Easy Vegan Burrito Bowl Recipe – Better Than Takeout
Love Mexican food but want a healthier, plant-based option? This Vegan Burrito Bowl is the perfect solution. After making this many times, I’ve perfected the recipe to be quick, easy, and packed with flavor. The trick I discovered is using canned beans to save time. The result is a fresh, satisfying bowl that’s better than takeout and ready in just 20 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fluffy Star-Shaped Pancakes Recipe with Easy Berry Compote Topping and Fresh Low-Calorie Cucumber Salad Recipe for Easy Summer Refreshment.
Why This Easy Vegan Burrito Bowl Recipe – Better Than Takeout Is Pure Comfort
- Packed with protein and fiber
- Customizable with your favorite toppings
- Ready in just 20 minutes
- Better than takeout and healthier too
What You'll Need for Easy Vegan Burrito Bowl Recipe – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 can black beans
- 1 can corn
- 1 bell pepper
- 1 avocado
- 1 lime
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional: Fresh cilantro
- Optional: Diced red onion
- Optional: Sliced jalapeño
- Optional: Vegan sour cream or Greek yogurt
- Optional: Salsa or hot sauce
📝 Ingredient Notes
- Black beans: Drained and rinsed
- Corn: Drained and rinsed
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks beans perfectly → See on Amazon
- High-quality cutting board — Makes prep work easier and safer → See on Amazon
How to Make Easy Vegan Burrito Bowl Recipe – Better Than Takeout
- Step 1: Heat olive oil in a large pan over medium heat. Add diced bell pepper and cook until softened.
- Step 2: Add drained and rinsed black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- Step 3: While the beans are cooking, dice the avocado and chop the cilantro. Slice the lime into wedges.
- Step 4: Divide the black bean and corn mixture among bowls. Top with diced avocado, chopped cilantro, and your choice of optional toppings. Squeeze fresh lime juice over the top and serve immediately.
Cook's Tips for Perfect Easy Vegan Burrito Bowl Recipe – Better Than Takeout
- Common mistake and fix: Don't overcook the beans. They can become mushy and lose their texture. To prevent this, cook them for no more than 7 minutes.
- Pro tip: For extra flavor, try roasting the bell pepper in the oven before adding it to the pan. This adds a smoky depth to the dish.
- Pro tip: To make this recipe even quicker, use canned, pre-cooked black beans and corn. Just drain and rinse them before using.
- Pro tip: Customize this recipe with your favorite toppings. Some ideas include vegan sour cream, salsa, or sliced jalapeño for a spicy kick.
Storing & Reheating Easy Vegan Burrito Bowl Recipe – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead of time and stored in the fridge for up to 4 days. The avocado may brown slightly, but the flavor will still be delicious.
Freezing Easy Vegan Burrito Bowl Recipe – Better Than Takeout
Freezing is not recommended for this dish as the texture may become mushy.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pan when cooking the beans and corn.
- Best substitution: If you don't have black beans, you can substitute them with pinto beans or kidney beans. The flavor will be slightly different, but still delicious.
- Make-ahead: To make this recipe even quicker, you can chop the cilantro and dice the avocado ahead of time and store them in the fridge until ready to use.
- Scaling: This recipe serves 4. To double the recipe, simply double the ingredients and cook in a larger pan or in batches.
- Troubleshooting: If the beans and corn start to stick to the pan, add a tablespoon or two of water and scrape the bottom of the pan to deglaze it. This will help prevent burning and add more flavor to the dish.
Want to level up this recipe?
High-quality cast iron skillet — Evenly cooks the beans and corn for perfect texture → Check price on Amazon
Easy Vegan Burrito Bowl Recipe – Better Than Takeout
Ingredients
Main Ingredients
- 1 can black beans
- 1 can corn
- 1 bell pepper
- 1 avocado
- 1 lime
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Optional Toppings
- Fresh cilantro
- Diced red onion
- Sliced jalapeño
- Vegan sour cream or Greek yogurt
- Salsa or hot sauce
Instructions
- Step 1: Heat olive oil in a large pan over medium heat. Add diced bell pepper and cook until softened.
- Step 2: Add drained and rinsed black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- Step 3: While the beans are cooking, dice the avocado and chop the cilantro. Slice the lime into wedges.
- Step 4: Divide the black bean and corn mixture among bowls. Top with diced avocado, chopped cilantro, and your choice of optional toppings. Squeeze fresh lime juice over the top and serve immediately.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pan when cooking the beans and corn.
- Best substitution: If you don't have black beans, you can substitute them with pinto beans or kidney beans. The flavor will be slightly different, but still delicious.
- Make-ahead: To make this recipe even quicker, you can chop the cilantro and dice the avocado ahead of time and store them in the fridge until ready to use.
- Scaling: This recipe serves 4. To double the recipe, simply double the ingredients and cook in a larger pan or in batches.
- Troubleshooting: If the beans and corn start to stick to the pan, add a tablespoon or two of water and scrape the bottom of the pan to deglaze it. This will help prevent burning and add more flavor to the dish.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freezing is not recommended for this dish as the texture may become mushy.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: This recipe can be made ahead of time and stored in the fridge for up to 4 days. The avocado may brown slightly, but the flavor will still be delicious.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 14g
- Carbs: 45g
- Fiber: 12g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Vegan Burrito Bowl Recipe – Better Than Takeout FAQs
Yes, you can make this recipe ahead of time and store it in the fridge for up to 4 days. The avocado may brown slightly, but the flavor will still be delicious.
Overcooking the beans can cause them to become mushy. To prevent this, cook them for no more than 7 minutes.
While you can cook the beans and corn in the air fryer, the texture may not be as good as cooking them on the stove. For best results, stick to the stovetop method.
If you don't have black beans, you can substitute them with pinto beans or kidney beans. The flavor will be slightly different, but still delicious.
Yes, this recipe is packed with protein and fiber from the black beans and corn. It's also low in fat and calories, making it a healthy and satisfying meal option.
A Warm Final Note
I can’t wait for you to try Easy Vegan Burrito Bowl Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
