One-Pan Vegan Burrito Bowls – Easy, Hearty, and Weeknight-Friendly

Skip the takeout and make these One-Pan Vegan Burrito Bowls at home with simple ingredients and big flavor. Everything cooks in the same skillet, so cleanup is quick and stress-free. You’ll get fluffy rice, tender beans, and colorful veggies in every bite—plus a punchy spice blend that tastes like your favorite burrito shop.

Customize with your favorite toppings and you’ve got a satisfying meal in under an hour. It’s a great option for meal prep or an easy family dinner.

One-Pan Vegan Burrito Bowls - Easy, Hearty, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Olive oil or avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice (jasmine or basmati works)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1 can (14–15 oz) diced tomatoes with juices (fire-roasted if available)
• 2 cups low-sodium vegetable broth (plus a splash more if needed)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon chipotle powder or cayenne (optional for heat)
• 1 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado or guacamole, shredded lettuce, salsa, pickled jalapeños, dairy-free sour cream, hot sauce

Method

 

1. Warm the pan: Heat 1–2 tablespoons oil in a large, deep skillet over medium heat. Choose a pan with a lid so the rice can steam properly.
2. Sauté the aromatics: Add the diced onion and bell pepper. Cook 4–5 minutes, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds until fragrant.
3. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and chipotle or cayenne (if using). Stir for 30–60 seconds to toast the spices. This step boosts flavor.
4. Toast the rice: Stir in the dry rice and cook 1 minute, coating it with the spiced oil and veggies. This helps the grains stay fluffy.
5. Add the liquids and mix-ins: Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the black beans, corn, salt, and a few grinds of pepper.
6. Simmer gently: Bring to a light boil, then reduce heat to low. Cover and simmer 18–22 minutes, or until the rice is tender and most liquid is absorbed. Avoid lifting the lid too often.
7. Rest and fluff: Remove from heat and let sit, covered, for 5 minutes. Uncover, squeeze in the lime juice, and fluff with a fork. Taste and adjust salt and pepper.
8. Garnish and serve: Sprinkle with chopped cilantro. Serve in bowls with your favorite toppings like avocado, salsa, or dairy-free sour cream.

What Makes This Recipe So Good

• Truly one-pan: The rice cooks right in the skillet with the spices, veggies, and beans, so there’s no juggling pots.
• Budget-friendly: Uses pantry staples like rice, beans, and corn for a filling, affordable meal.
• Packed with flavor: A simple spice blend delivers classic burrito bowl taste without complicated steps.
• Meal prep gold: Keeps well, reheats nicely, and is easy to portion for the week.
• Fully plant-based: High in fiber and protein with no dairy or meat, yet still hearty and satisfying.

Shopping List

• Olive oil or avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice (jasmine or basmati works)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1 can (14–15 oz) diced tomatoes with juices (fire-roasted if available)
• 2 cups low-sodium vegetable broth (plus a splash more if needed)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon chipotle powder or cayenne (optional for heat)
• 1 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado or guacamole, shredded lettuce, salsa, pickled jalapeños, dairy-free sour cream, hot sauce

Instructions

1. Warm the pan: Heat 1–2 tablespoons oil in a large, deep skillet over medium heat. Choose a pan with a lid so the rice can steam properly.
2. Sauté the aromatics: Add the diced onion and bell pepper.

   Cook 4–5 minutes, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds until fragrant.

3. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and chipotle or cayenne (if using). Stir for 30–60 seconds to toast the spices.

   This step boosts flavor.

4. Toast the rice: Stir in the dry rice and cook 1 minute, coating it with the spiced oil and veggies. This helps the grains stay fluffy.
5. Add the liquids and mix-ins: Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the black beans, corn, salt, and a few grinds of pepper.
6. Simmer gently: Bring to a light boil, then reduce heat to low.

   Cover and simmer 18–22 minutes, or until the rice is tender and most liquid is absorbed. Avoid lifting the lid too often.

7. Rest and fluff: Remove from heat and let sit, covered, for 5 minutes. Uncover, squeeze in the lime juice, and fluff with a fork.

   Taste and adjust salt and pepper.

8. Garnish and serve: Sprinkle with chopped cilantro. Serve in bowls with your favorite toppings like avocado, salsa, or dairy-free sour cream.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over medium with a splash of broth or water, or microwave in 60–90 second bursts, stirring in between.

  Add fresh toppings after reheating.

Health Benefits

• High fiber: Black beans, corn, and vegetables support digestion and keep you full longer.
• Plant protein: Beans provide steady energy and help with satiety without saturated fat.
• Micronutrients: Bell peppers and tomatoes add vitamin C and antioxidants. Lime juice provides a fresh vitamin boost and helps brighten flavor.
• Lower in sodium: Using low-sodium broth and rinsed beans helps you control salt levels.
• Healthy fats: Olive or avocado oil and optional avocado topping contribute heart-healthy fats.

Common Mistakes to Avoid

• Using the wrong rice: Stick with long-grain white rice. Brown rice needs more liquid and time, which can throw off the one-pan timing.
• Not toasting the spices: Skipping the bloom step leads to flat flavor.

  A quick toast makes a big difference.

• Lifting the lid too often: Every peek releases steam and can leave the rice undercooked. Trust the timer.
• Too much heat: A rolling boil can scorch the bottom while the rice stays hard. Keep it at a gentle simmer.
• Underseasoning: Taste at the end and add salt, lime, and a pinch of spice to balance the flavors.

Variations You Can Try

• Chipotle mushroom: Sauté sliced mushrooms with the onion and pepper.

  Add extra chipotle powder for smoky heat.

• Sweet potato twist: Dice small and sauté for 5–7 minutes before adding rice. Adds sweetness and extra fiber.
• Pinto bean swap: Use pinto beans instead of black beans for a creamier texture.
• Green rice style: Blend cilantro, jalapeño, garlic, and a little broth; stir it in with the liquids for a herby kick.
• Grain-free version: Replace rice with riced cauliflower. Reduce broth to 1/2 cup and cook uncovered for 5–7 minutes.
• Protein boost: Stir in crumbled extra-firm tofu or tempeh in step 2 and season with a bit more chili and cumin.

FAQ

Can I use brown rice?

Brown rice needs more liquid and time.

If you use it, add about 1/2 cup extra broth and increase the simmer to 35–40 minutes. Keep an eye on the liquid and adjust as needed.

What if I don’t have vegetable broth?

Water works fine. Add an extra pinch of salt and maybe a splash of tomato sauce or a bit more spices to keep the flavor bold.

How spicy is this?

It’s mild to medium as written.

For less heat, skip the chipotle or cayenne. For more heat, add extra chipotle powder or a diced jalapeño with the onions.

Can I add greens?

Yes. Stir in a few handfuls of chopped spinach or kale after cooking, then cover for 1–2 minutes until wilted.

Adjust salt and lime to taste.

How do I keep the rice from getting mushy?

Measure your liquids carefully, keep the simmer gentle, and let the rice rest covered for 5 minutes before fluffing. Avoid stirring while it cooks.

What toppings go best?

Avocado or guacamole, fresh salsa, cilantro, shredded lettuce, pickled jalapeños, dairy-free sour cream, and hot sauce all work great. A little extra lime juice brightens everything.

Can I make it oil-free?

Yes.

Sauté the onions and peppers in a splash of broth instead of oil. Keep the heat moderate and add more broth as needed to prevent sticking.

In Conclusion

These One-Pan Vegan Burrito Bowls deliver comfort, convenience, and plenty of flavor with minimal cleanup. The ingredients are simple, the method is straightforward, and the results are consistently satisfying.

Make it as written for an easy dinner, or tweak the spices and toppings to fit your mood. Either way, you’ll have a colorful, hearty bowl that’s perfect for busy weeknights and meal prep alike.