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One Pot Burrito Bowl

A comforting and flavorful One Pot Burrito Bowl packed with savory notes of rice, black beans, and vegetables, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup rice Any type of rice works.
  • 1 can black beans, drained and rinsed Rinse to reduce sodium.
  • 1 can corn, drained
  • 1 cup cherry tomatoes, halved
  • 1 cup bell pepper, diced Any color bell pepper.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth Low sodium preferred.
  • 1 tablespoon taco seasoning
  • to taste salt and pepper
Optional Toppings
  • Fresh cilantro for garnish
  • Sour cream Optional
  • Avocado Optional

Method
 

Preparation
  1. Dice your onion, bell pepper, and mince the garlic. Halve the cherry tomatoes and set them aside.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened (about 3-4 minutes). Stir in the minced garlic and cook for another minute until fragrant.
  2. Stir in the rice, ensuring it’s coated with the oil and combined with the veggies. Cook for about 2 minutes, allowing the rice to toast slightly.
  3. Pour in the vegetable broth, black beans, corn, cherry tomatoes, and taco seasoning. Season with salt and pepper as desired and stir everything together.
  4. Bring the mixture to a gentle simmer. Cover the pot and reduce heat to low, allowing it to cook for about 20 minutes or until the rice is tender and has absorbed the liquid.
  5. Once cooked, fluff the rice with a fork. Serve your One Pot Burrito Bowl topped with fresh cilantro, and don’t forget to include sour cream and avocado for that extra creamy finish!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat with a splash of water to maintain moisture.