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