If you want a flavour-packed plant-based meal in 30-minutes these vegan burrito bowls are here for it! They’re fast, easy and fun to put together!
This recipe is inspired by a 10-minute meal recipe I posted on YouTube last year. Most of the recipes I create for blue border are bakes but gluten-free, vegan bakes are time intensive so when it comes to dinner time I want the recipes to be fast and easy!
These vegan burrito bowls are exactly that! I added a couple of extra steps to this version of the burrito bowls which you can make in less than 30-minutes but if 10-minutes is all you have check out the video for the original version.
The beans are inspired by a classic chilli con Carne or rather a chilli non-Carne. I’ve kept the spices minimal and included a couple of teaspoons of chipotle peppers in Abodo sauce, which adds a wonderful smokey flavour to the beans. I love smokey flavours and, they add an incredible depth to vegan and vegetarian dishes, so I didn’t stop at the chipotle. I charred a red pepper under the grill and added that to the beans as well. This step is optional but highly recommend!
What do you need to know before you make this recipe?
This is a simple 30-minute meal. Yes, it involves charring a red pepper and hunting down a tin of chipotle peppers in Abodo sauce, but there’s no reason to be intimidated by either of those things! Chuck your pepper under the grill while you chop your onions and mince your garlic (and set a time for 2-minute intervals to remind you to turn it). If you can’t find chipotle peppers in a store near you, you can order them online here.
The best way to serve these vegan burrito bowls is family style. Place all the components on the table so everyone can build their own bowl.
I’ve included additional notes for this vegan burrito bowl recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
For the beans
- 1 red pepper
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
- 1 tsp. paprika smoked or sweet
- ½ tsp. fine salt
- 1 tsp. Mexican oregano (or sub with Italian)
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 2 tsp. chipotle peppers in Abodo sauce, optional
- 1 x 400g tin kidney beans, drained and rinsed
- 1 x 400g tin black beans, drained and rinsed
- 200g vegetable stock
- 1 x 400g tin plum tomatoes
- 1 Tbsp. tamari
For the rice
- ¼ cup per person of your favourite variety of rice
- salsa, homemade or store-bought
- smashed avocado
- corn chips
- sliced jalapenos, fresh or picked
- fresh coriander
- lime wedges
- shredded vegan cheese
Place the red pepper under the grill, set to the highest temperature and turn every 2 minutes until all sides are charred (if you have a gas hob, you can also char the pepper over the flame using a pair of metal tongs).
Place the pepper in a bowl, cover with cling film and set aside for 5 minutes. Once cool enough to handle, remove the skin and core and roughly chop.
Add the oil to a large frying pan on medium heat. Add the cumin, paprika, oregano and salt and bloom for 30 seconds.
Add the onion and garlic to the pan and cook for another minute before adding the chopped pepper. Mix in the tomato paste and chipotle and add the remaining ingredients. Stir well to ensure everything is combined and simmer on medium heat for 15-20mins.
While the beans simmer, cook your rice and prepare any additional elements you want to serve with the burrito bowls.
Serve the burrito bowls family style allowing everyone to build their own bowl.
NOTES: Vegan Burrito Bowls
What are chipotle peppers in Adobo Sauce?
Chipotle peppers are ripe jalapenos (red jalapenos) that have been smoked and dried. They are then mixed with Adobo sauce which is a combination of spices, garlic and vinegar.
Why is there tamari in this recipe?
I don’t blame you for questioning my choice to add tamari to a Mexican inspired dish, but I have a reasonable explanation. Fermented soy products, like tamari or miso, are great for adding seasoning and umami to food.
Although they have Japanese heritage, they are a lifesaver in vegan and vegetarian versions of meaty classics like a chilli con Carne or a bolognese sauce. They add a richness that can’t be achieved with salt alone and make up for the complex flavours imparted by cooked meat.
Can I make wrapped burritos with this recipe?
Absolutely! I made burrito bowls because corn tortillas are usually too small or not flexible enough for burritos, but if you don’t have a problem eating gluten, grab some large wheat tortillas and wrap it all up!
Can I serve these beans as a simple chilli?
Yes, these beans are packed with flavour. Serve them just with rice to make this recipe faster and lower fuss.
Is this recipe spicy?
The chipotle peppers have a kick to them which you can lessen by leaving out any seeds or halving the amount used in the recipe. If you are completely averse to the spice leave out the chipotle completely.