These Vegan Black Bean Burrito Bowls are basically healthy fast food, which is a huge WIN for busy families! Start by making a really easy, flavorful Instant Pot rice with black beans, and top your burrito bowls with your favorite vegan toppings.
This recipe is a fresh take on my old favorite oven-baked Mexican Rice but with some added beans for protein and directions for your Instant Pot! Enjoy!
Whys serve Mexican rice in a bowl?
Well, from a mom perspective, I like to serve rice in a bowl because it's less mess....you all know how easily those grains of rice spread everywhere, right????
And from a blogger perspective bowls are just, you know, trendy? And beautiful.....and I think I'm going to need a bigger bowl, because this is just soo good!
Vegan burrito bowl topping ideas
This Instant Pot rice with black beans is delicious enough to be a side dish on its own, but I love turning it into a burrito bowl. Here are my go-to toppings:
- Avocado slices - or guacamole!!
- Sliced olives
- Diced tomato
- Shredded lettuce
- Shredded purple cabbage
- Fresh squeezed lime
- Canned jalapeño slices
- Vegan sour cream
- Vegan pepper Jack shredded cheese
- Mom's best salsa
- Vegan nacho cheese sauce
Related recipe: Blacked Tofu Bowls with Black Eyed Peas
Special Ingredients:
If you've peeked at the recipe you probably noticed that it calls for a can of Rotel. That's just a widely used brand name for a can of diced tomatoes with green chilis - not spicy. Any brand will do - or you can substitute fresh garden tomatoes and chilis if you have them!! For anyone wondering what Rotel is, you can get some here (Affiliate Link) but it's available in most grocery stores! Love this stuff!
Instant Pot Talk:
There are lots of electric pressure cookers out there, both large and small, fancy and simple. This one is really the happy medium of all of those. It is:
- Not monstrous at 6 quarts, but it can cook plenty of food for our family or potluck, get-togethers, etc.
- Literally cuts your cook time down by about ⅔. It also has timer and slow-cooker functions.
- Hands-off: set it and walk away!!
- This one has a yogurt function! Vegan yogurt... swoon!!!!
Well, folks, that's all I've got to share for now! Hope you enjoy this simple and nutritious way to enjoy Mexican Rice in a burrito bowl!!
More vegan Mexican-inspired recipes:
If you’ve tried this Vegan Mexican Rice and Black Bean Burrito Bowl recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Vegan Mexican Rice and Black Bean Burrito Bowls
Ingredients
- 2 cips Long grain white rice
- 2 tablespoons Olive oil
- 10 oz Can of Rotel, diced tomatoes with green chilis - I use "original"
- 1 Onion
- 4 cloves Garlic
- 2 cups Vegetable broth, or use vegan chicken broth seasoning + water
- 1 teaspoons Himalayan salt, or other sea salt
- 1 14 oz Can black beans, drained and rinsed well (or use 2 cans if you like!)
- Burrito bowl toppings (see notes for ideas)
Special equipment
Instructions
- Rinse your rice under cool running water for several minutes. Shake vigorously in the colander to remove excess water.
- Turn your instant pot onto Sauté mode and add the 2 tablespoons olive oil. Add the rinsed rice and cook for around 5 minutes stirring occasionally.(The rice will stick a little, but just use a wooden spoon and scrape at it so it doesn’t burn. It won’t stick to the bottom at all once you add the liquid mixture.)
- In a blender, blend the can of Rotel, garlic, onion, salt, vegetable broth until smooth.
- Pour the blended mixture over the sautéed rice and stir to combine.
- Add the drained and well-rinsed black beans. Cancel your current instant pot mode and close the lid, remembering to also close the vent.
- Set to Manual-Low Pressure mode and cook for 12 minutes.
- Allow natural release for about 10 minutes after it’s done and voila!! You’re ready to eat some super yummy rice and beans! Enjoy as a side dish, or top with your favorite toppings to make vegan burrito bowls.
Notes
- You can add canned jalapeños to the blender mixture but I recommend skipping if you don't want spicy rice.
- Feel free to use fresh diced tomatoes and a few slices of jalapeños to replace the Rotel, just remember to keep the ratio similar and your goal is about 4 cups of the blended mixture.
- Burrito bowl topping ideas: avocado or guacamole, salsa, fresh diced tomatoes, shredded cabbage or shredded lettuce, sliced olives, pickled or fresh jalapeños, fresh cilantro or diced scallions, vegan sour cream, vegan nacho cheese, shredded vegan cheese.
Questions? Feedback? I love to hear from you!