Veggie Burrito Bowls

Name: Veggie Burrito Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 150 g (~ 3/4 cup) brown rice; 1 tbsp oil; 3 spring onions, sliced; 1 bell pepper, diced (I used yellow); 3 cloves garlic, minced; ~ 12 cherry tomatoes, halved; 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained); 2 tsp smoked paprika; Salt; Black pepper; 100 ml (~ 1/3 cup) vegetable stock; 1 tbsp hot sauce (however hot you like it); Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.

by Becca

2 Servings

30 min

These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they're piled up with your favourite toppings!

I love Tex-Mex food. Give me anything with beans, rice, veggies and cheese, in any combination, and I’m more than happy. These veggie burrito bowls are the perfect example – they’re nothing fancy, just everything piled up in one big, beautiful heap – but my word, they’re good.

A burrito bowl is essentially a burrito – but un-burritoed. It’s all the stuff you would usually find wrapped up in a big tortilla to make an amazing burrito, but served in a bowl instead. Rice, beans, and plenty of veggies.

Plus, these veggie burrito bowls are really, really straightforward to make.

Veggie Burrito Bowls

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Recipe details

Yield 2 Servings
Time spent: Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min

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% Daily value

Ingredients

150 g (~ 3/4 cup) brown rice
1 tbsp oil
3 spring onions, sliced
1 bell pepper, diced (I used yellow)
3 cloves garlic, minced
~ 12 cherry tomatoes, halved
400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
2 tsp smoked paprika
Salt
Black pepper
100 ml (~ 1/3 cup) vegetable stock
1 tbsp hot sauce (however hot you like it)
Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.

Instructions

Cook the brown rice according to the instructions on the packet – I boil mine in plenty of water until it's just soft (around 20 minutes), then drain.
Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.
Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.
When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

Comments

Kathy on Nov 14, 2021

Yum

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S on Jan 31, 2022

Hi. This looks really good. Does it freeze well?

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