Vegetarian Burrito Bowl
Delicious Vegetarian Burrito Bowls are loaded with seasoned black beans, corn, brown rice, cherry tomatoes, avocado, and any other favorite toppings.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 15 ounces black beans one can, drained and rinsed
- 9 ounces corn one can, drained and rinsed
- 2 garlic cloves minced
- 1 tablespoon taco seasoning
- Kosher salt and ground pepper to taste
- 2 cups brown rice or cooked quinoa
- 2 cups cherry tomatoes quartered
- 1 hass avocado sliced
- Lime wedges to serve with
- Plain Greek yogurt or sour cream to serve with
- Fresh cilantro to garnish
Instructions
- Heat the 1 tablespoon olive oil in a large non-stick pan over medium heat. Add the 15 ounces black beans, 9 ounces corn, and 2 garlic cloves (minced), and sprinkle with the 1 tablespoon taco seasoning. Sauté for 3-4 minutes, then season to taste with Kosher salt and ground pepper.
- To assemble the bowls, divide the 2 cups brown rice or cooked quinoa among 4 serving bowls. Top with the bean mixture, 2 cups cherry tomatoes, and 1 hass avocado.
- Serve with a dollop of Plain Greek yogurt or sour cream, Lime wedges, and garnish with Fresh cilantro.
Notes
- To save time, use brown rice or quinoa packets from the store, which take just 90 seconds to cook.
- Burrito bowls are so easy to customize! The ingredients and measurements are simply suggestions. Feel free to add/swap any ingredients for your favs or what you have on hand.
- You can enjoy this bowl while it's still warm, at room temperature, or even cold. Such a great option for a grab-n-go lunch!
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 70g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 138mg | Potassium: 1006mg | Fiber: 17g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 4mg