Print

Fresh Loaded Vegetarian Burrito Bowl

vegetarian burrito bowl - featured image
Print Recipe

A vibrant, filling, and veggie-forward burrito bowl packed with smoky chipotle black beans, fresh toppings, and a tangy yogurt dressing. Perfect for Meatless Cinco celebrations or any quick, wholesome meal.

Ingredients

Scale
  • 1 cup long-grain white rice (or brown rice for extra fiber)
  • 2 cups water or vegetable broth
  • 1 can (15 oz/425 g) black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chipotle chili powder
  • Salt and pepper to taste
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh corn kernels (or frozen, thawed)
  • ¼ cup red onion, finely chopped
  • Fresh cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • ½ cup plain Greek yogurt or dairy-free alternative
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • Salt and fresh cracked black pepper
  • Optional: shredded cheese or vegan cheese
  • Optional: sliced jalapeños

Instructions

  1. Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes (or 30 minutes for brown rice). Remove from heat and let it rest covered for 5 minutes.
  2. While the rice cooks, heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the drained and rinsed black beans, cumin, smoked paprika, chipotle chili powder, salt, and pepper. Stir gently and cook for 5–7 minutes until warmed through and fragrant. If the beans seem dry, splash in a little water to keep them moist.
  3. Dice the avocado, halve cherry tomatoes, chop red onion, and roughly chop cilantro. If using fresh corn, briefly sauté in a pan or briefly microwave frozen corn to thaw.
  4. In a small bowl, whisk together Greek yogurt, minced garlic, a squeeze of lime juice, and a pinch of salt and pepper. Adjust seasoning to taste.
  5. Fluff the rice with a fork and divide it between bowls. Top each with a generous scoop of the seasoned beans, then layer on the fresh toppings—avocado, tomatoes, corn, and red onion. Drizzle the yogurt dressing over the top, sprinkle with cilantro, and add lime wedges for squeezing.
  6. Optional: Add shredded cheese or sliced jalapeños if desired. Serve immediately while everything’s fresh and vibrant.

Notes

Do not skip the rice resting time for fluffier rice. Adjust chipotle chili powder to your heat preference. Toss avocado with lime juice to prevent browning. Toast cumin and paprika before adding beans for deeper flavor if desired. Leftovers keep well for up to 3 days; store avocado and dressing separately.

Nutrition

Keywords: vegetarian, burrito bowl, meatless, Cinco de Mayo, Mexican, black beans, avocado, healthy, quick dinner

Find it online: https://tastytuck.com/fresh-loaded-vegetarian-burrito-bowl-recipe-perfect-for-meatless-cinco-celebrations/