Fajita Veggie Burrito Bowls

Perfectly seasoned fajitas veggies are combined with cilantro-lime rice, black beans and a flavorful avocado crema in these vegetarian burrito bowls!

Recipe features

• diet-friendly: vegan, vegetarian, gluten-free, soy-free, nut-free
• flavorful: fajita veggies, cilantro-lime rice, seasoned black beans and avocado cream make for a super flavorful meal
• meal-prep friendly: easy to double and freeze for later
• easy to customize: add extra protein, your favorite salsa, taco toppings, etc.

What you'll need

There are four main components to this recipe:

1. Fajita veggies: Red, orange and green bell pepper combine wiht red onion and seasonings to make soft, charred fajita veggies! I use a cast iron pan but any large skillet will work.
2. Cilantro-lime rice: Long-grain white rice is my go-to but you can use an equal amount of cooked brown rice if you prefer. Brown rice cooks at a 1 cup rice to 2.5 cups liquid ratio.
3. Seasoned black beans: Two cans (or about 3 cups) black beans combine with cumin, chili powder and cilantro for a flavorful plant-based protein.
4. Avocado crema: This creamy, dairy-free sauce is similar to guacamole but it is smooth and pourable.

Step by step instructions

If you make everything separately it will take a little under an hour to make this recipe. However, most of these steps can be done at the same time. If you're a multi-tasker it will only take about 30 minutes.

Making the fajita veggies

1. Heat a 12" cast iron pan or skillet over medium-high heat. Once hot, drizzle in neutral oil (canola, vegetable, olive oil, etc.).

2. Add the sliced bell peppers and onion. Sprinkle with salt. Let cook for 5 minutes, stirring only 2-3 times. The skillet may seem too small at first but the veggies will shrink as they cook.

3. After 5 minutes, sprinkle in the cumin and chili powder. Stir again. Cook for another 5 minutes, or until softened to desired consistency. I like my veggies soft but with a bit of a bite. Cook for 15 minutes total for very soft veggies.

Making the rice

I usually make rice in my Instant Pot (1 cup white rice + 1 cup water) but you can make it on the stove top instead.

Rinse the rice. In a medium pot, combine 1 cup white rice with 2 cups water. Add ¼ teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a simmer and cover. Simmer over medium-low until the rice is tender, about 15-20 minutes.

Remove from the heat and stir in the lime juice, cilantro, lime zest and black pepper. Taste for salt.

Black beans

Add the black beans, spices and vegetable broth to a medium sauce pot over medium heat. Cover and let simmer for 10 minutes, turning the heat down as needed to prevent the beans from burning.

Avocado cream

Combine all ingredients in a blender. Blend until smooth. Add 1 tablespoon water at a time to smooth to a thick pourable consistency, if needed.

Recipe FAQ and expert tips

• More toppings: Add shredded romaine, shredded cheese of choice or queso fresco, tortilla chips, sweet corn and salsa for more traditional burrito bowls.
• Protein: Add tempeh taco meat or tofu chorizo for additional protein and flavor. You can also use pinto beans or red beans in place of black beans.
• Make a burrito bar: Add all ingredients to individual serving containers along with extra toppings like refried black beans, fresh jalapenos, cherry tomatoes and a variety of salsas to make a burrito bar.

More vegetarian meal ideas

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This post was originally shared June 2, 2019 as "Vegetarian Burrito Bowls". It was updated on February 22, 2021 with new photos and an improved recipe.