Vegan Mexican black bean burrito bowls made with baked potatoes, black beans, veggies, and other pantry ingredients!
Vegan Mexican Black Bean Burrito Bowls
These vegan burrito bowls are made with potatoes instead of rice!
Vegan Mexican black bean burrito bowls is a mouthful for a recipe title, but I couldn’t think of any other way to describe my favorite 30-minute one skillet dinner. I pulled this recipe from my files from when I was a grad student on a budget. I must have found it in a magazine, because my copy is hand-written and stained adequately. I can’t believe I haven’t made this recipe in years, because it was truly one of my favorite meals to make back then!
The ingredients are all in my pantry, and dinner comes together quickly. All you need is:
- tortillas (corn or flour, your choice)
- black beans
- canned tomatoes
- canned green chiles
- onion and garlic
- red bell pepper (can be omitted)
- russet potatoes
- lime juice
The lime juice is really what pulls everything together in this skillet. Tangy lime juice mimics sour cream, counterbalances the smoky cumin, and provides liquid that the tortillas soak up. Truly: do not skip the lime juice! Bottled is fine, too!
Speaking of the tortillas here, they soak up the flavors of lime juice and tomatoes and become my favorite part of this skillet meal. Funny thing I want to mention: I photographed these vegan Mexican black bean burrito bowls in a way to show you each individual part of the recipe. However, when I serve these to my family, I typically stir it all together in a tangled mess. This lets the tortillas and potatoes soak up all of the yummy sauces! Here’s a photo of what this skillet actually looks like when I serve it:
See?–it’s just not as photogenic, right? But it’s just as delicious! By the way, here is the 10″ pan that I use.
Additions to your black bean burrito bowls:
If you want to add sliced avocado on top, it’s delicious! Other yummy additions include: frozen corn, fresh salsa, and pickled jalapeños. And, if you’re not a strict vegan, sour cream and cheese are welcome here. My kids eat this with a scoop of sour cream and extra cheese on top, of course. I’ve been known to eat leftovers with a fried egg the next day.
I’ve made copycat Chipotle inspired burrito bowls at home before, but they required multiple pans. To count it all up: one saucepan for rice, one pan for beans, plus a skillet for veggies! Then, I also had a bowl for guacamole, cheese, sour cream, etc. on the side, too–way too many dirty dishes! By the time the dishes are done from making that version, it would be easier to just go to Chipotle. But that’s not the case with this recipe–it all comes together in one skillet in just 30 minutes!
Vegan Mexican recipe
My husband went fully vegan a few months ago in order to address genetically high cholesterol. He’s had it since he was 6 years old, and even after Marine Corps boot camp (the maximum amount of diet and exercise one can possible achieve), it was still high. So, yes, he does take medicine for it, but we considered a dietary change to support it.
To be honest, going fully vegan was only partially hard for my family. We don’t eat much meat anyway, but dairy is my crutch. My daughter has never liked much meat, so it’s easiest for her. The kids and I add our dairy additions to this vegan burrito bowl most of the time, but overall, no one feels deprived by this easy pantry meal.
Check out my other recipes using canned beans if you’re into easy pantry meals!
- 2 medium Russet potatoes, scrubbed clean
- 2 teaspoons neutral oil (canola or grapeseed oil)
- 1/2 of a white onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 4-ounce can of diced green chiles
- 1 15-ounce can of diced tomatoes
- 1 cup of black beans
- 1 teaspoon ground cumin
- juice of 1 lime
- 4 corn tortillas, cut into strips
- First, wrap the potatoes in paper towels individually, and then cook them in the microwave until done. This takes 8-10 minutes.
- Meanwhlie, in a 10″ skillet heating over medium-high heat, add the oil.
- After the oil heats for a few seconds, add the onion to the pan and cook until translucent, 5-7 minutes.
- Next, stir in the garlic, bell pepper, chiles, tomatoes, beans, cumin and tortilla strips. Lower the heat to medium, and cook for about 5 minutes.
- When the potatoes are done, slice them into strips, holding them with a towel to protect your hand from the heat.
- Remove all ingredients from the pan by pourint it into a bowl, and then add the potatoes. Cook while stirring gently to achieve a golden crust. When they’re golden, stir everything back into the pan.
- Squeeze lime juice over everything and serve.
You can garnish with fresh cilantro, pickled jalapenos and avocado, if you like! You can also add non-vegan cheese and sour cream.
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Amount Per Serving:
Calories: 525Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 300mgCarbohydrates: 101gFiber: 21gSugar: 15gProtein: 19g
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