Veggie burrito bowls 

Recipe from Easy Cheesy Vegetarian

These veggie burrito bowls are the perfect easy Tex-Mex dinner: especially when they’re piled up with your favourite toppings! 

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins


  • 150 g (~ 3/4 cup) brown rice
  • 1 tbsp oil
  • 3 spring onions, sliced
  • 1 bell pepper, diced (I used yellow)
  • 3 cloves garlic, minced
  • ~ 12 cherry tomatoes, halved
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 2 tsp smoked paprika
  • Salt
  • Black pepper
  • 100 ml (~ 1/3 cup) vegetable stock
  • 1 tbsp hot sauce (however hot you like it)
  • Your choice of toppings



  1. Cook the brown rice according to the instructions on the packet – I boil mine in plenty of water until it’s just soft (around 20 minutes), then drain.
  2. Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.
  3. Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper.
  4. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.
  5. When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.


One-pan Spicy Mexican Rice Skillet 

Recipe from The Girl Who Ate Everything

One-pan Spicy Mexican Rice Skillet – spicy rice with corn, black beans, tomatoes, and jalapeno. This easy dinner is full of flavor! 

Prep Time: 5 mins
Cook Time: 15 mins


  • 1 tablespoon olive oil
  • 1 jalapeno pepper seeded and diced finely
  • 2 cloves garlic minced
  • 1 cup rice
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 cup corn
  • 1 cup chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chili powder
  • kosher salt and pepper to taste (about 1/2 to 1 teaspoon)
  • 1 tablespoon lime juice
  • 1 cup shredded Mexican blend cheese or cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • (toppings) diced avocado and sour cream


  1. In a large skillet, heat the olive oil over medium heat. Saute jalapeno pepper and garlic for about 30 seconds.
  2. Add the rice and coat with the oil and cook for about a minute.
  3. Stir in the black beans, tomatoes, yellow corn, and chicken broth into skillet. Add the cumin, red pepper flakes, chili powder, salt, and black pepper.
  4. Bring mixture to a boil, reduce heat to a simmer, and cover with a lid. Simmer on low for 15-20 minutes until rice is tender and liquid is gone.
  5. Stir in lime juice and sprinkle with cheese. Place lid on top melt cheese. Sprinkle with cilantro and top with avocado and sour cream.

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