Vegetarian Burrito Bowls are a great low-spice way to get your kids to enjoy Mexican food!
I hate to talk about the weather here, but come on.
I can’t stand to stay in doors for another minute. The snow and the wind and the thermometer breaking temperatures are killing me. I don’t think I’ve ever used so many italics in my writing before. It’s because I’m just so sick of being cold. My husband and I have been watching True Detective on HBO and I’m just giddy the whole time because it looks warm, cloudy and like it’s going to rain any second. I’ve decided that my favorite type of weather is just before a warm thunderstorm. How’s that for specific?
Since I don’t think I’m going to get to the south any time soon, I need to find a way to combat all the white and brown staring at me from the other side of my frost covered window. There are so many fresh colors and flavors going on in these vegetarian burrito bowls that I think it’s a good place to start.
This is my kind of meal. I’m super obsessed with beans and eat them several nights a week. By preparing them with a little garlic and cilantro they thicken up and become super rich and delicious.
This is kind of a non-recipe. Feel free to use the ingredients listed below in a quantity that suits your preferences. You could also add other things that suit your tastes such as salsa, sour cream, or guacamole.
One last thing – what the heck is even happening on True Detective? I watch it and I love it but I can’t even follow it for a minute. I don’t even know how that’s possible.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Vegetarian Burrito Bowls
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 15 ounces canned black beans
- 3 sprigs cilantro
- Cooked Brown Rice
- Frozen corn, thawed
- Monterey Jack cheese
- Grape tomatoes, halved
- Avocado, diced
- Lime
- Cilantro, chopped
Instructions
- In a small pot, heat olive oil over medium heat. When the oil is hot, add the garlic and cook, stirring, until fragrant but not browned, about one minute. Add the black beans with their liquid and the cilantro. Bring to a bubble and reduce the heat to low. Allow to simmer for 15 minutes or until hot and thickened slightly. Discard the cilantro.
- In a bowl, layer rice, black beans, corn, cheese, tomatoes, and avocado. Add a squeeze of lime juice and sprinkle with cilantro.
Deb @ Dietitian Debbie Dishes says
I love everything about this bowl – sounds delicious! I agree with you on needing some more color in life – this winter has been a long one already. I’ve been combating the winter blues with lots of kale salads and tempeh bowls!
Lindsay Moe says
Thanks Deb! This is definitely a favorite around our house, unlike winter!
Courtney @ Neighborfood says
Seriously. I was just thinking about how I don’t want to be the one to talk about the weather, but it’s about all I can think about right now. Can’t even deal. It’s so freaking cold. I totally needed to see this bowl of bright summer sunshine. Now if only we could force spring to come just by cooking summer foods…
Lindsay Moe says
Ohh, wouldn’t that be nice? Yes, I can’t even deal. Why do I even live where there is winter??
Peter @Feed Your Soul Too says
looks really good.
Lindsay Moe says
Thanks Peter!
Katrina @ Warm Vanilla Sugar says
A good bowl like this scares all my worries away – this is definite comfort food for me. Yum!