Vegan Burrito Bowl with Black Beans and Fajita Veggies
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Vegan Burrito Bowl with Black Beans and Fajita Veggies

Source: nosweatvegan.com
Ingredients
SPICES coriander chili powder garlic powder oregano fresh cracked pepper salt salt OPTIONAL INGREDIENTS & GARNISHES sliced avocado or guacamole vegan sour cream or unsweetened yogurt chopped cilantro lime wedges cashew queso chipotle mayo MAIN INGREDIENTS 1 cup quick-cooking rice 1 15oz or 400g cans of black beans 1 medium red onion 2 bell peppers (any color) 1 head of lettuce of choice (I used romaine) salsa of choice (I used Salsa Verde) OPTIONAL INGREDIENTS & GARNISHES sliced avocado or guacamole vegan sour cream or unsweetened yogurt chopped cilantro lime wedges
Directions
1
Start by heating a nonstick or cast-iron skillet over medium-high heat. Then wash and cut your bell peppers and onion into strips (aka julienne cuts). Add the peppers and onions to the hot skillet, season your veggies, and let them sear (that is, don't mess with them).
2
After a few minutes, you can move them around in the skillet so that different parts are touching the heat. The parts touching the skillet will get that lovely dark color that you want from fajitas. You don't need oil for this preparation, but if you notice the onions are starting to stick or burn, you can turn the heat down to medium and/or deglaze the skillet with a small amount of water.
3
Next start your rice (if the rice you're using takes longer than 15 minutes, do this step first). To make sure your rice turns out fluffy and soft, give your rice a good rinse in a fine mesh strainer to remove excess starches before adding to the pot. While the rice is cooking, don't stir it, as this will cause more starches to release and make your rice gummy.
4
After the rice is going, wash and cut or tear the lettuce. Drain and rinse a can of beans. Keep an eye on the peppers and onions in the skillet, stirring or deglazing as needed.
5
When the peppers and onions are finished cooking, remove them from the skillet and set them aside.
6
Add the beans to the same skillet, season, and add ½ cup of water. The beans will heat up quickly in the pan.
7
FAJITA VEGETABLES
8
Heat a nonstick or cast-iron skillet over medium-high heat.
9
Wash and cut the bell peppers and onions into strips.
10
Add the peppers and onions, along with the seasonings (listed above, ½ to 1 teaspoon each), to the hot skillet. Let the veggies sear and give off their own liquid to keep them from sticking. Stir every few minutes so that different sides touch the hot skillet. If they start to burn, turn down the heat and/or deglaze the skillet with 2 tbsp of water.
11
RICE
12
(If you're not using quick-cooking rice, start the rice first!)
13
After you place the veggies in the skillet. Measure the rice, add to a mesh strainer, and rinse.
14
Add the rice and 1 ½ cups of water to a medium pot. Place over high heat and bring to a boil. (Most rice follows a 1 to 1.5 ratio of rice to water: see package instructions, as the ratio could vary depending on your chosen brand).
15
After the rice begins to boil, turn down the heat to medium or medium-low and simmer (covered) for about ten minutes or until the rice is done (see package directions, as all types of rice require different cooking times.
16
BEANS
17
After the fajitas are nicely seared and cooked but still firm, remove from the skillet and place in a bowl for serving.
18
Drain and rinse 1 can of beans. Add the beans, seasonings (listed above, ½ to 1 teaspoon each), and ½ cup water directly to the same skillet (no need to wash in between). Heat over medium until the beans are warm and the water in reduced.
19
Remove the beans and place in a bowl for serving.
20
OTHER PREP WORK
21
While the other food is cooking you can prep the other ingredients. Wash and cut or tear the lettuce. Collect and prepare your salsa and other garnishes.
22
ASSEMBLE THE VEGAN BURRITO BOWLS
23
Place all of the components in different bowls on the table and let everyone build their own burrito bowl from their favorite ingredients and garnishes. Enjoy!
Notes
Choose whatever quick-cooking rice you have on hand. For the photos, I choose a 10-minute brown rice. I like to use red and green bell peppers, but feel free to choose yellow, orange, or whatever you have. I used romaine lettuce here, but I have also used spinach or mixed greens. I prefer this with tomatillo or salsa verde, but again, use whatever you have. Feel free to mix up the seasonings based on what you have available. For a dish like this, you don't need to measure the spices per say. Just add about ½ teaspoon of each and taste. If you think it needs more, add a little more. Another fun addition to this meal is corn (canned or frozen). Add to the skillet when you are heating with the beans.