20-Minute Vegetarian Burrito Bowls
User Reviews
5
24 reviews
Excellent
20-Minute Vegetarian Burrito Bowls
Report
Vegetarian Burrito Bowls are easy to make and completely customizable! Top the bowl with a spicy black bean, mushroom, and corn mixture, and load on your favorite toppings like avocado sauce, pico de gallo, and crunchy tortilla strips. Endless possibilities for a quick, meatless dinner that's ready in under 20 minutes!
Share:
Ingredients
Filling
- 8 ounces mushrooms finely diced
- Dash Dash soy sauce optional, or vegan worcestershire sauce
- 2 teaspoons neutral oil
- 1 ounce can black beans drained and rinsed
- 2 teaspoons cumin ground
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon oregano dried
- black pepper to taste, freshly ground
- 1 teaspoon kosher salt more to taste
- 1 cup corn frozen
Bowl Ingredients
- rice or another grain of choice, with cilantro and lime
- romaine lettuce chopped
- Pico de Gallo or diced tomatoes / onion as desired
- tortilla chip or tortilla strips
- avocado slices or diced
- sour cream
- cilantro lime sauce
- Jalapeño Sauce creamy
- salsa
- cheese shredded
Instructions
- If making cilantro lime rice, begin preparing it (or another rice/grain) before starting the filling. You can also use premade rice for easy preparation.
- Heat a large skillet over medium-high heat. Add finely diced mushrooms to the warm skillet - dry - and allow their liquid to release, stirring occasionally, for about 6-8 minutes.
- Once most of the liquid has evaporated, add a dash of soy sauce or Worcheshire if using, then add in the oil. Stir in the black beans and spices until coated, then stir in the frozen corn. Cook for 3-5 minutes until heated through. Be sure to taste test for salt levels.
- Assemble each bowl with rice, filling, pico de gallo, lettuce, tortilla strips, and avocado as desired - there's no right on wrong way to assemble, it all depends on your preferences.
- Top with sour cream, salsa, or another dip like guacamole or avocado sauce.
Equipments used:
Notes
- Store the components separately in the fridge for up to 4 days. You can also freeze the filling in a freezer-safe container.
- Nutrition estimate is for the filling only.
- Use about 1 1/2 TBSP homemade no-salt taco seasoning in place of the spices, if you have it on hand, and keep the salt in this recipe to season accordingly.
Nutrition Information
Show Details
Calories
219kcal
(11%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Sodium
598mg
(25%)
Potassium
718mg
(15%)
Fiber
11g
(44%)
Sugar
1g
(2%)
Vitamin A
193IU
(4%)
Vitamin C
5mg
(6%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 598mg | 25% |
| Potassium | 718mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
