Go Back
Vegetarian, healthy and super easy and fast!: Mushroom and Bean Vegetarian Burrito Bowl

Mushroom and Bean Burrito Bowl

Course Entree
Cuisine Southwestern
Author TheSpicedLife


  • 1-3 T vegetable oil (I used less because I used a nonstick pan)
  • 1-2 med-large onions, chopped
  • 6-8 cloves garlic, minced
  • 30 oz sliced crimini mushrooms
  • 1-2 t ground cumin
  • 1-2 t Ancho chile powder or New Mexico chile powder or combination of both (Chipotle would work too if heat is not an issue)
  • 1/2 t Mexican oregano
  • 1/2 cup of favorite raw tomato salsa
  • 2 15-oz cans black beans, drained and rinsed (black is our favorite but use whatever you like)
  • 10 oz bag frozen organic corn (I dislike the taste of non-organic; use what you like)
  • cooked rice for serving (we used a mix of brown and white)

Other possible garnishes:

  • salsa of choice
  • hot sauce of choice
  • grape tomatoes
  • chopped romaine hearts
  • sour cream or Greek yogurt
  • shredded cheese of choice
  • avocado chunks
  • lime wedges


  1. Heat a large skillet over medium high heat with the vegetable oil. When it is hot, add the onions with a pinch of salt. Stirring occasionally, cook the onions until they are softened and starting to brown at the edges.
  2. Add the garlic with another pinch of salt. Stir and cook for 1-2 minutes.
  3. Add the mushrooms in 3 batches, working to brown them a tad each time before stirring in the next batch.
  4. When the mushrooms are completely incorporated and cooked down, add the spices and crush the oregano as you add it as well. Start with lesser amounts of the cumin and chile powder. Stir the spices into the mixture and cook for 1-2 minutes (this will allow them to roast and permeate the entire dish).
  5. Add the tomato salsa and bring to a simmer.
  6. Mix in the beans and corn and add another pinch of salt. Cook, covered at a low simmer, for 10-20 minutes (depending on how pressed for time you are) to allow flavors to meld. If the mixture looks dry at all, add a little more salsa.
  7. Before serving, taste for salt and additional spices.
  8. I chose to mix about 1/3 of the cooked mixture into about 3-4 cups of cooked rice, thus ensuring that when we "took rice" we did not get 100% rice. Everyone knows the garnishes are the best part, but I wanted to make sure we were all getting enough protein!