Veggie Burrito Bowls with Pan-Roasted Corn and Red Peppers

These Veggie Burrito Bowls with Pan-Roasted Corn & Peppers are a great Meatless Monday or Taco Tuesday option — so filling, flavorful, and delicious!

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This easy and filling recipe for Veggie Burrito Bowls with Pan-Roasted Corn and Red Peppers works equally well in your Meatless Monday or Taco Tuesday meal planning options. (And, these are just so very good!)

Budget-friendly veggie burrito bowls are a vegetarian spin-off of these chicken burrito bowls from a while. Here, I just bulked up the beans and added roasted veggie toppings to substitute for the chicken in the original recipe. (It’s almost like you’re at Chipotle choosing the roasted corn salsa & fajita veggies option over the meats… OK, not quite, but you get the idea!)

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Veggie Burrito Bowls with Pan-Roasted Corn and Red Peppers

Ingredients

– for the beans & rice

1/2 Tbsp olive oil
1/2 of a medium yellow onion, diced
3 cloves garlic, minced
2 cans black beans, rinsed & drained
1 cup uncooked long grain white rice
1 cup salsa
2 cups vegetable broth

– for the corn

1 Tbsp olive oil
1 can corn, drained
1/2 tsp chili powder
1/2 tsp cumin

– for the peppers

1.5 Tbsp olive oil
2 red bell peppers, seeded and diced
1 tsp chili powder
1 tsp cumin

Additional toppings

Two avocados, sliced
Shredded cheddar cheese, to taste

Optional toppings

Chopped tomatoes, pico de gallo, diced green onions, sour cream or Greek yogurt, jalapeños, lime wedges, cotija…

Directions

Start your rice & beans:

Heat olive oil in large skillet over medium-high heat until shimmering. Add onion and saute for 2-3 minutes or until browned, stirring occasionally. Stir in garlic and cook for another minute. Stir in rice, broth, beans, and salsa and bring to a boil. Reduce heat to medium-low, cover skillet with a tightly fitting lid, and let everything simmer over medium-low heat for 20-25 minutes or until rice is done and has absorbed most of the liquid.

Remove from heat and stir. Replace lid and let sit covered for 5 more minutes to thicken up (will still be slightly goopy).

While the rice is simmering, make your corn and peppers:

Heat 1 Tbsp olive oil in a smaller skillet over medium-high heat. Add corn, chili powder, and cumin, then cook over medium-high heat (stirring only occasionally) for about six minutes or until corn begins to brown. Remove to separate bowl for serving.

In the same pan, add another 1.5 Tbsp olive oil. Add chopped red pepper, chili powder, and cumin, then cook over medium-high heat, stirring only occasionally, for about 4 minutes or until peppers brown. Remove to separate bowl for serving.

Assemble your burrito bowls:

Serve your rice & beans in bowls topped with pan-roasted corn and peppers, shredded cheese, and avocado slices, plus any additional veggie burrito toppings of choice.

This corn is the bomb!

Be careful when you pan-roast the corn, since it likes to pop a little when you add the wet corn to the hot pan. This will be even better if you have fresh corn on hand, and is also easy to cook up as a side dish on its own with a little garlic and onion if you want to give that a try. But the flavorful pan-roasted corn also really works well here as a crunchy texture contrast to the rice & beans.

These veggie burrito bowls are naturally gluten free, and are easily vegan if you leave off the cheese. Plus, look how pretty! 🙂

Veggie Burrito Bowls with Pan-Roasted Corn and Red Peppers, printable recipe

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5 from 3 votes

Veggie Burrito Bowls with Pan-Roasted Corn and Red Peppers

Cook ModePrevent your screen from going dark

Course dinner

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

– for the beans & rice

• 1/2 Tbsp olive oil
• 1/2 of a medium yellow onion diced
• 3 cloves garlic minced
• 2 cans black beans rinsed & drained
• 1 cup uncooked long grain white rice
• 1 cup salsa
• 2 cups vegetable broth

– for the corn

• 1 Tbsp olive oil
• 1 can corn drained
• 1/2 tsp chili powder
• 1/2 tsp cumin

– for the peppers

• 1.5 Tbsp olive oil
• 2 red bell peppers, seeded and diced
• 1  tsp chili powder
• 1  tsp cumin

Additional toppings

• Two avocados sliced
• Shredded cheddar cheese to taste

Optional toppings

• Chopped tomatoes, pico de gallo, diced green onions, sour cream or Greek yogurt, jalapenos, lime wedges, cotija…

Instructions

Start your rice & beans:

• Heat olive oil in large skillet over medium-high heat until shimmering.
• Add onion and saute for 2-3 minutes or until browned, stirring occasionally.
• Stir in garlic and cook for another minute.
• Stir in rice, broth, beans, and salsa and bring to a boil.
• Reduce heat to medium-low, cover skillet with a tightly fitting lid, and let everything simmer over medium-low heat for 20-25 minutes or until rice is done and has absorbed most of the liquid.
• Remove from heat and stir.
• Replace lid and let sit covered for 5 more minutes to thicken up (will still be slightly goopy).

While the rice is simmering, make your corn and peppers:

• Heat 1 Tbsp olive oil in a smaller skillet over medium-high heat.
• Add corn, chili powder, and cumin, then cook over medium-high heat (stirring only occasionally) for about six minutes or until corn begins to brown.
• Remove to separate bowl for serving.
• In the same pan, add another 1.5 Tbsp olive oil.
• Add chopped red pepper, chili powder, and cumin, then cook over medium-high heat, stirring only occasionally, for about 4 minutes or until peppers brown.
• Remove to separate bowl for serving.

Assemble your burrito bowls:

• Serve your rice & beans in bowls topped with pan-roasted corn and peppers, shredded cheese, and avocado slices, plus any additional veggie burrito toppings of choice.

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