Easy Vegetarian Burrito Skillet
The 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.
Servings: 6 servings
Equipment
Ingredients
For Vegetarian Burrito Skillet
- 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
To Assemble
- handful of shredded lettuce
- spoonful of guacamole
- 10 tortilla strips
- squeeze of lime juice
Instructions
- Saute Veggies. 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. Next, add the onions and saute for 4-5 minutes. Then 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.
- Add Beans, Corn, Rice & Salsa. Add the drained black beans and corn. Mix well. 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. Add salsa - I used mild. 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. Remove the lid. Top with shredded Mexican cheese blend and sliced jalapenos (as many as you'd like). Cover and cook for 5 minutes over low to medium heat. Your burrito skillet is ready - turn off the stove. Wait 20 minutes before serving to allow the flavors to combine.
- Assemble. Serve with a side of lettuce, and top with guacamole, scallions, and tortilla strips. Add a squeeze of lime juice on top, if desired.
Notes
- Cast-iron - For the best results, use a cast-iron skillet so the veggies brown nicely, which lends to tons of flavor.
- 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.
- Salsa - For the best results, use a good-quality salsa brand or your favorite. I used Jalapa Jar mild salsa from Whole Foods.
- Rice - Use pre-cooked rice to save time - frozen or one-day-old rice works. I used Trader Joe's organic frozen brown rice.
Nutrition
Calories: 287kcal | Carbohydrates: 39g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 165mg | Potassium: 461mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1655IU | Vitamin C: 141mg | Calcium: 159mg | Iron: 2mg