Vegetarian Barbacoa Burrito Bowl
Flavored with smoky chipotle peppers in adobo sauce and packed with wholesome ingredients, this Vegetarian Barbacoa Burrito Bowl is a vibrant, plant-based twist on a Tex-Mex favorite. Juicy, roasted portobello mushrooms take center stage, marinated in a zesty blend of lime juice, cumin, and oregano for a bold barbacoa-inspired flavor. Layered over fluffy white or brown rice and complemented by a hearty black bean and corn mixture, this bowl is bursting with texture and taste. Cherry tomatoes, creamy avocado slices, and a sprinkle of sharp cheddar cheese add freshness and richness, while a dollop of sour cream and a sprinkle of cilantro provide the perfect finishing touch. Quick to prepare and fully customizable, this healthy and satisfying meal is ideal for weeknight dinners or make-ahead lunches. Get ready to enjoy a bowl full of flavor in under an hour!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 can (15 oz) Black beans
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 can (7 oz) Chipotle peppers in adobo sauce
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 cups Cooked white or brown rice
- 1 cup, fresh or frozen Corn kernels
- 1 cup, halved Cherry tomatoes
- 1 sliced Avocado
- 0.5 cup, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream
- 1 cup, grated Cheddar cheese
Instructions
Preheat your oven to 400°F (200°C).
Clean the portobello mushrooms and remove stems. Brush the caps with a tablespoon of olive oil and pair them on a baking sheet.
In a blender, combine the chipotle peppers with adobo sauce, lime juice, half of the minced garlic, cumin, oregano, salt, and black pepper. Blend until smooth.
Brush both sides of the mushrooms liberally with the chipotle marinade. Reserve any remaining marinade for later.
Bake the mushrooms in the preheated oven for about 20 minutes, flipping halfway through, until they're tender and absorbent.
While mushrooms are baking, heat a tablespoon of olive oil in a pan over medium heat. Add diced onion and sauté for 5 minutes until translucent.
Add remaining minced garlic and cook for another minute before stirring in the black beans (drained and rinsed) and corn kernels. Cook for about 5 minutes until heated through.
Remove mushrooms from the oven and let them rest for a few minutes before slicing them thinly.
To assemble the burrito bowls, divide cooked rice into four serving bowls.
Top each bowl with a portion of black bean and corn mixture, sliced mushrooms, cherry tomatoes, avocado slices, and sprinkle with cheddar cheese.
Garnish with chopped cilantro and a dollop of sour cream.
Serve immediately and enjoy your flavorful vegetarian barbacoa burrito bowl!
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 309.8 g | 113% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 52.1 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4621 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
