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Home ยป Recipes

Vegan Burrito Bowl with Black Beans and Fajita Veggies

Published: 24 Jul 2020 ยท Updated: 17 Jul 2021 by Julianne Lynch ยท This post may contain affiliate links ยท As an Amazon Associate I earn from qualifying purchases ยท 10 Comments

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vegan burrito bowl pin
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This Vegan Burrito Bowl recipe combines seasoned black beans and fajita veggies for a healthy and delicious meal that's sure to satisfy. You need just a few ingredients and 20 minutes to put together this easy, oil-free, & totally delicious Chipotle-style Burrito Bowl!

Black bean burrito bowl.
In just 20 minutes you can dig into this easy Vegan Burrito Bowl!

I live in Germany, a country with exactly 2 Chipotles, and they're both in Frankfurt (not where I live). There are, in fact, zero places to get a burrito bowl (vegan or not) in my city. And the handful of Mexican restaurants are, to put it bluntly, terrible. Thankfully making burrito bowls at home is super easy! Plus you can control for extra factors like added oil and sodium. These vegan burrito bowls are actually so quick I even make them sometimes for lunch--and I am NOT a cook-hot-food-for-lunch kind of person.

And not only are these burrito bowls quick and easy, but they are the absolute epitome of simple & delicious. I know there are a lot of complicated vegan recipes out there (even, dare I say, on this website). But there is something so comforting about meals based around simple ingredients like beans and rice.

Jump to:
  • Is this a Chipotle-inspired burrito bowl?
  • Can I add tofu?
  • Can I use pinto beans?
  • What kind of salsa should I use?
  • Ingredients
  • Instructions
  • How to meal prep & store
  • A warning about meal-prepping rice
  • Related recipes:
  • ๐Ÿ“– Recipe

Closeup of black bean burrito bowl.

You'll love this Vegan Burrito Bowl recipe because it's:

  • Vegan / Vegetarian
  • WFPB & Oil-Free
  • Full of Healthy Fajita Veggies
  • Quick (Just 20 Minutes)
  • Easy (Just 6 Main Ingredients)
  • Versatile (you can easily switch out ingredients with what you already have in the kitchen)
  • Perfect for Picky Eaters (since everyone gets to choose their own fillings)
  • Great for sharing with non-vegans (see the above point)
  • Delicious & Flavorful
  • Incredibly Satisfying!

Cooked ingredients for black bean burrito bowls.

Is this a Chipotle-inspired burrito bowl?

Sure is! When I'm in the US I love stopping for a quick and semi-healthy lunch at Chipotle. It's one of the few "fast-food" restaurants I'll eat at, and there are several delicious vegan options. To make this vegan burrito bowl even more like Chipotle, you could try adding homemade Sofritas corn, pico de Gallo, and a generous portion of guacamole. But in order to keep this recipe quick and under 6 main ingredients, I'll keep those as optional.

Can I add tofu?

Definitely! I frequently do. If you're going to add tofu, you can cook the tofu quickly by cubing, seasoning with cumin, chile powder, and garlic, and either cooking it in the skillet or oven.

Can I use pinto beans?

Yes! In fact, I love this recipe with pinto beans too! You can either use canned pinto beans or make up a batch of Instant Pot Pinto Beans to use throughout the week.


Vegan burrito bowl next to a salsa dish.

What kind of salsa should I use?

You know what they say: whatever ever salsa you have, is the best salsa. That's a saying, right? It should be! I love a vegan burrito bowl with a tomatillo salsa (aka salsa verde), but make it easy on yourself and use your personal favorite. If you're out of salsa, you can whip up a batch of Restaurant-Style Salsa with just a few simple ingredients.

Ingredients

Main ingredients

  • 1 cup quick-cooking rice
  • 1 15oz or 400g cans of black beans
  • 1 medium red onion
  • 2 bell peppers (any color)
  • 1 head of lettuce of choice (I used romaine)
  • salsa of choice (I used Salsa Verde)

Spices

  • coriander
  • chili powder
  • garlic powder
  • oregano
  • fresh cracked pepper
  • salt salt

Optional ingredients & garnishes

  • avocado crema or guacamole
  • vegan sour cream or unsweetened yogurt
  • chopped cilantro
  • lime wedges
  • cashew queso
  • chipotle mayo
Raw ingredients for vegan burrito bowls.

Instructions

  1. Start by heating a nonstick or cast-iron skillet over medium-high heat. Then wash and cut your bell peppers and onion into strips (aka julienne cuts). Add the peppers and onions to the hot skillet, season your veggies, and let them sear (that is, don't mess with them).
  2. After a few minutes, you can move them around in the skillet so that different parts are touching the heat. The parts touching the skillet will get that lovely dark color that you want from fajitas. You don't need oil for this preparation, but if you notice the onions are starting to stick or burn, you can turn the heat down to medium and/or deglaze the skillet with a small amount of water.
Bell peppers and onion in a skillet.
Add the fajita veggies and seasonings to the skillet.
  1. Next start your rice (if the rice you're using takes longer than 15 minutes, do this step first). To make sure your rice turns out fluffy and soft, give your rice a good rinse in a fine mesh strainer to remove excess starches before adding to the pot. While the rice is cooking, don't stir it, as this will cause more starches to release and make your rice gummy.
Brown rice in a colander.
I always rinse rice before cooking to remove the glutens.
  1. After the rice is going, wash and cut or tear the lettuce. Drain and rinse a can of beans. Keep an eye on the peppers and onions in the skillet, stirring or deglazing as needed.
  2. When the peppers and onions are finished cooking, remove them from the skillet and set them aside.
Cooked onions and peppers in a skillet.
Fajita veggies are ready to go! Now take them out to make room for the beans.
  1. Add the beans to the same skillet, season, and add ยฝ cup of water. The beans will heat up quickly in the pan.
Black beans and seasonings in a skillet.
Season the beans and they cook up in just a few minutes.
Cooked black beans in a bowl.
A perfect, easy protein for a Vegan Burrito Bowl!
  1. By then, the rice should be finished. Now just assemble the burrito bowl, garnish, and serve right away!
Cooked brown rice in a pot.
Fluffy rice, ready to serve!

How to meal prep & store

The trick with meal prepping is to keep certain elements separate. For this recipe you can cook your beans, veggies, and rice and portion into lunch-sized containers. But leave off any garnishes and the lettuce.

Washed and cut romaine lettuce won't last more than a day in the fridge before starting to brown, so either hold off on prepping the lettuce or use a pre-washed spring mix or spinach.

A warning about meal-prepping rice

Rice should be stored immediately after cooking. If it sits out too long the spores can start to grow a bacteria that can give you food poising. Yeek! Thankfully, rice that has gone bad has a really nasty smell and even worse taste, so if your rice is bad, you should know! Don't let this turn you off of meal prepping rice, just be cautious.

Hand holding a fork in a black bean burrito bowl.

Related recipes:

  • Vegetable Fajitas
  • Vegan Street Tacos
  • Sticky Orange Tofu (Oil-Free)
  • Baked Vegan Taquitos
  • Vegan Thai Curry

๐Ÿ“– Recipe

Black bean burrito bowl.

Vegan Burrito Bowl

This Vegan Burrito Bowl Recipe combines seasoned black beans and fajita veggies for a healthy and delicious meal that's sure to satisfy. You need just 6 ingredients and 20 minutes to put together this oil-free & totally delicious Chipotle-style feast!
5 from 15 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Lunch, Main Course
Cuisine American, Mexican
Servings 4

Equipment

12" Stone Frying Pan by Oze...Shop on Amazon
skillet
Cuisinart 719-18 Chef's Cla...Shop on Amazon
Medium Pot
ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
knife

Ingredients
  

Main Ingredients

  • 1 cup quick-cooking rice
  • 1 15oz or 400g cans of black beans
  • 1 medium red onion
  • 2 bell peppers (any color)
  • 1 head of lettuce of choice (I used romaine)
  • salsa of choice (I used Salsa Verde)

Spices

  • coriander
  • chili powder
  • garlic powder
  • oregano
  • fresh cracked pepper
  • salt salt

Optional Ingredients & Garnishes

  • sliced avocado or guacamole
  • vegan sour cream or unsweetened yogurt
  • chopped cilantro
  • lime wedges
Get Recipe Ingredients

Instructions
 

Fajita Vegetables

  • Heat a nonstick or cast-iron skillet over medium-high heat.
  • Wash and cut the bell peppers and onions into strips.
  • Add the peppers and onions, along with the seasonings (listed above, ยฝ to 1 teaspoon each), to the hot skillet. Let the veggies sear and give off their own liquid to keep them from sticking. Stir every few minutes so that different sides touch the hot skillet. If they start to burn, turn down the heat and/or deglaze the skillet with 2 tablespoon of water.

Rice

  • (If you're not using quick-cooking rice, start the rice first!)
  • After you place the veggies in the skillet. Measure the rice, add to a mesh strainer, and rinse.
  • Add the rice and 1 ยฝ cups of water to a medium pot. Place over high heat and bring to a boil. (Most rice follows a 1 to 1.5 ratio of rice to water: see package instructions, as the ratio could vary depending on your chosen brand).
  • After the rice begins to boil, turn down the heat to medium or medium-low and simmer (covered) for about ten minutes or until the rice is done (see package directions, as all types of rice require different cooking times.

Beans

  • After the fajitas are nicely seared and cooked but still firm, remove from the skillet and place in a bowl for serving.
  • Drain and rinse 1 can of beans. Add the beans, seasonings (listed above, ยฝ to 1 teaspoon each), and ยฝ cup water directly to the same skillet (no need to wash in between). Heat over medium until the beans are warm and the water in reduced.
  • Remove the beans and place in a bowl for serving.

Other Prep Work

  • While the other food is cooking you can prep the other ingredients. Wash and cut or tear the lettuce. Collect and prepare your salsa and other garnishes.

Assemble the Vegan Burrito Bowls

  • Place all of the components in different bowls on the table and let everyone build their own burrito bowl from their favorite ingredients and garnishes. Enjoy!
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Notes

  • Choose whatever quick-cooking rice you have on hand. For the photos, I choose a  10-minute brown rice.
  • I like to use red and green bell peppers, but feel free to choose yellow, orange, or whatever you have.
  • I used romaine lettuce here, but I have also used spinach or mixed greens. 
  • I prefer this with tomatillo or salsa verde, but again, use whatever you have.
  • Feel free to mix up the seasonings based on what you have available.
  • For a dish like this, you don't need to measure the spices per say. Just add about ยฝ teaspoon of each and taste. If you think it needs more, add a little more. 
  • Another fun addition to this meal is corn (canned or frozen). Add to the skillet when you are heating with the beans.
Keyword black bean burrito bowl, burrito bowl, easy vegan burrito bowl, vegan burrito bowl
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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Vegan black bean burrito bowl.
Making burrito bowls vegan couldn't be easier!

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Comments

    5 from 15 votes (10 ratings without comment)

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    Recipe Rating




  1. Debbie says

    July 28, 2020 at 1:48 pm

    5 stars
    This is my kind of meal. Easy and delicious!

    Reply
    • Julianne Lynch says

      July 30, 2020 at 6:24 am

      Mine, too! Thanks!

      Reply
      • Andrew says

        July 21, 2021 at 12:43 am

        5 stars
        Easy and tastes just like Chipotle!

        Reply
        • Julianne Lynch says

          July 21, 2021 at 5:42 am

          That's exactly what I was going for! ๐Ÿ˜‰ So glad you liked it!!

          Reply
  2. Shayan Saha says

    July 07, 2021 at 8:28 am

    5 stars
    Do we put the salsa in the beans or will it be separate?

    Reply
    • Julianne Lynch says

      July 07, 2021 at 11:03 am

      Hi Shayan,

      This recipe is super versatile, so you could do it whatever way you prefer. I usually drizzle the salsa over the top of the burrito bowl after it's assembled.

      Reply
  3. shinasa says

    November 06, 2021 at 11:00 am

    5 stars
    Easy and delicious!

    Reply
    • Julianne Lynch says

      November 08, 2021 at 7:13 am

      Thanks! I'm so glad you liked it!

      Reply
      • Liss says

        December 12, 2021 at 11:19 pm

        5 stars
        First ever vegan meal I've attempted to make, even my super carnivore husband loved it and went back for seconds! Thanks for the easy recipe for us first-timers!

        Reply
        • Julianne Lynch says

          December 13, 2021 at 8:30 am

          Thanks!! I'm so glad it was easy and that you liked it!

          Reply
vegan burrito bowl pin
vegan burrito bowl pin
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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