Vegetarian Burrito Bowls

go to site burrito bowl ingredients

enter Is anyone else a Mexican fanatic?  I could eat Mexican food at every meal.  Without question.  I LOVE IT.  I try to diversify for the blog with other flavors so that you guys don’t just totally lose your minds, but really … Mexican flavors are my jam.  So hopefully you guys are fans too.  This recipe is one of my favorites when I am craving Mexican.  It is all the goodness of a burrito, minus the tortilla.  AKA-you don’t end up shooting rice and beans out the back end of the burrito all over the floor.  This is fork territory.  This recipe is a couple of components that you can set out and let people make their own burrito bowl to fit their taste.  You could add meat if you wanted to, but I always just do black and pinto beans and it is plenty for us. burrito bowl parts

quanto costa Viagra generico 100 mg online a Milano The first “component” is just good ‘ole brown rice.  Perfect base.  Then I add in some black and pinto beans that have been cooked with some tomatoes and seasonings.  YUM.  You’ll be a fan.  Then I sauté up some peppers and onions to throw on top.   But don’t think we are done there!!!  Guac, a sprinkling of cheese, and homemade salsa finish this bad boy off.  OMG.  Heavenly.  Pictures really don’t do it justice.  You just need to dive on in and trust me.  You’ll be happy you did.  

see url salsa

source link These burrito bowls are the perfect thing if you have picky eaters in the house because everyone can make their own!  Just throw what you like into a bowl and off you go!  Maybe someone in the house doesn’t like beans ( sounds crazy to me!) but they can just leave them out.  Or Maybe they aren’t a pepper and onion fan, cook them up some chicken and throw that on top instead!  Also, take note that this is a really cheap meal to make!  You probably have some cans of beans, diced tomatoes, rice, etc. laying around the house.  This makes enough for a couple meals too, so keep that in mind.  I make it in the beginning of the week and it is a few dinners.  Or a mix of dinner and lunches.  It packs nice to take to work too.  Just heat up the beans/rice/peppers and onions in one container and then throw all the toppings in a separate container to put on top when it comes out of the microwave.

cialis generico farmacias guadalajara beans corn tomatoes

prednisone 20 mg oral For toppings, you can use whatever you like!  I like to put some of my homemade salsa on top with a sprinkle of cheese and avocado slices.  Perfection.  Sometimes, if we are feeling crazy, we will throw on a dollop of sour cream too.  Super delicious.  If you want to make up a batch of guacamole or pico de gallo, this is the perfect place to do that.  You know what else would be AMAZING on here?!?!  Cilantro avocado dip!!  Oh man, I am going to make a batch of that next time.  Nom nom nom nom.  We just eat ours in a bowl with a fork.  But you could always make it more of a dip and eat it with tortilla chips.  That would be pretty tasty too, just saying!  Yum, yum, yum.  That is why I love this meal,  you can really mix it up so many ways. peppers and onions

Vegetarian Burrito Bowls
Cuisine: Mexican
A homemade and healthy alternative to eating out. Vegetarian burrito bowls with rice, beans, tomatoes, salsa, sautéed veggies, and more!
  • 3 cups dry brown rice
  • 2½ cups water
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 15 ounce can diced (or crushed) tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 can corn, drained
  • 1 tablespoon olive oil
  • 3 medium bell peppers
  • 2-3 medium onions
  • Spicy peppers (optional, if you want some extra kick)
  • 2 cloves garlic
  • salsa, if desired for topping
  • sour cream, if desired for topping
  • avocado/guac, if desired for topping
  • cheddar cheese, if desired for topping
  1. Cook rice according to directions on box/bag. I normally make enough for about 6 servings of rice. This gets you a couple meals worth of burrito bowls!
  2. In a medium sauce pan,combine black beans, pinto beans, diced tomatoes, corn, chili powder, cumin, and paprika. Bring to a simmer over medium heat and simmer for 10 minutes.
  3. In a large saute pan, heat 1 tablespoon of olive oil over medium heat. Add peppers, onions, and garlic. Saute for 10 to 15 minutes, or until veggies get slightly caramelized and softened.
  4. In your serving bowl, start with a bed of rice, add bean mixture and peppers/onions to your liking. Top with grated cheese, salsa, sour cream, avocado, guac, etc.

much love,


PS- I had to get creative with my photography this time of year (aka blizzards every day) so I went in my front doorway.  I’ve got to say I was pretty excited with how the lighting worked in there.  I used a white foam core board to bounce light back onto the food as well!  Sorry, nerdy-blogging-behind-the-scenes-stuff.  But I thought you would get a kick out of seeing what goes on here behind the lens.  The baby gate was necessary because Sid could smell that cheddar cheese from a mile away lol. Don’t worry, they both got a cheese snack after I got my pictures taken.  haha.

Sid assisting cheese please

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