Vegetarian Burrito Bowls

Vegetarian Burrito BowlsRecipe

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

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

Serves 4

Cost per Serving:



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2 tablespoons olive oil
1 cup basmati rice
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 1/2 cups corn kernels, fresh or frozen, thawed if frozen
1 1/2 cups cherry tomatoes, quartered
Sour cream, shredded Cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeños, and tortilla chips, optional


Prep: 15 Minutes
Cook: 20 Minutes

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.

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.

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.

Created date

April 2015

Nutritional Information

Calories 470
Fat 15 g
Satfat 2 g
Protein 12 g
Carbohydrate 85 g
Fiber 14 g
Cholesterol 0.0 mg
Sodium 636 mg