Vegetarian Barbacoa Burrito Bowl

Discover the bold and smoky flavors of this Vegetarian Barbacoa Burrito Bowl, a satisfying meat-free twist on a classic favorite. Tender, roasted portobello mushrooms are coated in a zesty chipotle adobo marinade, delivering a depth of flavor that’s both spicy and savory. Paired with hearty black beans, sweet corn, fluffy rice, and fresh toppings like creamy avocado, juicy cherry tomatoes, and tangy sour cream, this vibrant bowl is a feast for the senses. Ready in under an hour, it’s a perfect weeknight dinner for vegetarians and anyone craving a wholesome, customizable meal. Garnished with chopped cilantro and a sprinkle of cheddar cheese, this burrito bowl is an easy, crowd-pleasing way to add smoky sophistication to your table.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Clean the portobello mushrooms and remove stems. Brush the caps with a tablespoon of olive oil and pair them on a baking sheet.

Step 3

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.

Step 4

Brush both sides of the mushrooms liberally with the chipotle marinade. Reserve any remaining marinade for later.

Step 5

Bake the mushrooms in the preheated oven for about 20 minutes, flipping halfway through, until they're tender and absorbent.

Step 6

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.

Step 7

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.

Step 8

Remove mushrooms from the oven and let them rest for a few minutes before slicing them thinly.

Step 9

To assemble the burrito bowls, divide cooked rice into four serving bowls.

Step 10

Top each bowl with a portion of black bean and corn mixture, sliced mushrooms, cherry tomatoes, avocado slices, and sprinkle with cheddar cheese.

Step 11

Garnish with chopped cilantro and a dollop of sour cream.

Step 12

Serve immediately and enjoy your flavorful vegetarian barbacoa burrito bowl!

Nutrition Facts

Serving size	(2346.9g)

Amount per serving	% Daily Value*
Calories	2451.5

Total Fat 104.0g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 151.3mg	0%
Sodium 5314.4mg	0%
Total Carbohydrate 309.8g	0%
Dietary Fiber 52.0g	0%
Total Sugars 52.1g
Protein 94.6g	0%

Vitamin D 1.5IU	0%
Calcium 1069.9mg	0%
Iron 18.9mg	0%
Potassium 4621.3mg	0%

*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.

Source of Calories

Fat: 36.7%

Protein: 14.8%

Carbs: 48.5%