Vegetarian Taco Bell Inspired Cantina Bowl
Bring the vibrant flavors of Taco Bell’s popular cantina bowl to your kitchen with this mouthwatering vegetarian version, packed with wholesome, fresh ingredients. This customizable dish features a zesty cilantro-lime rice base, seasoned black beans, roasted corn, crisp shredded lettuce, creamy guacamole, tangy pico de gallo, and diced avocado—all topped with a homemade chipotle yogurt sauce for a smoky kick. Ready in just 35 minutes, this recipe combines convenience and bold flavors, making it perfect for a quick yet satisfying meal. It’s an excellent choice for meal prep or a fun taco night alternative! Make it your own by adding or swapping toppings, and savor every delicious, wholesome bite of this veggie-packed cantina bowl.
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Recipe Information
Ingredients
- 1 cup White rice
- 2 cups Vegetable stock
- 2 tablespoons Fresh lime juice
- 2 tablespoons Cilantro
- 1 cup Black beans (canned, drained, and rinsed)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 cup Pico de gallo (prepared or homemade)
- 0.5 cup Roasted corn kernels (frozen or freshly grilled)
- 0.5 cup Guacamole (prepared or homemade)
- 0.25 cup Greek yogurt (or sour cream for a vegetarian option)
- 1 tablespoon Chipotle sauce
- 1 cup Shredded lettuce
- 0.5 cup Diced avocado
Instructions
Rinse the rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rice and vegetable stock. Bring to a boil, reduce heat, and let simmer for 15-18 minutes until the rice is fully cooked.
Once the rice is cooked, fluff it with a fork and stir in the lime juice and chopped cilantro. Set aside.
In a small skillet, heat the black beans over medium heat. Season with ground cumin, paprika, and 1/2 teaspoon of salt. Stir and cook for 5 minutes until heated through. Remove from heat.
If using frozen roasted corn, heat it in a skillet until warmed through. If grilling fresh corn, char it slightly on all sides, then cut the kernels off the cob.
In a small bowl, mix the Greek yogurt or sour cream with the chipotle sauce until smooth and creamy.
To assemble the bowls, divide the cilantro-lime rice evenly between two bowls as the base.
Top each bowl with black beans, roasted corn, shredded lettuce, pico de gallo, guacamole, and diced avocado.
Drizzle the chipotle yogurt sauce over the top. Adjust toppings depending on your personal preference.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 20.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3391 mg | 72% | |
*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.
