it!

        Reply
    3. Joanne says

      June 16, 2020 at 8:06 am

      I made this recipe yesterday and it was delicious! And super easy to make. Thank you.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 17, 2020 at 12:33 pm

        Thank you Joanne! :)

        Reply
    4. Ellanor says

      November 06, 2017 at 12:53 am

      Hi, Becca! This looks awesome. One question, though; have you found a way to lower the sodium without nixing on the flavour? Whether or not you have, your suggestions would be lovely. Hoping to make this soon! :)

      Reply
      • Becca @ Amuse Your Bouche says

        November 06, 2017 at 11:20 am

        Thanks Ellanor! I'm not that clued up on sodium, to be honest - which ingredients here are giving lots of sodium (other than the salt, obviously)? I guess you could just skip the added salt and maybe add some extra spice so it doesn't end up bland?

        Reply
        • Tom says

          January 22, 2018 at 6:06 pm

          Anything in a can will most likely have loads of sodium in it . Just rinse the beans before adding to the dish to help reduce the sodium. Creole seasoning kicked it up enough to cover the lack of salt .

          Reply
          • Becca @ Amuse Your Bouche says

            January 24, 2018 at 8:58 am

            Good to know! In the UK tinned beans generally don't have added salt, unless you specifically buy ones in salted water.

            Reply
    5. Anila says

      September 20, 2017 at 1:21 am

      I made this tonight and I must say it was a very, very tasty dish! I'm definitely saving the recipe! I omitted the cheese though, and I served the dish with Greek yogurt mixed with some garlic, cucumber,a touch of olive oil and salt on the top! Yummy! Thank you for the great recipe!

      Reply
      • Ellanor says

        November 06, 2017 at 12:55 am

        Rad! What spurred the change? It sounds almost like a Mediterranean dish now! :D

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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