Servings
Font
Back
20-Minute Vegetarian Burrito Bowls
5 from 24 votes

20-Minute Vegetarian Burrito Bowls

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!

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 219 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with sour cream, salsa, or another dip like guacamole or avocado sauce.

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

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: 4 servings

Amount Per Serving

Calories 219

% 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.