Vegetarian Burrito Bowls

Name: Vegetarian Burrito Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 cup basmati rice; Salt; 2 cloves garlic, minced; 2 15.5-oz. cans black beans, drained, rinsed; 1 teaspoon chili powder; 1 teaspoon cumin; 1 avocado, pitted, peeled, diced; 2 tablespoons lime juice; 1 ½ cups corn kernels, fresh or frozen, thawed if frozen; 1 ½ cups cherry tomatoes, quartered; Sour cream, shredded Cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeños, and tortilla chips, optional

2 Ratings
2 Reviews

These easy, delicious veggie bowls can be on your table in less time than it takes to drive to the local taco joint.

Recipe by MyRecipes May 2015

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 15 minutes.

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Step 2
Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly with salt.
Step 3
Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.

Nutrition Facts

Per Serving:

470 calories; fat 15g; saturated fat 2g; protein 12g; carbohydrates 85g; fiber 14g; sodium 636mg.

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Julie Lund

01/11/2023

We really loved this and will make again. We didn’t have the pickled jalapeños so I added Crystal hot sauce on top-perfect! We added sour cream, radishes, grated cheddar, cilantro as toppings. Everything else we followed exactly and it really didn’t take too long! A keeper!

lilchris

09/22/2015

This was excellent and super easy to make. Even my picky, meat-eater husband said it was really good. We topped ours with shredded cheddar cheese, sour cream, jalapenos, and blue corn tortilla chips. I had never tried basmati rice before, but it's so much better than regular rice. We will definitely be having this again!!

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