Fajita Veggie Burrito Bowls


Perfectly seasoned fajitas veggies are combined with cilantro-lime rice, black beans and a flavorful avocado crema in these vegetarian burrito bowls!

Recipe features

  • diet-friendly: vegan, vegetarian, gluten-free, soy-free, nut-free
  • flavorful: fajita veggies, cilantro-lime rice, seasoned black beans and avocado cream make for a super flavorful meal
  • meal-prep friendly: easy to double and freeze for later
  • easy to customize: add extra protein, your favorite salsa, taco toppings, etc.

What you’ll need

Labeled ingredients used to make fajita veggie bowls

There are four main components to this recipe:

  1. Fajita veggies: Red, orange and green bell pepper combine wiht red onion and seasonings to make soft, charred fajita veggies! I use a cast iron pan but any large skillet will work.
  2. Cilantro-lime rice: Long-grain white rice is my go-to but you can use an equal amount of cooked brown rice if you prefer. Brown rice cooks at a 1 cup rice to 2.5 cups liquid ratio.
  3. Seasoned black beans: Two cans (or about 3 cups) black beans combine with cumin, chili powder and cilantro for a flavorful plant-based protein.
  4. Avocado crema: This creamy, dairy-free sauce is similar to guacamole but it is smooth and pourable.

Step by step instructions

If you make everything separately it will take a little under an hour to make this recipe. However, most of these steps can be done at the same time. If you’re a multi-tasker it will only take about 30 minutes.

Labeled components of fajita bowls

Making the fajita veggies

  1. Heat a 12″ cast iron pan or skillet over medium-high heat. Once hot, drizzle in neutral oil (canola, vegetable, olive oil, etc.).
Steps to make fajita veggies

2. Add the sliced bell peppers and onion. Sprinkle with salt. Let cook for 5 minutes, stirring only 2-3 times. The skillet may seem too small at first but the veggies will shrink as they cook.

Close up overhead view of cooked fajita veggies in cast iron skillet

3. After 5 minutes, sprinkle in the cumin and chili powder. Stir again. Cook for another 5 minutes, or until softened to desired consistency. I like my veggies soft but with a bit of a bite. Cook for 15 minutes total for very soft veggies.

Making the rice

Glass bowl filled with white rice speckled with cilantro

I usually make rice in my Instant Pot (1 cup white rice + 1 cup water) but you can make it on the stove top instead.

Rinse the rice. In a medium pot, combine 1 cup white rice with 2 cups water. Add ¼ teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a simmer and cover. Simmer over medium-low until the rice is tender, about 15-20 minutes.

Remove from the heat and stir in the lime juice, cilantro, lime zest and black pepper. Taste for salt.

Black beans

Overhead view of sauce pot filled with black beans and chopped cilantro

Add the black beans, spices and vegetable broth to a medium sauce pot over medium heat. Cover and let simmer for 10 minutes, turning the heat down as needed to prevent the beans from burning.

Avocado cream

Avocado cream sauce in blender and after blending in white serving bowl

Combine all ingredients in a blender. Blend until smooth. Add 1 tablespoon water at a time to smooth to a thick pourable consistency, if needed.

Recipe FAQ and expert tips

  • More toppings: Add shredded romaine, shredded cheese of choice or queso fresco, tortilla chips, sweet corn and salsa for more traditional burrito bowls.
  • Protein: Add tempeh taco meat or tofu chorizo for additional protein and flavor. You can also use pinto beans or red beans in place of black beans.
  • Make a burrito bar: Add all ingredients to individual serving containers along with extra toppings like refried black beans, fresh jalapenos, cherry tomatoes and a variety of salsas to make a burrito bar.
How do you store and reheat these?

Keep refrigerated in a closed container for 3-4 days for best quality. You can divide individual servings across 3-4 storage containers for meal prep. Store the avocado cream separately if you prefer it cold. Reheat in the microwave for about 2 minutes, until warmed through.

Can I freeze these?

Yes! The rice, beans and fajita veggies all freeze well. I haven’t tried freezing the avocado cream, but I think it would be best enjoyed fresh or from the fridge.

Freeze components separately or as individual bowls/servings in freezer safe containers for up to 3 months.

Can I use other vegetables in the fajita veggies?

You can add sliced mushrooms or zucchini in place of one or all of the peppers.

Overhead view of two veggies bowls next to cast iron pan with more fajita veggies

More vegetarian meal ideas

Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, Facebook, and Pinterest or sign up for my newsletter!

Overhead view of gray bowl filled with rice, fajita veggies, avocado cream and black beans

Print Recipe

Fajita Veggie Burrito Bowls

Perfectly seasoned fajitas veggies are combined with cilantro-lime rice, black beans and a flavorful avocado crema in these vegetarian burrito bowls!

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings: 5 servings

Instructions

Fajita Veggies

  • Heat a 12″ cast iron pan or skillet over medium-high heat. Once hot, drizzle in neutral oil.

  • Add the sliced bell peppers and onion. Sprinkle with salt. Let cook for 5 minutes, stirring only 2-3 times. The veggies will shrink as they cook.

  • After 5 minutes, sprinkle in the cumin and chili powder. Stir again. Cook for another 5 minutes, or until softened to desired consistency. Cook for 10 minutes for more texture and 15 minutes total for very soft veggies.

Cilantro-Lime Rice

  • Rinse the rice. In a medium pot, combine 1 cup white rice with 2 cups water. Add ¼ teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low heat and cover with a lid. Simmer until the rice is tender, about 15-20 minutes.

  • Remove from heat and stir in the cilantro, lime juice, lime zest and black pepper. Taste for salt.

Black Beans

  • Add the black beans, vegetable broth, chopped cilantro, chili powder, cumin and salt to a medium sauce pot over medium heat. Cover and let simmer for 10 minutes, turning the heat down as needed to prevent the beans from burning.

  • Taste for seasonings and stir in one tablespoon lime juice just before serving.

Avocado Cream

  • Combine all ingredients (avocado, lime juice, cilantro, water, garlic powder) in a blender. Blend until smooth. Add 1 tablespoon water at a time to reach a thick pourable consistency, if needed.

Notes

  1. Bell peppers: I use a variety of red, orange and green peppers. The peppers should be “julienned” or sliced into ½” strips.
  2. Cilantro: One large bunch of cilantro is enough for this recipe.
  3. Limes: One lime usually has about 2 tablespoons lime juice. I use a total of 3 limes for this recipe, one of which is for serving.
  4. Black beans: Two cans is equivalent to about 3 cups cooked beans. You can also use pinto beans or red beans.
  5. Storage and reheating: Keep refrigerated in a closed container for 3-4 days for best quality. Reheat in the microwave for about 2 minutes, until warmed through. You can also reheat the fajita veggies in a cast iron pan/skillet over medium heat.
  6. Freezing: The rice, beans and fajita veggies all freeze well. Freeze components separately or as individual bowls/servings in closed freezer safe containers for up to 3 months.

Serving: 1bowlCalories: 463kcalCarbohydrates: 69gProtein: 15gFat: 16gSaturated Fat: 2gTrans Fat: 1gSodium: 436mgPotassium: 1043mgFiber: 17gSugar: 5gVitamin A: 2984IUVitamin C: 105mgCalcium: 76mgIron: 4mg

This post was originally shared June 2, 2019 as “Vegetarian Burrito Bowls”. It was updated on February 22, 2021 with new photos and an improved recipe.





Source link

Leave a Reply

Your email address will not be published. Required fields are marked *