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A colorful Vegetarian Taco Rice Bowl featuring black bean chili, corn, shredded carrots, avocado slices, and jalapeños over white rice.

Vegetarian Taco Rice Bowl

This recipe combines cooked rice with seasoned black beans and sautéed vegetables for a satisfying meatless meal. The spices bring flavor, and the toppings add texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Mexican-inspired
Servings 1 bowl

Equipment

  • Skillet
  • Serving bowls

Ingredients
  

  • 1 cup cooked rice
  • 1 cup black beans or pinto beans
  • 1 cup sautéed bell peppers and onions
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • As needed Avocado for topping
  • As needed corn for topping
  • As needed salsa for topping

Instructions
 

  • Sauté peppers and onions in olive oil until they become tender.
  • Add the beans, cumin, and paprika to the skillet. Heat the mixture through.
  • Place the cooked rice into your serving bowls.
  • Top the rice with the warm bean mixture, corn, sliced avocado, and salsa.
  • Serve the bowls warm or pack them for lunch the next day.

Notes

I enjoy how the vegetables and spices combine in this dish; it feels complete without meat.
By Grace Williams, Contributor at Recipes by Betty.
Keyword Cheap Dinners For A Family, Easy Dinner Recipes For Family, Healthy Meal Ideas, Healthy Weeknight Dinners, Kid Friendly Dinners, Quick Dinner Ideas, Vegetarian Taco Rice Bowl