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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!

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!)

veggie burrito bowls

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

burrito bowl topped with corn, red pepper, avocado, and green onion

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:

add beans to the skillet

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.

rice thickening up

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:

pan roasted corn

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:

finished veggie burrito bowl

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

Course dinner
Total Time 45 minutes
Servings 4

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
  • tsp chili powder
  • 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.

Recipes in the real world

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Recipe Rating




Amanda

Tuesday 20th of August 2019

We substituted Aldi instant brown rice for the white rice and it turned out perfectly. We cooked the corn for a couple of minutes and then added the peppers to the same pan to cook them together. Saved on dishes.

Amanda

Tuesday 20th of August 2019

Forgot to add the stars on the original post :-)

Kim

Thursday 18th of October 2018

This recipe had tons of flavor and exceeded my expectations! My whole family loved it!

Heather Cook

Tuesday 19th of December 2017

Yum! I want to make this for everyone I know! ?

Lori

Tuesday 11th of April 2017

Okay, the curried chickpea recipe was amazing. Our friends were over with their 2 year old, who ate a ton of it! Huge hit! Thanks Rachel:)

rachel

Tuesday 11th of April 2017

Awesome! Glad everyone enjoyed it, especially the 2 year old :)

jane

Tuesday 11th of April 2017

This looks great! Is there a reason you don't cook the corn and bell pepper at the same time in the same pan? (I see the pepper takes a little longer.)

rachel

Tuesday 11th of April 2017

The corn takes a little longer. Also I had the "rainbow" picture in my head so wanted them in separate bowls just for the presentation, lol.

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