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!
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.
Cilantro Lime Rice
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.
8 ounces mushrooms
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.
Dash soy sauce or vegan Worcheshire, 2 teaspoons neutral oil, 1 15-ounce can black beans, 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, 1 teaspoon kosher salt, 1 cup frozen corn
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.
Romaine lettuce, Pico de Gallo, Tortilla strips or chips, Avocado
Top with sour cream, salsa, or another dip like guacamole or avocado sauce.
Sour cream, Salsa, Shredded cheese
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.
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.