My oven is broken. Yup, it’s true. So now I am limited to restaurant dining, visiting Kiley’s daily, Crock Pot specialities, or stovetop cooking. My recipes are limited because I really love my oven (and I never realized how much I use it). So until my pilot light is fixed, I need to sort through my recipes to find the no-oven-required ones.
Last night, I threw together an easy meat-free meal. I wanted to use up my rice. (I really hate cooking rice if it’s not in a microwave bag – I know, lazy.) And this recipe requires some Mexican-esque staples that are already in the pantry, fridge, and freezer.
They may not be Chipotle Burrito Bowls, but they are pretty darn good. And super easy. And don’t require an oven. 🙂
Basically, it’s just your protein (black beans) mixed with sauteed onions and garlic.
Then add to your cooked rice with all your Mexican fixings (corn, salsa, cheese, hot sauce, sour cream, guacamole).
(If you have leftover rice – or want to just cook the whole box ahead of time – freeze leftover rice in Ziploc bags for later use. You can divide by serving size and then all you have to do is heat them up in minutes for a quick meal.)
Vegetarian Burrito Bowls
- 4 cups rice, cooked
- 1 onion, diced
- 2 cloves garlic
- 1 can black beans
- 1 cup salsa
- 2 cups cooked corn
- hot sauce (optional)
- sour cream (optional)
Cook rice according to package directions.
Saute onion and garlic in oil until lightly browned. Meanwhile, cook beans in a saucepan until heated through.
Once onions are browned, add beans and cook for an additional minute.
Serve over rice. Add salsa, corn, and cheese. Top with hot sauce, sour cream, or guacamole if desired.