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Get the Recipe 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
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 219 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
Filling
- 8 8 ounces mushrooms finely diced
- Dash Dash soy sauce or vegan worcheshire optional
- 2 2 teaspoons neutral oil
- 1 1 15-ounce can black beans drained and rinsed
- 2 2 teaspoons ground cumin
- 1 1 teaspoon onion powder
- ½ ½ teaspoon garlic powder
- 1 1 teaspoon chili powder
- ¼ ¼ teaspoon paprika
- ½ ½ teaspoon dried oregano
- freshly ground black pepper to taste
- 1 1 teaspoon kosher salt more to taste
- 1 1 cup frozen corn
Bowl Ingredients
- Cilantro Lime Rice or another grain of choice
- romaine lettuce chopped
- Pico de Gallo or diced tomatoes / onion as desired
- tortilla strips or chips
- avocado slices or diced
- sour cream
- cilantro lime sauce
- creamy jalapeno sauce
- salsa
- shredded cheese
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.
Cup of Yum
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
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
598mg
(25%)
Potassium
718mg
(21%)
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
% 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.