30-Minute Vegetarian Taco Bowls
These vegetarian taco bowls come together in about half an hour and taste like a weeknight fiesta. Smoky black beans, sweet corn, and a bright pico de gallo pile over fluffy lime rice.
They are endlessly customizable, too. Swap in whatever protein or toppings you have on hand and dinner is done.
Why These Taco Bowls Work
The rice cooks with lime zest, so every grain carries a subtle citrus note without needing a heavy sauce. The beans get a quick toss in cumin and chili, giving them a deep, smoky edge.
A dollop of cool lime crema and creamy avocado balance the warm, spiced beans. It is a bowl that hits every texture and flavor without much effort.
Ingredients
- 1 cup long-grain white rice: long-grain stays separate and fluffy
- 1 lime: you will use the zest in the rice and the juice in the pico and crema
- 2 tbsp olive oil: plus a little more for drizzling if you like
- 1 (15-oz) can black beans: drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder: use your favorite mild or medium blend
- 1 cup corn kernels: fresh or frozen; frozen corn works straight from the bag
- 1 large tomato: diced, about 1 cup
- ¼ cup finely chopped red onion
- ½ cup chopped fresh cilantro leaves and tender stems, divided: you will use half in the pico and half for topping
- 1 avocado: sliced just before serving
- ½ cup sour cream: plain Greek yogurt works too
- ½ cup crumbled Cotija cheese or feta: optional, for topping
- Salt: kosher or sea salt
Variations / Substitutions
- Swap the beans: pinto beans or black-eyed peas work with the same spices, just drain and rinse.
- Use quinoa: cook quinoa according to package directions and stir in the lime zest after fluffing.
- Skip the dairy: leave off the cheese and use a thinned, lime-spiked tahini or vegan sour cream for a vegan bowl.
- Change the salsa: a chunky mango or peach salsa in place of pico de gallo brings a sweet contrast.
For a heartier option, try Black Bean Stuffed Sweet Potatoes.
How to Make Vegetarian Taco Bowls
Step 1: Cook the Rice
In a saucepan, bring 2 cups water to a boil. Add the 1 cup rice, lime zest, and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes, until the rice is tender and the water is absorbed.
The grains will be fluffy and separate, flecked with tiny green bits of zest. Remove from heat and let it sit, covered, while you prep the toppings.
Step 2: Make the Pico de Gallo
While the rice cooks, stir together the diced tomato, red onion, half the chopped cilantro, and 1 tablespoon of lime juice. Season with a pinch of salt and let it sit for at least 5 minutes so the flavors can mingle.
The onion will soften slightly in the lime juice, taking away the raw bite. Set this aside until you are ready to assemble.
Step 3: Sauté the Beans and Corn
Heat the 2 tablespoons olive oil in a skillet over medium-high heat. Add the black beans and corn, then sprinkle in the 1 teaspoon cumin and 1 teaspoon chili powder. Cook, stirring occasionally, for 5 to 6 minutes, until the beans are hot and the corn is lightly charred in spots.
Your kitchen will smell incredible at this point. Season with salt and keep the mixture warm.
Step 4: Stir Together the Lime Crema
In a small bowl, stir the sour cream with the remaining lime juice and a pinch of salt. Add a splash of water if you want a thinner drizzle that is easier to spoon over the bowls.
The crema should be smooth and tangy, with enough lime to cut through the richness of the beans and avocado.
Step 5: Build the Bowls
Spoon the lime rice into bowls. Top with the bean and corn mixture, a generous scoop of pico de gallo, and sliced avocado. Drizzle the lime crema over everything and finish with a scatter of the remaining cilantro and crumbled cheese if using. Serve right away.
A Few Tips for the Best Taco Bowls
- Warm your bowls before loading them up if you like the rice to stay hot longer. Just rinse them with hot water and dry.
- Make extra crema and use it on tacos or scrambled eggs later in the week.
- If you do not have fresh corn, frozen is great. No need to thaw, just give it an extra minute in the pan.
- Crush a few tortilla chips over the top for extra crunch.
Storing Leftover Taco Bowls
- Refrigerate: Store the rice, beans, and pico separately in airtight containers for up to 4 days. Keep the avocado whole and slice just before serving; it browns fast.
- Reheating: Reheat the rice and beans in the microwave, then assemble fresh bowls.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, it will work. Cook it according to package directions, since it takes longer, and add the zest at the end so it does not lose its fragrance.
How do I make these bowls vegan?
Skip the sour cream and cheese or use your favorite dairy-free alternatives. The avocado adds plenty of creaminess on its own.
What can I use instead of Cotija cheese?
Crumbled feta or queso fresco are great substitutes. A sharp shredded cheddar works in a pinch.
Vegetarian Taco Bowl Recipe
Ingredients
Method
- In a saucepan, bring 2 cups water to a boil. Add the rice, lime zest, and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered.
- Stir together the tomato, red onion, half the cilantro, and 1 tablespoon lime juice. Season with salt and let sit 5 minutes.
- Heat the oil in a skillet over medium-high. Add beans, corn, cumin, and chili powder. Cook 5 to 6 minutes, stirring occasionally, until beans are hot and corn is lightly charred. Season with salt.
- Stir the sour cream with the remaining lime juice and a pinch of salt. Thin with a splash of water if desired.
- Spoon rice into bowls. Top with beans, pico de gallo, sliced avocado, crema, remaining cilantro, and cheese. Serve right away.
