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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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main meals
Cuisine: Mexican, Tex-Mex
Servings: 2 people
Calories: 504kcal
Author: Becca Heyes


  • 150 g (~ 3/4 cup) brown rice
  • 1 tbsp 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 1/4 cups, when drained)
  • 2 tsp smoked paprika
  • Salt
  • Black pepper
  • 100 ml (~ 1/3 cup) vegetable stock
  • 1 tbsp hot sauce (however hot you like it)
  • Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.


  • 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.


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