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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Veggie Burrito Bowl With Black Beans (Chipotle Inspired!)

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This healthy, easy Vegetarian Burrito Bowl with black beans is packed with awesome flavors! Inspired by Chipotle’s veggie bowl, it’s loaded with jalapeno peppers, black beans, onions, peppers, warm spices, hearty brown rice, sweet corn, and a secret ingredient that makes it extra filling and satisfying. It’s naturally gluten-free, easily made vegan, healthier than takeout, and is sure to become your new favorite meal!

vegetarian burrito bowl with black beans, tortilla chips, corn, cheese and lime - veggie burrito bowl recipe

This copycat Chipotle veggie bowl recipe is one of my favorite easy weeknight meals. It’s basically a deconstructed burrito with a twist: my secret ingredient – cottage cheese – adds creaminess, tangy-ness, and a protein punch; a few crumbled corn chips add great texture and crunch; and tomatoes, corn and cilantro replace the traditional lettuce often found in vegetarian burrito bowls.

It’s filling, spicy and satisfying, and takes less than 30 minutes to make!

Latest Recipe Video!

I know you may think it’s a little crazy that I add cottage cheese to my burrito bowl recipe. Trust me, I thought it was crazy at first, too, but then I tasted the fantastic flavors together and knew that it was a match made in heaven. Cottage cheese is the perfect way to add protein to your meal and enhance the creaminess and flavor with the other ingredients. 

This healthy burrito bowl has fewer calories than a burrito bowl you’d get at a restaurant, but doesn’t sacrifice any of the flavor. One huge serving has only 290 calories, 5 grams of fat, 12 grams of fiber and 16 grams of plant protein!

This simple recipe makes 4 huge servings. If you wanted smaller bowls you could also end up with 5-6 servings too. I ended up eating this the next day for leftovers! It tasted even better once all the flavors had marinated together for a while. It’s just spicy healthy goodness in a bowl. It doesn’t get better than that.

👩🏽‍🍳 Why This Recipe Works

  • Easy dinner idea the whole family will love!
  • Chipotle Inspired, Healthy Vegetarian Burrito Bowl
  • Gluten free
  • Low calorie diet friendly
  • Easy to make vegan
  • Super customizable with a variety of delicious toppings
  • Great for meal prepping healthy dinners
  • Best Veggie Burrito Bowl ever!

🥘 Ingredients

This delicious dinner recipe is easy to make with simple ingredients found at any grocery store, or you may even have some on hand already! For detailed ingredients, instructions and nutrition facts, see the recipe card below.

vegetarian burrito bowl ingredients
  • Black Beans: I used canned beans – this is the one recipe where I recommend you use canned beans and don’t rinse/drain them beforehand. If you don’t have black beans you can also use pinto beans.
  • Jalapeño Pepper: Essential for adding flavor and spice! If you’re sensitive to spice, you can omit this ingredient. Or if you need more spice, try adding a spicy salsa, a dash of cayenne pepper, diced chipotle peppers, black pepper, or even hot sauce!
  • Veggies: You can’t make a Chipotle veggie burrito bowl without veggies! And it’s such an easy way to pack in a ton of veggies. I used red onion, bell peppers and corn, but you can use any vegetables you have on hand. Cherry tomatoes, greens, or even roasted sweet potatoes would all taste great too.
  • Spices: I used ground cumin, chili powder, garlic and salt. You could also throw in some taco seasoning. Great for adding flavor without too much heat. If you don’t have fresh garlic and onions, you can use garlic powder and onion powder.
  • Rice: You can use any type of grain you like, I used brown rice, but wild rice, jasmine rice / white rice, or even cilantro lime rice would work.
  • Cottage Cheese: Yes, cottage cheese!! This is the secret ingredient to making this low calorie burrito bowl taste super decadent and also adds a ton of protein. I used low fat cottage cheese.
  • Optional Toppings: It’s a burrito bowl so you can really use any toppings you like! I chose diced tomato, chopped fresh cilantro, salsa and tortilla chips. Toppings like pico de gallo, lime juice or lime wedges, a creamy avocado sauce or guacamole, corn salsa, pumpkin seeds, or chipotle sauce would all taste great.

📖 Variations

  • Change Up The Toppings: Add some chopped or sliced avocado (or guacamole) to your black bean burrito bowl. It’s creamy and will taste excellent with the cottage cheese and other ingredients. 
  • Add in Some Greens: Try adding some chopped baby spinach, romaine lettuce, or sauteed kale to add even more color, texture and nutrients.
  • Switch The Cheese: Instead of cottage cheese, try a shredded cheese like cheddar cheese, pepper jack, monterey jack or a Mexican cheese blend. You could also try cojita cheese or queso fresco! Or, swap the cheese for a giant dollop of plain Greek yogurt!
  • Vegan Burrito Bowl Recipe: Making these healthy burrito bowls vegan is super easy! Just omit the cottage cheese and replace it with avocado or your favorite vegan sour cream.
  • Change The Grain: While black bean burrito bowls and rice is a classic combination, any grain will work great! Try a whole grain like quinoa, barley, wheat berries, or even cauliflower rice for a lower carb option.
  • Try Roasting Your Veggies: This veggie burrito bowl has sauteed veggies, but roasted veggies would be equally delicious! Fajita veggies would taste great as well.
  • Make it for Breakfast or Brunch: Add some scrambled eggs and you’ve got a healthy breakfast burrito bowl!

🔪 Instructions

Step 1: In a large skillet on the stove top, saute garlic, jalapeno, onion, and bell pepper in 1 tsp olive oil over medium heat until soft.

peppers and spices sauteeing in a pan

Step 2: Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.

black beans and peppers in a pan

Step 3: Bring the mixture to a boil, let it simmer for about 10-15 minutes.

cooked down black beans and peppers in a pan

Step 4: Once the bean mixture is done, start assembling your bowl! Put 1/4 cup cooked brown rice in a bowl, top with 1/4 of the black bean mixture, then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top. Serve warm!

vegetarian burrito bowl with black beans, tortilla chips, corn, cheese and lime - veggie burrito bowl recipe

❓Recipe FAQs

Are burrito bowls healthy?

The answer is: it depends on what you put in your bowl! If you load up your veggie burrito bowl with tons of cheese, sour cream, guacamole, rice, and meat – and don’t add any veggies or balance out the calories/carbs/fat – your bowl won’t be very healthy for you.

But this vegetarian burrito bowl recipe is super healthy (and delicious)! Here’s what makes it so good for you:

High In Protein: It’s essential to get enough protein in your diet because it’s good for your appetite, bones, muscles and even boosts your metabolism. Each serving provides you with 16 grams of heart healthy plant protein. 

Low Calorie: The key to healthy meal planning is to make super filling recipes that aren’t calorie dense. This recipe has under 300 calories in every (giant) serving, so you’ll be full and satisfied once dinner is over!

Fiber: Fiber helps control your blood sugar levels, keeps you full, and even helps with digestion — and you’ll get 12 grams of fiber in every serving.

How Do You Meal Prep These Healthy Burrito Bowls?

Meal prepping these bowls is super easy! I recommend cooking the black bean mixture and the rice the night before, and storing them in two separate containers. Then prep any toppings that require chopping (e.g. cilantro) and store them in individual containers. When you’re ready to serve, just combine everything and enjoy!

How To Store and Keep?

The key to storing burrito bowls is to keep the toppings and the base separate. Make sure the black beans & rice have cooled, then transfer to an airtight container. Put the toppings in individual airtight containers as well. Store everything in the fridge for 3-4 days. Reheat the black beans & rice in the microwave and add your favorite toppings before serving. 

Are These Veggie Burrito Bowls Kid-Friendly?

Yes! Most kids love rice and beans, and this vegetarian Mexican bowl recipe is a twist on that classic dish! The Mexican flavors are impossible to resist, and most kids will love this recipe as-is. For younger kids, you can leave off the jalapeno. For picky eaters, you can cut up the veggies super small to “hide” them in the rice & beans, and leave off any toppings they don’t like!

💭 Expert Tips

  • Make sure the black bean & corn mixture has cooled slightly before adding the toppings, so that the cottage cheese doesn’t get too warm before serving.
  • Serve with tortilla chips, corn tortillas, a gluten free tortilla, or a flour tortilla; or as part of a bigger spread!
  • Feel free to change up the toppings and ingredients with whatever you have on hand!
  • Don’t rinse & drain your black beans – be sure to use the canning liquid from the black beans – it gives the mixture a depth of flavor and richness you can’t get otherwise!
vegetarian burrito bowl with black beans, tortilla chips, corn, cheese and lime - veggie burrito bowl recipe

🍲 More Mexican Inspired Recipes!

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📋 Recipe Card

vegetarian burrito bowl with black beans, tortilla chips, corn, cheese and lime
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5 from 10 votes

Veggie Burrito Bowl (Chipotle Copycat!)

This healthy and easy Vegetarian Burrito Bowl with black beans is packed with goodness and awesome flavors! Inspired by Chipotle's veggie bowl, it’s loaded with jalapeno peppers, black beans, onions, peppers, warm spices, hearty brown rice, sweet corn, and a secret ingredient that makes it extra filling and satisfying!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 291kcal
Author: Anjali Shah

Ingredients

  • 1 tsp olive oil
  • 15 oz low sodium whole black beans 1 can
  • ½ jalapeño pepper chopped
  • 1 red onion diced
  • 1 yellow bell pepper diced
  • tsp ground cumin
  • 1 tsp chili powder
  • 2-3 cloves garlic
  • ½ tsp Salt more to taste
  • 1 cup cooked brown rice use ¼ cup cooked per bowl
  • ½ cup fresh corn use about 2 Tbsp per bowl
  • ½ cup low fat cottage cheese use 2 Tbsp per bowl
  • Chopped cilantro to taste
  • Diced tomato
  • Salsa
  • 12-16 Corn chips use 3-4 chips per bowl

Instructions

  • Saute garlic, jalapeno, onion, and bell pepper in 1 tsp olive oil until soft.
  • Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.
  • Bring the mixture to a boil, let it simmer for about 10-15 minutes.
  • Once the bean mixture is done, start assembling your bowl! Put ¼ cup cooked brown rice in a bowl, top with ¼ of the black bean mixture. Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.

Notes

Tips For Making The Perfect Vegetarian Burrito Bowl
  • Make sure the black bean & corn mixture has cooled slightly before adding the toppings, so that the cottage cheese doesn’t get too warm before serving.
  • Feel free to change up the toppings and ingredients with whatever you have on hand!
  • Don’t rinse & drain your black beans – be sure to use the canning liquid from the black beans – it gives the mixture a depth of flavor and richness you can’t get otherwise!
  • Store the black bean and rice mixture in an airtight container in the fridge for up to 3-4 days. Store the toppings separately, also in an airtight container in the fridge for up to 3-4 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 51g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 728mg | Fiber: 12g | Sugar: 5g

Posted In…

Mexican Recipes ·

Mexican flavors are perfect for easy one-pot, kid-friendly dishes like my cheesy quinoa and black bean casserole. With smart swaps, you can create a healthy version of a Mexican favorite: “guacamole” with about half the calories and 3x the protein!

Like Chipotle? You’ll love my ultimate sofritas and burrito bowls! These recipes are so easy to remix to add your own style (or use up some leftovers).

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