Let me take a wild guess…you absolutely love tacos and burritos and burrito bowls with a big scoop of guac?
Great, you’re in the right place, because now you can make a better-than-Chipotle (yes, I said it!) vegetarian burrito bowl at home. It’s budget-friendly, and you can put as much guacamole on top as you’d like. Dreams do come true.
Let’s make a super flavorful “taco meat” mixture made with finely diced mushrooms, black beans, and corn. It has a whole lot of texture and flavor, which makes it excellent in burrito bowls. Mix it with your favorite toppings and cilantro lime rice and your easy vegetarian dinner is served!
Oh, and don’t forget the margaritas…
Ingredients for a Vegetarian Burrito Bowl
The list of ingredients might seem long, but the primary ingredients are the spices and seasonings for the black bean and mushroom mixture. I am willing to guess you already have them on hand, and they add so much flavor and depth to this recipe – so they’re not to be missed!
In addition, you’ll want to add a variety of toppings…you know, the ones that you can’t get enough of when you have a burrito bowl. I’ll give you more ideas on those later on, so stick around!
- Mushrooms: any kind will work, I typically use white button or baby bella mushrooms.
- Black Beans: the canned kind works great, just drain and rinse!
- Corn: yep, frozen corn to make life even easier!
- Dried Spices and Herbs: as I said, it might seem like a long list but TOTALLY worth it. We’re using: onion powder, garlic powder, chili powder, paprika, dried oregano, and of course black pepper and salt. You can also substitute with homemade no-salt taco seasoning!
- Soy Sauce or Worcheshire: it’s optional, but just a dash adds to the umami-ness in the mixture, making it even more savory. If using Worcestershire, be sure to check for a vegan one to keep it veg-friendly!
- Toppings! We’ll dive in deeper in a minute, but think tomatoes, lettuce, avocado, lime rice, and more! If you really love corn, top it with elote corn dip, too!
How to Make Burrito Bowls
The first step is to make the black bean and mushroom “meat”. It’s the base of the burrito bowl and is what packs the most flavor and texture!
Start by sauteing the mushrooms until they have released most of their liquid. You’ll do this in a dry pan, yes a dry pan. Because they hold so much liquid, it’s important to let it simmer out so they can then absorb all of our yummy flavors!
Then, add in a little oil to keep things moist so the rest of the ingredients can saute without burning.
Add the black beans and all of the spices in, along with the dash of soy sauce (if using) and the frozen corn. Stir to completely coat, and cook for a few minutes until heated through. Be sure to taste test, too, and adjust as needed – especially the salt levels!
Once the filling is done, it’s time to assemble the bowls.
I like to start with a base of cilantro-lime rice – it’s flavorful and so easy to make in the Instant Pot.
Make the rice ahead of time (I keep a batch in the freezer for easy access!) or use pre-made rice for an even quicker assembly!
Then, add in the black bean mixture and whichever toppings you desire! You can portion them out in the bowl, but let’s be honest, at the end of the day they’re all getting mixed up together for a little bit of everything in each bite.
Let’s Add Toppings!
Don’t stop at just some rice and the filling…the toppings might be the best part of burrito bowls! There’s no end to the number of toppings you can add…or the toppings themselves. And this is not an exhaustive list. Be sure to leave a comment and let us know what your favorites are!
- Pico de Gallo – of course you could just add diced tomatoes and onion on their own, but when you have pico de gallo the flavors meld together so wonderfully.
- Shredded Lettuce and some extra chopped cilantro
- Avocado slices…or make an easy 3-ingredient avocado sauce…or hey, use a creamy avocado herb sauce. Of course, you can top it with a big scoop of guacamole if you have it on hand, too.
- Cheese! Shredded cheddar or cotija cheese are delicious.
- Sour Cream
- Tortilla Strips, which can typically be found in the salad section of the grocery store, or good ol’ tortilla chips
- Jalapeno slices
- Refried Beans – if you love a whole lotta beans!
- If you’re not into cilantro lime rice, you could also use cheesy mexican rice for a delicious variation or swap brown rice or quinoa for a hearty whole grain.
- A lot of people like adding roasted sweet potatoes, too. Toss on some of the taco seasoning before you roast for a delicious addition.
- Other veggies like fajita-style bell peppers and onions are great, too!
Oh, and by the way… the filling is vegan and as long as you use dairy-free and vegan ingredients, the entire bowl can be too! It’s also gluten-free.
Meal Prep and Freezing
I love this recipe because not only does it make for a quick, customizable family dinner, but it can be easily meal prepped, too! It can be enjoyed cold or warm, but your preference will determine the best way to store the bowls for meal prep.
- Pack the items separately. You’ll want to keep the greens away from any excess moisture or the filling or rice if you’ll be reheating them. You’ll use a few more storage containers, but it will be worth it to have the best burrito bowl in the end.
- Add the guacamole or avocados at the last minute. You know how guacamole and avocados like to look spoiled almost immediately… so keep them at bay until you’re ready to enjoy. Store any leftover guacamole in a container with plastic wrap pressed tightly on the top. Fresh lemon or lime juice helps ward off the oxidation for a little while, too.
- Mix together salsa and sour cream to make fewer dishes – it makes a wonderful dressing, too!
- To freeze, place the filling in a freezer-safe container – I like Souper Cubes or Stasher bags, then when it’s time to enjoy, thaw in the microwave and assemble your burrito bowl.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe 20-Minute Vegetarian Burrito Bowls
- 8 ounces mushrooms, finely diced
- Dash soy sauce or vegan Worcheshire, optional
- 2 teaspoons neutral oil
- 1 15-ounce can black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon dried oregano
- Black pepper, to taste
- 1 teaspoon kosher salt, more to taste
- 1 cup frozen corn
- 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.
- 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.