Overhead shot of two rice and bean vegetarian burrito bowls
Dump-and-Go Burrito Bowls
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

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.

Course: Dinner
Cuisine: Mexican
Keyword: burrito bowls, burrito bowls recipe, vegetarian burrito bowls
Servings: 6 (1-cup) servings
Calories: 305 kcal
Author: Blair
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
  1. Place all of the ingredients in a large skillet or pot.
  2. 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.
  3. Serve rice mixture in a bowl over lettuce, if desired. Garnish with toppings of choice.
Recipe Notes

*If you prefer to use white rice instead of brown rice, reduce the cooking time to 15-20 minutes.

Nutrition Facts
Dump-and-Go Burrito Bowls
Amount Per Serving (1 cup)
Calories 305 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 750mg33%
Potassium 548mg16%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 2g2%
Protein 9g18%
Vitamin A 225IU5%
Vitamin C 24.1mg29%
Calcium 72mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.