Description
A vibrant and flavorful vegetarian burrito bowl featuring sautéed mini sweet bell peppers, onions, and garlic mixed with seasoned black beans served over fluffy white rice. Topped with fresh avocado, sour cream, salsa, and shredded colby jack cheese, this easy-to-make dish is perfect for a wholesome, satisfying meal.
Ingredients
Scale
Vegetable Mix
- 1 lb mini sweet bell peppers, sliced (around 3 cups)
- 1 medium onion, diced
- 8 cloves garlic, finely diced
- 1.5 tablespoons olive oil
Seasonings & Beans
- Juice of 1 lime
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 can black beans, drained
Base & Toppings
- 5 cups cooked white rice
- Sour cream, for serving
- Freshly grated colby jack cheese, for serving
- Sliced avocado, for serving
- Salsa, for serving
Instructions
- Cook Rice: Prepare the white rice according to package instructions, preferably using a rice cooker for convenience and even cooking. Set aside once cooked.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced mini sweet bell peppers, diced onion, and finely diced garlic. Sauté for 8-10 minutes until the onion becomes translucent and the peppers soften.
- Season and Add Beans: Stir in the drained black beans, lime juice, sea salt, pepper, cumin, and chili powder into the skillet. Mix thoroughly to combine all ingredients.
- Heat Mixture: Continue cooking the vegetable and bean mixture for an additional 2-3 minutes until everything is heated through and flavors meld together.
- Assemble Burrito Bowl: Spoon the warm veggie and bean mixture evenly over the cooked white rice in serving bowls.
- Add Toppings: Garnish each bowl with sliced avocado, a dollop of sour cream, freshly grated colby jack cheese, and salsa according to taste.
- Serve: Serve the burrito bowls with tortilla chips on the side for extra crunch and enjoy!
Notes
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the veggie mixture.
- Use brown rice or quinoa instead of white rice for a healthier grain option.
- To make it vegan, substitute sour cream and cheese with plant-based alternatives.
- Leftover burrito bowl components can be stored separately for up to 3 days in the refrigerator.
- Garnish with fresh cilantro or green onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegetarian burrito bowl, bell peppers, black beans, rice bowl, Mexican vegetarian recipe, easy burrito bowl, healthy Mexican food
