Mexican Veg Burrito Bowls

Hola to each one of you & hope you enjoy your day!

I always see a smile on my kids lips when I say Mexican food! What we simply lovvve about Mexican food is its spicy, pungent, lemony flavours quite similar to Indian food in numerous ways. It’s crunchy, vibrant & colourful, lots of textures ranging from soft beans & salsa to crackling tortilla chips & the sheer freshness & crunch of various healthy veggies, all perfectly balanced with some sour cream/avocado and ultimately a good ol’ fashioned generous squeeze of lime juice at the end. That’s spells like perfect weekend fare to me!

What’s more, you’re eating the healthiest & tastiest parts of a tex-mex burrito bowl or taco shell, without the unnecessary unhealthy carbs & added fats, salts & sugars. And it’s so easily customizable to each one’s taste, without having to go out & eat. Add some extra cheese to your kids’ bowls from me!

Oops I almost forget to mention, it’s totally vegetarian fare here, but you can always replace the tofu/cottage cheese with some cooked & diced chicken or prawn if you prefer & still use the same recipe.

So, without much ado, let me take you straight to the recipes & detailed videos to share what we had on our table today. (3 videos to see)

Don’t forget the best part, you’re eating the rainbow mindfully!

Recipe for Mexican Veg Burrito Bowls

Ingredients for the rice

  • 1 tablespoon oil
  • 1 teaspoon lime juice
  • 1 cup long grained rice
  • Salt to taste
  • 1 tablespoon coriander leaves, chopped
  • ½ teaspoon pepper powder

Procedure for the rice (you can always use plain steamed rice)

  1. Cook the washed rice in a large pot of boiling water (3 cups water) with ½ teaspoon salt & 1 teaspoon oil bringing to a boil, cover, reduce heat to low and simmer for about 5 minutes, until the rice grains are fully cooked but not mushy.
  2. Drain into a colander & set aside to dry for 10 minutes until completely dry.
  3. In a large mixing bowl, add in salt to taste, lime juice, pepper powder & chopped coriander leaves & mix well.
  4. Add in the cooked rice & toss well with gentle strokes to avoid breaking the grains.
  5. Your rice is ready.

Ingredients for the Refried beans or Kidney beans (Rajma)

  • 3 cups boiled & drained kidney beans or Rajma (canned will also do)
  • 1 large/2 medium onions, chopped
  • 1 large size tomato, finely chopped
  • ½ red /green bell pepper, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • 3 tablespoons coriander leaves, chopped
  • 1 teaspoon lime juice
  • 1 cup water

Procedure for the Kidney beans

  1. Heat the oil in a heavy bottom saucepan/kadhai. Add the chopped onions & garlic & saute for 2 minutes until translucent.
  2. Add the minced green capsicum/red bell pepper & saute lightly.
  3. On low to medium heat, add the dry spice powders & salt to taste. Stir to combine well.
  4. Add the chopped tomatoes & saute to coat them well on medium heat.
  5. Add the boiled kidney beans, coriander leaves & lime juice.
  6. Give it a good stir & remove from heat. Your beans are ready.

Ingredients for the Cottage cheese/Paneer/Tofu

  • 1 large onion, chopped
  • 8-10 cloves garlic, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon Kashmiri red chilli powder
  • ½ teaspoon cumin powder
  • ½ teaspoon dry mango powder /amchoor else anardana powder(if available)
  • ½ teaspoon garam masala powder
  • 1 green chilli finely sliced (deseeded to cut spice) (optional)
  • ½ green capsicum/red bell pepper finely cut into long juliennes
  • 3 tablespoons fresh coriander leaves, chopped
  • 200 grams cottage cheese/paneer/else tofu (for non-dairy users), cubed

Procedure for Cottage cheese/Tofu

  1. Heat the oil in a heavy bottom saucepan/kadhai. Add the chopped onions & garlic & saute for 2 minutes until translucent.
  2. On low to medium heat, add the dry spice powders & salt to taste. Stir to combine well.
  3. Add the green capsicum/red bell pepper juliennes & saute lightly.
  4. Add the paneer/tofu cubes & saute to coat them well on low heat.
  5. Add the coriander leaves, give it a good stir & remove from heat.
  6. Your cottage cheese is ready

Other Ingredients for your bowl

  • 1 cup boiled corn kernels, mixed with a pinch of salt & pepper & ½ teaspoon lime juice
  • 1 cup finely chopped tomatoes/ cherry tomatoes, quartered
  • 2 stems spring onion leaves, finely chopped
  • 1 small onion, finely chopped
  • 2 tablespoons fresh coriander leaves
  • ½ cucumber, cut into small cubes
  • Optionals: Pickled jalapeños / pickled gherkins, tortilla chips, sour cream, fresh tomato salsa, chopped fresh lettuce, grated cheese or cheese sauce

Procedure to assemble your bowls

  1. Add the desired amount of rice at the base of your bowl.
  2. Add a row of the following:
  3. Refried beans mixture, cottage cheese or tofu mixture, fresh tomatoes, cucumbers, onions, sweet corn, spring onions & tomato salsa.
  4. If avocado is available, scoop them out, add some salt & lime juice & add a spoon full of it.
  5. Top with sour cream if available & enjoy with tortilla chips or just by itself.
  6. Your bowl of sunshine & health is ready to devour! Have a great weekend!


  • Prep all your veggies & keep aside while the kidney beans & tofu/chicken/prawn are cooking on the side.
  • These bowls are great fun weekend fare as they are easily customizable to each one’s palate. Skip & add spices & veggies/chicken/prawn to your liking.
  • Addition of sour cream or grated cheese makes it an even more super, melt-in-your-mouth dish for all ages.

Making of the Fillings

Video of the Toppings

Plating the Burrito Bowl

4 thoughts on “Mexican Veg Burrito Bowls

  1. Very colorful, love the way you play with colours and admire your patience to explain everything in detail and make the recipes sound so simple


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