Chipotle-Inspired Vegetarian Burrito Bowl Recipe

This weekend I made a homemade vegetarian burrito bowl seasoned with homemade fajita spice. My kids loved it. What I enjoy about this recipe is how simple it is to adapt—swap ingredients, change grains, or add protein to suit your preferences. Overall it’s a healthy, satisfying dish with bright Mexican flavors.

What is a Burrito Bowl?

A traditional burrito wraps rice, beans, vegetables, salsa, guacamole, and cheese in a tortilla. A burrito bowl strips away the tortilla and serves those same fillings in a bowl. It’s a popular Tex‑Mex style meal that’s easy to customize as vegetarian, vegan, or with meat.

Why You Need This Recipe

• Simple step-by-step instructions and a short video to guide you.
• Quick to prepare—assemble everything in a bowl for an easy, balanced meal.
• Highly customizable—switch rice for quinoa, change beans, add tofu, or skip cheese for a vegan version.
• Homemade fajita seasoning is quick to make and lets you control the flavors and sodium.
• Made from scratch—rice, beans, veggies, salsa, and guacamole are all prepared at home.
• Great for meal prep—store components separately in airtight containers for up to a few days.
• Gluten-free when using naturally gluten-free ingredients.

Vegetarian Burrito Bowls Ingredients

• Rice — white or brown rice, or substitute quinoa for a lighter, higher‑protein option.
• Black beans — canned or cooked from dry; pinto or kidney beans also work well.
• Vegetables — bell peppers (red and green), red onion, and corn (fresh or frozen). Grill or sauté for best flavor.
• Fresh herbs — cilantro (coriander) brightens the bowl.
• Avocado — for guacamole or sliced on top.
• Cheese — cheddar or any melty cheese; use dairy-free cheese for a vegan bowl.
• Seasoning — black pepper, salt, lemon (or lime) juice, paprika, and cumin.
• Fajita seasoning — adds authentic Mexican flavor; recipe below for a quick homemade blend.

See the recipe card below for exact ingredient amounts and measurements.

How to Make Burrito Bowls

The process is broken into five simple parts:

1. Season and warm the beans.
2. Sauté the vegetables with fajita seasoning.
3. Prepare tomato-corn salsa.
4. Make guacamole.
5. Prepare cilantro-lime rice.

Then assemble the bowl by layering the rice, beans, veggies, salsa, and guacamole.

Step-by-Step Instructions with Photos

Preparations

1. Cook the rice — Rinse rice until the water runs clear. Cook according to package instructions or pressure-cook for 3–4 whistles, then fluff with a fork and let cool slightly.
2. Make the fajita seasoning — Combine 2 tsp paprika, ½ tsp cayenne (optional), 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp dried oregano, 1 tsp salt (adjust to taste), and ½ tsp black pepper. Mix and set aside.

Making the Burrito Bowls

1. Cook the beans — Heat 1 tsp oil over medium heat and sauté 1 tsp finely chopped garlic for 30 seconds. Add a drained can of black beans, ½ tsp fajita seasoning, and 1 tsp lemon or lime juice. Cook until most liquid evaporates, then remove from heat, stir in 1 tbsp chopped cilantro if desired, and set aside.
   

   

2. Sauté the vegetables — Heat 1 tsp oil over high heat and sauté sliced bell peppers and onion for 3–4 minutes so they stay slightly crisp. Add 1 tsp fajita seasoning and 1 tsp lemon juice, taste and adjust salt, then remove from heat.
   

   

3. Make tomato-corn salsa — Combine chopped tomatoes, chopped onion, corn (fresh or frozen), cilantro, salt, jalapeño to taste, and 1 tsp lemon juice. Mix and set aside.
   

   

4. Make guacamole — Halve and pit ripe avocados, scoop flesh and mash lightly so some chunks remain. Stir in chopped tomato, chopped onion, cilantro, 2 tsp lemon juice, salt, and ½ tsp black pepper.
   

   

5. Prepare cilantro-lime rice — Toss cooked rice with salt, crushed black pepper, 1 tsp lemon or lime juice, and chopped cilantro.
   

   

6. Assemble the bowls — Divide the cilantro-lime rice among serving bowls and top with salsa, seasoned beans, sautéed vegetables, and guacamole. Finish with pickled jalapeños, nachos, and cheese if desired.
   

   

Tips to Make the Best Burrito Bowls

• Meal prep: Cook rice, beans, and sautéed vegetables ahead of time and store separately in airtight containers for up to 3–4 days. Refrigerate within 2 hours of cooking.
• Prep salsa ingredients in advance (chopped onion, tomato, cilantro) and store without salt to keep them crisp; use the same ingredients for guacamole.
• Make salsa and guacamole fresh when possible—salsa can release water after salting, and guacamole may brown if stored exposed to air.
• Remember that fajita seasoning may contain salt, so taste before adding more.
• Cook the vegetables over high heat to keep them crisp and slightly charred for better texture and flavor.
• If you prefer, slice avocados and place them on the bowl instead of making guacamole.

FAQs

Variations You Can Try

• Vegan bowl: Omit cheese or use dairy-free alternatives.
• Use quinoa instead of rice for a higher-protein option.
• Add cherry tomatoes, zucchini, carrots, or other favorite vegetables.
• Add tofu, tempeh, or grilled chicken for extra protein.
• Top with sour cream, Greek yogurt, or extra salad greens.

Storage Suggestions

To refrigerate:

• Store rice, beans, and sautéed vegetables in separate airtight containers. Consume within 2–4 days and refrigerate within 2 hours of cooking.
• Store salsa ingredients prepped and unseasoned, then add salt and lemon juice when ready to serve.

If you make this recipe, please leave a comment and a rating. Share your photos or tag the creator on social media if you’d like to show your version.

Recipe Card