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Vegetarian burrito bowl with black beans and mushrooms.

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, healthy dinner that's ready in under 20 minutes!
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Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 219kcal
Author: Becca Mills

Equipment

Ingredients
 

Filling

  • 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 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

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
  • 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.

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.

Nutrition

Calories: 219kcal | Carbohydrates: 38g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 598mg | Potassium: 718mg | Fiber: 11g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 4mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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