These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they're piled up with your favourite toppings!
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.
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.
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.
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...
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!
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.
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Veggie burrito bowls
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Print Pin CommentIngredients
- 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
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Anila says
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!
Becca @ Amuse Your Bouche says
Sounds great, thanks Anila!
Tom says
Can this be made with Quinoa instead of rice?
Becca @ Amuse Your Bouche says
I don't see why not, just cook it as it describes on the packet :)
Charlene says
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!
Becca @ Amuse Your Bouche says
Really hope you liked it Charlene! :)
Robert Erman says
Great recipes. I like Veggie Burrito Bowls. The recipes is very yummy and delicious. Thanks for sharing.
Faye says
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
Becca @ Amuse Your Bouche says
Thank you so much for the lovely feedback! Glad this one's helping you with your studies ;)
Bec says
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!)
Becca @ Amuse Your Bouche says
Oh yay, I'm glad you've converted your parents to my recipes too! :D Thanks!
Kristine says
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!
Becca @ Amuse Your Bouche says
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! :)
Jonny says
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
Becca @ Amuse Your Bouche says
Thanks Jonny, glad you liked it! :)
Betty Allgood says
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
Becca @ Amuse Your Bouche says
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 :)
Catt says
Is there any way to convert the recipe to ounces or cups? I'm unsure of how much rice that is.