Veggie Burrito Bowls
These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they're piled up with your favourite toppings!
Calories: 504kcal
Ingredients
- 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.
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
Nutrition Facts
Veggie Burrito Bowls
Amount Per Serving (1 bowl)
Calories 504
Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 1.5g8%
Cholesterol 0mg0%
Sodium 283mg12%
Potassium 1006mg29%
Carbohydrates 90.4g30%
Fiber 13.8g55%
Sugar 6.6g7%
Protein 16.3g33%
Calcium 92mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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