15 minute mexican bowls

15 Minute Vegetarian Mexican bowls

This 15 minute recipe mexican bowl is a perfect way to use those panty staples. These bowls are full of flavor and have minimal ingredients. They are customizable for picky eaters!

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One thing I can easily eat everyday is mexican style bowls. I love chipotle and I love bowls so making up a little pantry style mexican bowl was a no brainer. These bowls have minimal ingredients, they are made from pantry staples and you can add any veggies you have. I used fresh veggies but frozen roasted veggies will work wonderfully!

What makes these bowls so flavorful?

Using canned foods can make the flavoring off or can be bland. I use a lot of seasoning to make this bowl more vibrant in flavor. Spices are your best friend when it comes to jazzing up frozen or canned foods.

What you will need for this recipe

White or brown rice. I used instant but any rice will work! About 2 cups will make 4 servings. You can feed your family or have leftovers for the week.

Canned beans. Any beans will do. I used black beans , but pinto would be a great addition to these bowls. I used 1 can.

Canned tomatoes. Fire roasted canned tomatoes are highly recommend they have a great flavor and they are less metallic in taste than other canned tomatoes. You can also used regular chopped canned tomatoes, we will just add some more seasonings to it to give it more flavor!

Veggies. Frozen corn, broccoli or brussels will be perfect! I used zucchini and broccoli for my bowl.

Spinach. Or any lettuce if you have it handy. If not, no big deal skip it!

Any other toppings. You can do some cheese, avocado, sour cream, cilantro, jalapeños.

15 minute mexican bowls
15 minute mexican bowls
15 minute mexican bowls
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5 from 1 vote

15 Minute Mexican Bowls

This 15 minute recipe is a perfect way to use those panty staples. These bowls are full of flavor and have minimal ingredients.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: 15 minute, mexican bowls, vegetarian
Servings: 4
Calories: 385kcal
Cost: 15


  • 2 Cups Cooked rice White, brown, instant or quinoa
  • 1 15 oz can Fire Roasted Tomatoes Any chopped tomatoes will do
  • 1 15 oz can Black Beans or any canned bean
  • 2 Cups Chopped Roasted Vegetables Fresh or frozen will work
  • 1 /2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp chipotle powder
  • 1/8 tsp salt
  • 1 tsp oilive oil


  • Start to cook rice. If rice isn's instant, it will take about 30 minutes versus 15.
  • Drain and rinse beans in a strainer
  • chop fresh veggies add to parchement paper, drizzle with oil feel free to season a little but seasoning listed will be mixed into rice and cook on broil high for 10 minutes.
  • once rice is finsihed add all the seasonings to it and mix well, assemble in a bowl. Add beans, veggies, and top with a spoonful or two of the roasted canned tomatoes. Add toppings and enjoy.
  • If you are saving leftover for another night – mix beans and rice into a container and seperate the tomatoes and veggies. Assemble as you need.


Calories: 385kcal

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