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These Dump-and-Go Burrito Bowls are an easy dinner recipe with almost no prep work! Just toss all of the ingredients into a pot and you’ll have a healthy vegetarian meal to nourish your family — in less than an hour.
I originally received this vegetarian burrito bowl recipe from a blog reader named Kathleen, who participated in my 5-Day Meal Planning Challenge (you can join the Challenge for free at any time here).
These burrito bowls are Kathleen’s favorite go-to weeknight dinner when she wants to take advantage of pantry staples. You probably have all of the ingredients in your kitchen already, and it’s just as easy as Chipotle takeout! In fact, you can make your own Chipotle bowl recipe at home using all of your favorite toppings!
What are Burrito Bowls?
Burrito bowls are basically all of the best fillings from a classic burrito, minus the tortilla, and served in a bowl over rice or lettuce.
How to Make Burrito Bowls:
Kathleen’s easy recipe only requires a handful of simple, healthy ingredients:
- Uncooked brown rice (or substitute with long grain white rice)
- Olive oil
- Black beans
- Diced tomatoes with green chiles
- Green bell pepper
- Onion
- Garlic
- Chicken or vegetable broth
- Seasoning: chili powder, cumin, salt and pepper
This is a one-step recipe, because you simply dump all of the ingredients in a large skillet or pot!
Bring the ingredients to a boil; cover with a lid, reduce heat to low, and simmer (covered) for 45 minutes, or until rice is tender and liquid is absorbed.
Serve the rice mixture in a bowl over lettuce, if desired. Garnish with all of your favorite toppings!
Are Burrito Bowls healthy?
Yes! These burrito bowls are a vegan lunch or dinner option. You can customize your dish to make it more or less indulgent by adding cheese (if you’re not worried about a vegan meal), salsa, crushed tortilla chips, fresh herbs, sour cream (not vegan), guacamole and avocado.
The rice and bean mixture for this burrito bowl recipe contains 305 calories per cup.
Are Burrito Bowls gluten free?
Yes, the rice and bean mixture for this recipe is naturally gluten free. If necessary, check to make sure that your rice, broth or canned beans do not include any hidden gluten.
Can you freeze Burrito Bowls?
Yes, if you have leftover rice and bean mixture, you can freeze it in an airtight container for up to 3 months.
What to serve with Burrito Bowls:
Once you have prepared this rice and bean mixture, you can assemble your burrito bowls by using any of the following toppings and ingredients:
- Shredded cheese
- Avocado or guacamole
- Fresh 5-Minute Homemade Salsa
- Tortilla chips or tortilla strips
- Grilled fajita vegetables
- Sour cream
- 3-Ingredient Queso
- Quick and Easy Pico de Gallo
- Texas Caviar
Cook’s Tips and Recipe Variations:
- Burrito Bowl Meal Prep: cook the rice and bean mixture in advance and keep it in your refrigerator for up to 5 days. This makes it quick and easy to assemble your burrito bowls any time you want them!
- This recipe calls for brown rice, but you can substitute with an equal amount of long grain white rice. If using white rice, you will need to reduce the cooking time to about 15-20 minutes, since white rice cooks much faster than brown rice.
- For a Beef Burrito Bowls recipe, try adding cooked ground beef taco meat to your bowl, along with the beans, rice and other toppings. You can also make Steak Burrito Bowls by adding grilled steak or Carne Asada to your bowl.
- Chicken Burrito Bowls in the Slow Cooker: In addition to this rice and bean mixture, you can prepare my Mexican Chicken recipe in the Crock Pot and add the cooked chicken to your bowls.
- Burrito Bowls in the Instant Pot: Use my Instant Pot Mexican Chicken recipe to create your own chicken burrito bowls at home!
Other easy Mexican-inspired dinner recipes that you might enjoy:
- Easy Beef Enchiladas
- Healthy 4-Ingredient Enchilada Casserole
- Taco Stuffed Potatoes
- Dump-and-Bake Chicken Tacos
- 20-Minute Sheet Pan Shrimp Tacos
- Mexican Chicken Salad {Slow Cooker + Instant Pot options}
Dump-and-Go Burrito Bowls
Ingredients
- 1 ½ cups dry uncooked brown rice *(or see notes below to substitute with long grain white rice)
- 2 tablespoons olive oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chiles, NOT drained
- 1 green bell pepper diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 cups chicken broth or vegetable broth (use low sodium broth if desired)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional, for serving: shredded lettuce, grated cheddar cheese, fresh cilantro, sour cream, fresh salsa or pico de gallo, avocado or guacamole
Instructions
- Place all of the ingredients in a large skillet or pot.
- Bring to a boil; cover with a lid, reduce heat to low, and simmer (covered) for 45 minutes, or until rice is tender and liquid is absorbed.
- Serve rice mixture in a bowl over lettuce, if desired. Garnish with toppings of choice.
Notes
- Burrito Bowl Meal Prep: cook the rice and bean mixture in advance and keep it in your refrigerator for up to 5 days. This makes it quick and easy to assemble your burrito bowls any time you want them!
- For a Beef Burrito Bowls recipe, try adding cooked ground beef taco meat to your bowl, along with the beans, rice and other toppings. You can also make Steak Burrito Bowls by adding grilled steak or Carne Asada to your bowl.
- Chicken Burrito Bowls in the Slow Cooker: In addition to this rice and bean mixture, you can prepare my Mexican Chicken recipe in the Crock Pot and add the cooked chicken to your bowls.
- Burrito Bowls in the Instant Pot: Use my Instant Pot Mexican Chicken recipe to create your own chicken burrito bowls at home!
I absolutely love a good burrito bowl! They are so satisfying, and yet pretty healthy at the same time. Thanks for the inspiration to make this delicious meal again.
Thanks, Christina! I totally agree — so flavorful and satisfying!