Mexican Vegetarian Burrito Bowl Recipe
A vegetarian Mexican recipe with cooked rice - fluffy, coriander (dhania) leaves - finely chopped, teaspoons whole black peppercorns - crushed. Ready in 1h 15m, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
35 steps- 1
To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first
cheddar cheese - or mexican cheese(3/4 cup) - 2
For the coriander-lime rice, to the cooked rice, add the chopped coriander, lime juice, black pepper and salt
cooked rice - fluffy(2 cups)coriander (dhania) leaves - finely chopped(1)teaspoons whole black peppercorns - crushed(2)salt - to tastetablespoons lemon juice(2)rajma (large kidney beans) - cooked but not drained(2 cups)onion - chopped(1)chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)salt - to tastered bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1)salt - =to tasteonion - chopped(1)tomato - chopped(1)coriander (dhania) leaves - small bunchtablespoons lemon juice(2)salt - to tasteblack olives - sliced(1/4 cup) - 3
Toss the mix together till all the flavors are well combined
- 4
For the spicy beans, place a pan on heat, add some oil to it and allow it to get warm
- 5
Add the onion, garlic and sauté it for 1-2 minutes until the onions are softened
onion - chopped(1)cloves garlic - crushed(3)onion - sliced(1)cloves garlic - crushed(2)onion - chopped(1) - 6
Then add tomato puree and cook for 5-10 minutes on a medium heat
homemade tomato puree(1 cup)tomato - chopped(1) - 7
When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it
cooked rice - fluffy(2 cups)rajma (large kidney beans) - cooked but not drained(2 cups)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1) - 8
Stir well
red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1) - 9
Add Chipotle chilli along with Adobo sauce, crushed cumin and salt
teaspoons whole black peppercorns - crushed(2)salt - to tastecloves garlic - crushed(3)cumin seeds (jeera) - roasted(2 teaspoon)chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)salt - to tastecloves garlic - crushed(2)red chilli flakes(1/2 teaspoon)salt - =to tastered chilli flakes - (optional)(1/2 teaspoon)salt - to taste - 10
If using red chilli flakes instead, add it now
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red chilli flakes(1/2 teaspoon)red chilli flakes - (optional)(1/2 teaspoon) - 11
Mix it all up well and cook to make a thick sauce
- 12
This may take 5-7 minutes
- 13
Turn off the heat and keep it aside
- 14
For the sautéed peppers/vegetables, place a pan on heat, add some oil to it and allow it to get warm
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1) - 15
Once done add all the chopped peppers (or any other vegetables that you may like) along with the garlic
coriander (dhania) leaves - finely chopped(1)onion - chopped(1)cloves garlic - crushed(3)chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1)cloves garlic - crushed(2)onion - chopped(1)tomato - chopped(1) - 16
Sprinkle salt and sauté for 1-2 minutes
salt - to tastesalt - to tastesalt - =to tastesalt - to taste - 17
Then, add chilli flakes and oregano, toss together and turn off the heat
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)dried oregano(1 teaspoon)red chilli flakes(1/2 teaspoon)red chilli flakes - (optional)(1/2 teaspoon) - 18
Keep aside till ready to use
- 19
For the roasted corn salsa, char the corn on the stove top or in a preheated oven
cumin seeds (jeera) - roasted(2 teaspoon)del monte whole corn kernels - fire roasted(2 cups) - 20
Take the kernels off the cob and put it in a bowl
del monte whole corn kernels - fire roasted(2 cups) - 21
Add in the rest of the ingredients and mix thoroughly
- 22
Keep aside until later use
- 23
For the guacamole, prepare the Avocado guacamole but remember that guacamole needs to be eaten fresh, so this is one component that has to be made last, or just before assembling and serving the burrito bowl
red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)guacamole - recipes(1) - 24
To assemble the burrito bowl, if you are preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon) - 25
A burrito bowl is essentially layered, so begin with the coriander-lime rice
cooked rice - fluffy(2 cups)coriander (dhania) leaves - finely chopped(1)coriander (dhania) leaves - small bunch - 26
Spread it generously at the base of the bowl
- 27
Over it, spoon the spicy beans and spread it around the rice
cooked rice - fluffy(2 cups) - 28
Next, layer the sauteed peppers over the beans
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1) - 29
On top of that goes a layer of guacamole
red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)guacamole - recipes(1) - 30
Spread some corn salsa over it, and top it with the lettuce (if using), cheese and black olives and serve
teaspoons whole black peppercorns - crushed(2)extra virgin olive oil(3 teaspoon)del monte whole corn kernels - fire roasted(2 cups)cheddar cheese - or mexican cheese(3/4 cup)lettuce leaves - shredded (optional)(1/2 cup)black olives - sliced(1/4 cup) - 31
If you are making individual burrito bowls for a smaller crowd, follow the same sequence of layers, but use smaller sized ramekins for serving
coriander (dhania) leaves - small bunch - 32
To make a Burrito Bar, simply place all the prepared components on convenient location
- 33
Give your guests individual bowls and allow them to choose their favorite toppings to assemble the bowls of their choice
- 34
To serve it as a warm winter casserole, once assembled, bake the bowl in a preheated oven at 180 degrees Celsius for 15 minutes and serve hot with baked Tortilla chips
- 35
Serve the Mexican Vegetarian Burrito Bowl for a wholesome dinner followed by a dessert of Apple Enchiladas
teaspoons whole black peppercorns - crushed(2)del monte whole corn kernels - fire roasted(2 cups)cheddar cheese - or mexican cheese(3/4 cup)
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Mexican Vegetarian Burrito Bowl Recipe
A vegetarian Mexican recipe with cooked rice - fluffy, coriander (dhania) leaves - finely chopped, teaspoons whole black peppercorns - crushed. Ready in 1h 15m, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
35 steps- 1
To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first
cheddar cheese - or mexican cheese(3/4 cup) - 2
For the coriander-lime rice, to the cooked rice, add the chopped coriander, lime juice, black pepper and salt
cooked rice - fluffy(2 cups)coriander (dhania) leaves - finely chopped(1)teaspoons whole black peppercorns - crushed(2)salt - to tastetablespoons lemon juice(2)rajma (large kidney beans) - cooked but not drained(2 cups)onion - chopped(1)chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)salt - to tastered bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1)salt - =to tasteonion - chopped(1)tomato - chopped(1)coriander (dhania) leaves - small bunchtablespoons lemon juice(2)salt - to tasteblack olives - sliced(1/4 cup) - 3
Toss the mix together till all the flavors are well combined
- 4
For the spicy beans, place a pan on heat, add some oil to it and allow it to get warm
- 5
Add the onion, garlic and sauté it for 1-2 minutes until the onions are softened
onion - chopped(1)cloves garlic - crushed(3)onion - sliced(1)cloves garlic - crushed(2)onion - chopped(1) - 6
Then add tomato puree and cook for 5-10 minutes on a medium heat
homemade tomato puree(1 cup)tomato - chopped(1) - 7
When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it
cooked rice - fluffy(2 cups)rajma (large kidney beans) - cooked but not drained(2 cups)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1) - 8
Stir well
red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1) - 9
Add Chipotle chilli along with Adobo sauce, crushed cumin and salt
teaspoons whole black peppercorns - crushed(2)salt - to tastecloves garlic - crushed(3)cumin seeds (jeera) - roasted(2 teaspoon)chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)salt - to tastecloves garlic - crushed(2)red chilli flakes(1/2 teaspoon)salt - =to tastered chilli flakes - (optional)(1/2 teaspoon)salt - to taste - 10
If using red chilli flakes instead, add it now
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red chilli flakes(1/2 teaspoon)red chilli flakes - (optional)(1/2 teaspoon) - 11
Mix it all up well and cook to make a thick sauce
- 12
This may take 5-7 minutes
- 13
Turn off the heat and keep it aside
- 14
For the sautéed peppers/vegetables, place a pan on heat, add some oil to it and allow it to get warm
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1) - 15
Once done add all the chopped peppers (or any other vegetables that you may like) along with the garlic
coriander (dhania) leaves - finely chopped(1)onion - chopped(1)cloves garlic - crushed(3)chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1)cloves garlic - crushed(2)onion - chopped(1)tomato - chopped(1) - 16
Sprinkle salt and sauté for 1-2 minutes
salt - to tastesalt - to tastesalt - =to tastesalt - to taste - 17
Then, add chilli flakes and oregano, toss together and turn off the heat
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)dried oregano(1 teaspoon)red chilli flakes(1/2 teaspoon)red chilli flakes - (optional)(1/2 teaspoon) - 18
Keep aside till ready to use
- 19
For the roasted corn salsa, char the corn on the stove top or in a preheated oven
cumin seeds (jeera) - roasted(2 teaspoon)del monte whole corn kernels - fire roasted(2 cups) - 20
Take the kernels off the cob and put it in a bowl
del monte whole corn kernels - fire roasted(2 cups) - 21
Add in the rest of the ingredients and mix thoroughly
- 22
Keep aside until later use
- 23
For the guacamole, prepare the Avocado guacamole but remember that guacamole needs to be eaten fresh, so this is one component that has to be made last, or just before assembling and serving the burrito bowl
red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)guacamole - recipes(1) - 24
To assemble the burrito bowl, if you are preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon) - 25
A burrito bowl is essentially layered, so begin with the coriander-lime rice
cooked rice - fluffy(2 cups)coriander (dhania) leaves - finely chopped(1)coriander (dhania) leaves - small bunch - 26
Spread it generously at the base of the bowl
- 27
Over it, spoon the spicy beans and spread it around the rice
cooked rice - fluffy(2 cups) - 28
Next, layer the sauteed peppers over the beans
chipotle chillies / peppers - chopped (or flat red chilli flakes)(1 teaspoon)red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)green bell pepper (capsicum) - sliced(1)yellow bell pepper (capsicum) - sliced(1) - 29
On top of that goes a layer of guacamole
red bell pepper (capsicum) - sliced (or use any other vegetables that can be stir fried)(1)guacamole - recipes(1) - 30
Spread some corn salsa over it, and top it with the lettuce (if using), cheese and black olives and serve
teaspoons whole black peppercorns - crushed(2)extra virgin olive oil(3 teaspoon)del monte whole corn kernels - fire roasted(2 cups)cheddar cheese - or mexican cheese(3/4 cup)lettuce leaves - shredded (optional)(1/2 cup)black olives - sliced(1/4 cup) - 31
If you are making individual burrito bowls for a smaller crowd, follow the same sequence of layers, but use smaller sized ramekins for serving
coriander (dhania) leaves - small bunch - 32
To make a Burrito Bar, simply place all the prepared components on convenient location
- 33
Give your guests individual bowls and allow them to choose their favorite toppings to assemble the bowls of their choice
- 34
To serve it as a warm winter casserole, once assembled, bake the bowl in a preheated oven at 180 degrees Celsius for 15 minutes and serve hot with baked Tortilla chips
- 35
Serve the Mexican Vegetarian Burrito Bowl for a wholesome dinner followed by a dessert of Apple Enchiladas
teaspoons whole black peppercorns - crushed(2)del monte whole corn kernels - fire roasted(2 cups)cheddar cheese - or mexican cheese(3/4 cup)
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