Fajita Veggie Burrito Bowls
An easy, weeknight recipe for veggie burrito bowls with rice, beans, sweet corn, fajita-style onions and peppers, and lots of fresh toppings. These vegan/vegetarian burrito bowls are easily adaptable, perfect for meal-prep, and always a family favorite! Naturally gluten-free.
Easy Fajita Veggie Burrito Bowls
Some version of these veggie burrito bowls are a weekly staple in our house, and it’s high time I share the goodness with you.
These are a choose-your-own-adventure situation. And, while it’s really hard to go wrong, there are some constants. These colorful bowls begin with a base of brown rice and beans (usually black beans or pinto). Then come lots of vegetables (sweet corn and quickly-charred fajita veggies are key), spoonfuls of salsa, big chunks of avocado, and lots of fresh cilantro.
We just about always make these bowls vegetarian – they’re filling and flavorful, with plenty of protein between the beans and the avo. If you skip the cheese, these are also vegan (though honestly, I almost never do).
Any way you customize them, they’re a healthy, flavorful, burrito and fajita-lovers dream, and we hope they become a favorite for you too. Happy cooking!!
Veggie Burrito Bowl Ingredients:
Think of this as a framework or suggested grocery list, instead of hard-and-fast rules. Add in what you have, and the flavors that you love. Here’s what you’ll need to make these veggie bowls:
- rice: short grain brown rice is our go-to and forms the base of these burrito bowls. You can also go Chipotle-style and use white cilantro lime rice. Or, use nutty, protein-rich quinoa, or even go grain-free with a cauliflower rice, too.
- beans: black beans or pinto beans are the next layer. You’ll get the best flavor from homemade (starting with dried beans). However, most of the time we go the quick and easy route and use canned.
- onion and peppers: quick sauteed yellow or red onion along with a rainbow of green, yellow, orange, or red bell peppers add that classic fajita flavor.
- olive oil and spices: the onions and peppers cook quickly in oil along with the fajita seasoning – garlic, cumin, chili, and of course, Kosher salt and black pepper, to taste.
- tomato and corn: you can use any vegetables you’d like. Chopped cherry tomatoes and roasted corn are faves around here. Roasted sweet potato and grilled zucchini are also lovely.
- avocado: no burrito would be complete without some big chunks or slices of avocado, which add flavor, and a bit of protein. You can also use guacamole, instead!
- the toppings: this is where you can get creative! Your favorite salsa, hot sauce, pico de gallo, a squeeze of lime juice, jalapeños, fresh cilantro, chopped romaine lettuce, and grated cotija or cheddar cheese are all recommended. And of course, tortilla chips for dipping!
Find all the exact ingredients and recipe instructions in the recipe card, below.
Veggie Burrito Bowls FAQs
The rice, beans, and fajita veggies will keep for 3-4 days, stored in airtight containers in the fridge. You can keep all the ingredients separate, or portion out individual servings for meal prep or office lunches.
You can cook the rice and beans in advance, or for an even easier short cut, use frozen or ready-to-eat rice and canned beans. The onions, peppers, and corn can be chopped and/or cooked in advance as well. The fresh veggie toppings (such as cherry tomatoes, lettuce, avocado, and cilantro), are best added right before serving, or no longer than the night before so they don’t get wilted or soggy.
More Weeknight Favorites:
If you make this vegetarian burrito bowl recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
An easy, weeknight recipe for veggie burrito bowls with rice, beans, sweet corn, fajita-style onions and peppers, and lots of fresh toppings. These vegetarian burrito bowls are easily adaptable, perfect for meal-prep, and always a family favorite! Gluten-free and vegan-friendly.
For the bowls:
- 2 cups cooked brown rice
- 2 cups cooked black beans
- 1 Tbsp extra-virgin olive oil
- 1 medium red or yellow onion, thinly-sliced
- 2 large bell peppers, stems and seeds removed and thinly-sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp chili powder (optional) ¹
- 1 cup fresh or frozen corn
- 1 cup cherry tomatoes, halved or quartered
- 1 large avocado, peeled and sliced
- 1 cup grated cheddar cheese
- Kosher salt and freshly-ground black pepper, to taste
- lime wedges, fresh cilantro, salsa, jalapeños, tortilla chips, etc.
Cook the onions and peppers:
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, peppers, and spices to the pan, and season generously with salt and pepper.
- Cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Don’t overcrowd the pan; it’s okay to let bits of the peppers get some color.
- Add the corn, and cook for another couple of minutes until the corn is warmed through.
Assemble the burrito bowls:
- Start with the warm rice and beans, dividing between bowls. Top with the onion, peppers, and corn.
- Add the tomatoes, avocado, cheese (if using), and any of your other favorite burrito toppings. Season with salt and pepper, if needed, to taste. Serve with chips and enjoy!!
¹ Adjust the chili, to taste, or omit entirely for little ones. For a more simplified version you can skip the other spices, too, and just season with salt and pepper. Also, if you can find it, a pinch of Mexican oregano is also really good here, too.
For a vegan burrito bowl: simply omit the cheese, or use a plant-based option.
Keywords: veggie burrito bowls, fajita veggies, easy, vegan, vegetarian