Easy Weeknight Burrito Bowls

Burrito bowls are easy, versatile, delicious flavor bombs with lots of leftovers for keeping it going all week.

Note: In the video, you’ll see me making homemade salsa. This was not me trying to be fancy, it’s actually because my grocery stores didn’t have ANY jarred salsa (I checked THREE different stores!) but they did have plenty of fresh tomatoes and mangos! 🤷‍♀️ Feel free to use your favorite jarred salsa for this meal, it will still be perfectly delicious! Or, if you’re inspired to make fresh salsa, be my guest!

Mexican Burrito Bowls

Veggies | Protein | Fat | Grain (Optional)
Prep Time: 20 minutes
Cook Time: 20 minutes
Recipe From: Katie’s Conscious Kitchen

Ingredients

Protein

  • Black or Pinto Beans cooked or canned, rinsed & drained

Sautéed Veggie Options (Fajita Style)

  • Onions
  • Bell peppers
  • Mushrooms
  • Zucchini

Fresh Veggie Options

  • Cherry tomatoes
  • Fresh or frozen corn
  • Shredded lettuce
  • Salad greens

Fat Options

  • Avocado slices
  • Guacamole (storebought or homemade) recipe in notes
  • Sour cream
  • Shredded cheese
  • Olives
  • Chipotle Lime Sauce recipe in notes
  • Avocado Cilantro Lime Dressing recipe in notes

Grain Options

  • Rice or quinoa
  • Cilantro rice or quinoa
  • Mexican rice or quinoa recipe in notes
  • Roasted potatoes or sweet potatoes starchy vegetables as a grain alternative
  • Tortilla chips my favorite!

Condiment Ideas

  • Jarred salsa
  • Fresh mango or pineapple salsa recipe in notes
  • Fresh chopped cilantro or green onion
  • Minced red or white onion
  • Lime wedges

Seasonings

  • Salt & pepper
  • A sprinkle of taco seasoning or a dash of cumin, garlic powder, and chili powder

Instructions

  • If you are including rice/quinoa in this meal, start it before doing anything else, using your preferred cooking method. If you’re new to cooking these grains, click here for rice cooking instructions and here for quinoa cooking instructions.
  • Slice the peppers and onions into thin strips and mushrooms or zucchini into slices.
  • In a wide skillet, heat a small splash of cooking oil over medium-high heat and add the veggie strips and a pinch of salt and pepper. Allow them to blacken a little bit, stirring occasionally, for about 10 minutes. I like to sprinkle a little bit of cumin, chili powder, or taco seasoning on them, but don’t go overboard.
  • While the veggies are cooking, prepare the rest of the components and put them into individual bowls for serving.
  • Rinse and drain the beans. (I usually don't bother to heat or season them, but you can if you wish)
  • Chop the remaining garnishes.
  • Set out bowls or containers with serving spoons if doing a burrito bowl bar.

Notes

  • This meal is great for batch prepping ahead for the week. Prep the components each separately and either store them in the fridge in large containers or ziplocs for quick reheat and assembly or pre-assemble them in individual on-the-go meal containers. Keep fresh ingredients (e.g. lettuce, fresh salsa, avocado, dressing) separate from hot ingredients (rice, beans, protein) and combine the two after reheating.
  • You might feel tempted to season the beans. In my experience, the bright and delicious flavors in this dish come from the condiments, so don’t overcomplicate the beans.
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