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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 3 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 3 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. Anila says

      September 20, 2017 at 1:18 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 and salt on the top! Yummy! Thank you for the great recipe!

      Reply
      • Becca @ Amuse Your Bouche says

        September 24, 2017 at 12:18 pm

        Sounds great, thanks Anila!

        Reply
    2. Tom says

      September 19, 2017 at 7:00 pm

      Can this be made with Quinoa instead of rice?

      Reply
      • Becca @ Amuse Your Bouche says

        September 24, 2017 at 12:16 pm

        I don't see why not, just cook it as it describes on the packet :)

        Reply
    3. Charlene says

      September 19, 2017 at 6:45 pm

      I'm going to try this tonight. I'm looking for some vegetarian meals and this one sounds yummy! I will probably substitute pintos for black beans because my husband doesn't care for black beans. I like the idea of topping it with jalapeños, which was mentioned in another comment. Thank you for the recipe!

      Reply
      • Becca @ Amuse Your Bouche says

        September 24, 2017 at 12:15 pm

        Really hope you liked it Charlene! :)

        Reply
    4. Robert Erman says

      September 15, 2017 at 3:51 pm

      Great recipes. I like Veggie Burrito Bowls. The recipes is very yummy and delicious. Thanks for sharing.

      Reply
    5. Faye says

      August 24, 2017 at 12:21 am

      I love this recipe, its definitely one of my all time favourites and has become such a staple of mine whilst I'm at university! Anything with black beans in it and I'm sold haha - so simple to make yet still so delicious :) Thanks for sharing such a great recipe xx

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 7:02 pm

        Thank you so much for the lovely feedback! Glad this one's helping you with your studies ;)

        Reply
    6. Bec says

      February 02, 2016 at 12:08 pm

      I know this is an oldie, and I've cooked it loads of times before, but I cooked this tonight for my parents for the first time and they looooovvvvvveeeeed it. Both asked for the recipe.

      Needed to bulk it up a bit quantity wise, so I added some kidney beans and corn and it worked quite well. Forgot to grab some coriander and the slugs ate all of Mum's, so I topped it with the green ends of spring onions instead, which was still yummy. And sour cream. Because I am a sour cream fiend.

      Very satisfying, especially with the homegrown tomatoes. (Made your walnut Bolognese sauce last night - yeah, we have lots of tomatoes right now!)

      Reply
      • Becca @ Amuse Your Bouche says

        February 02, 2016 at 4:31 pm

        Oh yay, I'm glad you've converted your parents to my recipes too! :D Thanks!

        Reply
    7. Kristine says

      January 05, 2016 at 5:22 pm

      HI there, I was wondering if you knew the nutrition facts and serving size etc. Its really helpful for logging! I can't wait to make this!

      Reply
      • Becca @ Amuse Your Bouche says

        January 05, 2016 at 8:16 pm

        Hi Kristine, I'm afraid I don't have that info for this recipe, but if you copy and paste the ingredients into a website like this one it should calculate it for you: http://www.caloriecount.com/cc/recipe_analysis.php

        Enjoy! :)

        Reply
    8. Jonny says

      December 29, 2015 at 5:32 pm

      Hello.

      Made it for dinner today, and the family loved it.
      I skipped the coriander but added some jalapeno to make it hotter.
      This is going in my cookbook, because this was delicious.
      Thank you for the recipe.

      Best regards
      From Norway

      Reply
      • Becca @ Amuse Your Bouche says

        January 01, 2016 at 6:25 pm

        Thanks Jonny, glad you liked it! :)

        Reply
    9. Betty Allgood says

      December 15, 2015 at 3:33 pm

      I'm cooking a dinner for a friend who is vegetarian and I found this recipe. I'm not sure what the g stands for. This sounds good and I hope for the first time it turns out ok.
      Thanks

      Reply
      • Becca @ Amuse Your Bouche says

        December 15, 2015 at 3:36 pm

        Do you mean in the recipe? It means grams. If you don't have a set of kitchen scales you'll need to google the quantities to turn them into cups - or just eyeball it :)

        Reply
    10. Catt says

      August 20, 2015 at 3:24 am

      Is there any way to convert the recipe to ounces or cups? I'm unsure of how much rice that is.

      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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