Next time a burrito craving hits, remember that these easy bowls can be on your table in half an hour – no need to run to Chipotle! (Which is just as well for those of us who no longer live near a Chipotle or indeed any other burrito joints, and feel that loss deeply.)

There are many reasons why deconstructed burrito bowls are a winning strategy.

They are the ultimate hack for those of us who love big stuffed burritos, but couldn’t effectively wrap one if our lives depended on it.
Ideal for anyone who can’t eat flour tortilla wraps for dietary reasons, but loves the flavors of burritos.
They are a solution for those who can’t get hold of burrito sized wraps (a particular challenge for those of us outside of the Americas).
And for anyone who simply prefers to eat their dinner out of a bowl with a fork. Sometimes we just aren’t in the mood to navigate a messy burrito.

If bowl meals are a winner in your household, be sure to try my Halloumi Burger Bowls, Burrata Bowls and Falafel Bowls!

The Elements of a Vegetarian Burrito Bowl

There are really no rules here, and the quantities are all flexible, so you can pretty much wing this one. But here is my own perfect formula…

Refried beans: I love using refried beans for this bowl because they add something uniquely creamy to the mix. Make sure to choose vegetarian refried beans (if you’re in the UK, they all tend to be vegetarian, but the beans for sale in the US often have lard in them so you want to make sure they are labelled “vegetarian”). If you need to use whole beans, go ahead.
Fajita veggies: Charred smoky roasted mushrooms, onions and peppers are a great addition and big source of flavor for this bowl. You can mix up the veggies as needed, based on what you have available. The veggies will generally roast in the oven in the amount of time it takes to make everything else, so this doesn’t add much extra effort at all. I use premade fajita seasoning, but you can just shake some cumin, chili powder and/or smoked paprika + lots of salt and pepper over the veggies if you don’t have any.
Rice: I just use a microwave packet of rice here, for ease. If you want to cook your own, go for white rice to keep this as a 30 minute meal.
Pico de gallo or salsa: I mix up a quick cherry tomato pico de gallo for this recipe, and you can follow that recipe or use a premade salsa or pico de gallo of your choosing.
Lettuce: Adds a crispy fresh bite. I used gem lettuce for my bowls but Romaine or iceberg work well too.
I also add cheese, sour cream, avocado and lime wedges to my bowls. But this is super flexible. You could use guacamole instead of avocado, you could add olives or pickled onions, you could make the bowls vegan by omitting the dairy.

Leftovers & Meal Prep Tips

This recipe is enough to make 3-4 bowls, but if you don’t need that many portions straight away, you can meal prep for a future dinner.

Only heat the amount of beans that you need for your meal, and scoop the rest of the cold beans into a container. If you have a large square or rectangle container, you can can add the leftover fajita veggies and rice to the same container, to be reheated together.
Add the cold ingredients (lettuce and homemade pico de gallo) to another container.
To store your leftover avocado, I recommend mashing it with a little lime juice, salt and olive oil and putting it in the fridge.

If you don’t have quite enough beans and veggies left for more bowls, or if you just want to make something a little different, you can turn the leftovers into bean and veggie tostadas. Bake some corn tortillas (brushed with oil) on a sheet pan to crisp them up a little, then spread the beans over the top, scoop the veggies over the beans, sprinkle with cheese, and air fry or bake until heated through. Serve with the leftover rice and lettuce on the side.

More Easy Meals with Refried Beans

Cheesy Rice & Refried Bean Casserole

Air Fryer Tostadas with Beans & Cheese

Halloumi Enchiladas