Name: Easy Vegetarian Burrito Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp oil; 1 1/4 cups red bell pepper (chopped); 1 1/4 cups green bell pepper (chopped); 1 1/4 cups yellow bell pepper (chopped); 1 cup onion (chopped); 1 tbsp taco seasoning (I used Trader Joe's brand); 1 1/2 tsp chili powder (Mexican (not cayenne) - See Note 4); 1 tsp cumin powder; 1/2 tsp paprika; 1/2 tsp garlic powder; salt to taste; 1/4 tsp black pepper; 1 (15-ounce can) black beans, rinsed & drained; 1 cup frozen fire-roasted corn (rinsed & drained); 3 cups frozen brown rice (I used Trader Joe's organic); 1 (16-ounce jar) mild salsa (I used Jalapa Jar brand); 1 cup Mexican cheese blend (shredded); 5-12 sliced jalapeno; 1/4 cup scallions (chopped); 2-4 tbsp cilantro (chopped); handful of shredded lettuce; spoonful of guacamole; 10 tortilla strips; squeeze of lime juice

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This Easy Vegetarian Burrito Skillet is everything inside a vegetarian burrito, without the wrap. This one-pan rice skillet is loaded with veggies, black beans, and corn, then topped with salsa and cheese. This delicious dish has a cooking time of just 30 minutes, making it a quick and easy weeknight meal.

Easy Vegetarian Burrito Skillet

I’m such a sucker for Mexican food – it’s easy, cheesy, and always so satisfying. If you love burritos, just imagine all those classic fillings tossed together in one skillet. Or think of a Chipotle Burrito Bowl – but warm, melty, and made in a single pan.

This vegetarian burrito skillet is hearty, flavorful, and comes together in just 30 minutes of cooking time. It’s perfect for those busy weeknights when you need something quick but still want a nourishing, home-cooked meal.

You can stuff this skillet mix into tacos, wrap it in a burrito, serve it with eggs, or enjoy it on its own with shredded lettuce, guacamole, sour cream, and crunchy tortilla chips. It also makes a great next-day lunch – just like my Black Bean and Corn Quesadillas, Taco Bell 7-layer Burrito, or even Instant Pot Mexican Rice.

And if you’re in the mood for something baked and cheesy, pair this skillet with a side of my Vegetarian Bean and Cheese Enchiladas for the ultimate Mexican night in.

Why You’ll Love This Recipe

One-Pan Meal – Less mess and cleanup, it all comes together in one pan.
30-Minute Meal – Perfect for busy weeknights, this recipe utilizes frozen rice and canned black beans.
Vegetarian – Delicious vegetarian meal. Make it vegan by using a non-dairy cheese alternative.
Customizable – Add your favorite veggies (such as zucchini, broccoli, and spinach) and your choice of protein (tofu, chicken, or turkey).
Family-friendly – The kids will love it, and so will the adults.

Ingredients Needed

Ingredients for Vegetarian Burrito Skillet.

Chili Powder – Use Mexican chili powder, which is made with a blend of spices, and it isn’t as spicy as cayenne pepper or Indian red chili powder.
Taco Seasoning – I used Trader Joe’s taco seasoning, which is a little spicy. Use any brand you wish.
Brown Rice – Use frozen brown rice (I used Trader Joe’s) or day-old rice. I prefer brown rice over white, but you can also use white rice.
Salsa – Use a high-quality brand of salsa or your favorite, as it can make or break your dish. I used Jalapa Jar fresh Salsa, which I picked up at Whole Foods. Additionally, I used mild salsa so I can control the heat in this recipe, as the taco seasoning and jalapenos already contain heat.
Bell Peppers – I used red, yellow, and green bell peppers. Use any combination you’d like, including orange. You’ll need 1 1/4 cups of each bell pepper.
Black Beans – I used canned black beans. Ensure that you rinse and drain them thoroughly. Alternatively, you may use pinto beans.
Frozen Fire-Roasted Corn – I used Whole Foods frozen fire-roasted corn. Rinse under warm water, drain, and set aside.

A Vegetarian Burrito Skillet filled with rice, black beans, corn, salsa, melted cheese, spices, and jalapeño slices, with a portion scooped out.

Substitutions & Variations

Enchilada Sauce – You can use enchilada sauce as an alternative to salsa. I’ve also tested this recipe with enchilada sauce. Although I prefer salsa more, the dish is heavier and richer in taste with enchilada sauce.
Protein Options – For an additional boost of protein, you can add crumbled tofu, ground turkey, chicken, or beef to this recipe. I would use half the bell peppers if you choose to add additional protein.

How to Make a One-Pan Vegetarian Burrito Skillet

Saute Veggies

Diced red, yellow, and green bell peppers in a black cast iron skillet on a stovetop.

Step 1. Heat a cast-iron pan on medium heat. Once hot, add the oil, followed by the bell peppers. Do NOT add salt at this time so the peppers can brown. Sauté the peppers for 10-12 minutes, or until they are lightly browned.

Diced red and green bell peppers and chopped onions cooking in a cast iron skillet on a gas stove.

Step 2. Next, add the onions and saute for 4-5 minutes.

Diced red and green bell peppers, onions, and spices cooking in a black cast iron skillet on a stove.

Step 3. Now, add all the spices: taco seasoning, chili powder (Mexican – see notes below), paprika, cumin powder, garlic powder, and salt. Mix well and cook for a minute or two.

Diced vegetables, including bell peppers and onions with spices, sautéed in a cast iron skillet on a stovetop.

Step 4. Once the veggies are seasoned, this is what you should have.

Add Beans, Corn, Rice & Salsa

A cast iron skillet on a stove containing sautéed diced vegetables, topped with black beans and corn.

Step 5. Add the drained black beans and corn. Mix well.

A cast iron skillet on a stove contains sautéed vegetables, black beans, corn, and a mound of cooked brown rice on top.

Step 6. Then add frozen brown rice or day-old rice. Reduce the heat to low-medium heat. Cook for 4-5 minutes, or until the rice is heated through. Combine everything until well-combined.

A cast iron skillet on a stove contains rice, black beans, corn, and diced vegetables topped with salsa.

Step 7. Add salsa – I used mild.

A skillet on a stove contains a cooked mixture of rice, black beans, corn, salsa, and diced bell peppers.

Step 8. Stir until well-combined. Once you add the salsa, adjust the salt as needed. Cover with a lid for 2 minutes until the salsa and rice warm through.

Top with Cheese, Cover & Cook

A cast iron skillet topped with cheese and sliced jalapenos.

Step 9. Remove the lid. Top with shredded Mexican cheese blend and sliced jalapenos (as many as you’d like).

A stainless steel pan with a lid sits on a gas stove burner.

Step 10. Cover and cook for 5 minutes over low to medium heat.

A cast iron skillet on a stovetop filled with a cheesy, bubbling mixture of rice, black beans, corn, and sliced jalapeños.

Step 11. Your burrito skillet is ready. Wait 20 minutes before serving to allow the flavors to combine.

A colorful bowl of Mexican-inspired casserole topped with sliced jalapeños, guacamole, green onions, and tortilla strips, served with shredded lettuce on the side.

Step 12. Serve with a side of lettuce, and top with guacamole, scallions, and tortilla strips. Add a squeeze of lime juice on top, if desired.

Recipe Tips

Cast-iron – For the best results, use a cast-iron skillet so the veggies brown nicely, which lends to tons of flavor.
Salsa – For the best results, use a good-quality salsa brand or your favorite.
Rice – Use pre-cooked rice to save time – frozen or one-day-old rice works.

Serving Suggestions… so many possibilities

Serve it as is, accompanied by a side of lettuce, guacamole, sour cream, and tortilla strips.
Fill them inside hard shell tacos with lettuce, sour cream, and top with Taco Bell sauce. I tried them in tacos and they were delicious.
Spoon them into lettuce cups.
Add them inside a wrap along with lettuce, guacamole, and sour cream to make burritos. You can grill them too.
Top them over tortilla chips with additional cheese to make vegetarian nachos.
Add them to eggs to make omelets – makes a delicious and hearty breakfast.

Storage

Transfer leftovers to an air-tight container and refrigerate for up to 3-4 days. Microwave once you’re ready to eat.

Vegetarian Burrito Skillet close-up of a spoon lifting a cheesy, baked mixture with black beans, corn, and chopped vegetables from a skillet.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!