---
title: Burrito Bowls with Beans, Queso, and Fajita Veggies
servings: 4
course: main
source:
  name: Rainbow Plant Life Global Flavors Meal Plan 2
  author: Nisha Vora
prep time: 30 minutes
diet: Vegan
nutrition:
  calories: 598 kcal
  fat: 18 g
  carbohydrates: 85 g
  sugar: 3 g
  protein: 25 g
  fiber: 26 g
  sodium: 529 mg
tags: [main, burrito, bowls, beans, vegan, meal-prep]
---

Gather: @./components/Cooked White Rice{3%cup}(from meal prep), @./components/Vegan Queso Sauce{0.67-1%cup}(from meal prep; see Note 1). For the saucy pinto beans: @neutral-flavored oil{1.5%tbsp}, @garlic cloves{4}(finely chopped), @jalapeño peppers{1-2}(finely chopped), @dried oregano{2%tsp}, @chili powder{1%tsp}, @ground cumin{1%tsp}, @pinto beans{2}(15-ounce / 425g; undrained; see Notes 2 and 3), @bay leaves{2}, @large lime{1}(juiced). For the fajita veggies: @neutral-flavored oil{1.5%tbsp}, @dried oregano{0.5-0.75%tsp}, @Kosher salt and freshly cracked black pepper, @medium ripe avocados{1-2}(see Note 4). For the for serving:: @cilantro{2%handful}(chopped; see Note 5), @large lime{1}(cut into wedges), @Store-bought salsa{}(optional).

Take the Cooked White Rice and Vegan Queso Sauce out of the fridge.

Make the Saucy Pinto Beans. Heat the oil in a large sauté pan (or frying pan) over medium heat. Once warm, add the garlic and jalapeños. Cook for ~{1-2%minutes}, stirring frequently, until the garlic starts to turn golden. Add the oregano, chili powder, and cumin and cook for 30 to 60 seconds, stirring frequently. Stir in the beans with their canning liquid, bay leaves, 1/2 tsp kosher salt, and pepper to taste. Cook for 7 to 10 minutes, or until beans are saucy, the liquid has evaporated quite a bit, and the mixture has thickened, stirring occasionally. If the beans appear dry, add a splash of water. Turn off the heat, discard the bay leaves, and stir in 1 1/2 tbsp of lime juice. Season with salt and pepper and more lime juice if desired.

Make the Fajita Veggies. Heat the oil in a large sauté pan (or frying pan) over medium-high heat until the oil shimmers. Add the Bell Peppers & Red Onion, oregano, 1/2 tsp kosher salt, and pepper to taste. If using 1 pepper, use only 1/2 tsp oregano. If using 2 peppers, use 3/4 tsp kosher salt. Cook for ~{7-10%minutes}, until peppers are crisp-tender and onions are softened and browned (~15 minutes if using 2 pepper). Stir just occasionally so the veggies can char a bit. If there are lots of browned bits on the pan, deglaze with a splash of water.

While the beans and/or veggies cook, prep the other ingredients. Rice: Add the Cooked White Rice to a bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through (the ice helps steam the rice and keeps it tender). Avocado: Thinly slice or dice, or tear into chunks. Add to a bowl, squeeze some lime on top, and season with salt and pepper to taste.

To assemble: Divide Cooked White Rice among bowls. Top with Saucy Pinto Beans and Fajita Veggies. Spoon a nice dollop of Vegan Queso Sauce and some avocado on each. Finish with chopped cilantro. Serve the lime wedges (squeeze on top before enjoying) and salsa (if using) on the side.

> If you want to heat up the Vegan Queso Sauce, gently heat it in a small saucepan over low heat, stirring occasionally, for 6 to 8 minutes. If it seems thick, add a splash of plant milk or water to loosen it.
> To make this meal the quickest, cook the beans at the same time as the fajita veggies in separate pans.
> If you cooked beans from scratch, add 1/2-1 cup bean cooking liquid in step 2(b) along with the beans. Add more cooking liquid as needed.
> For heartier appetites, use 2 avocado.
> Not a fan of cilantro? Simply omit it.
> Storage: Store all components separately in the fridge. The beans and fajita veggies will stay good in the fridge for 4 to 5 days. Reheat in the microwave or on the stove as desired, assembling the bowl as listed in the last step right before serving.
> Storage: Got leftover Vegan Queso Sauce or Saucy Pinto Beans? Both are freezer-friendly. For the queso, freeze for a few months; defrost in the fridge and blend again, adding a splash of plant milk or water as needed. For the beans, thaw in the fridge, and reheat on the stove or in the microwave.
> Nutrition boost: Use brown rice instead of white rice for extra fiber. For more veggies, add on chopped scallions or thinly sliced/shredded cabbage. For the cabbage, massage with a bit of lime juice and salt until softened, then fold into the hot rice. For more protein, sprinkle some roasted pepitas on top, or dollop with some vegan refried beans (such as Trader Joe’s or Siete brand).
> Shortcut: If you bought pre-seasoned beans, simply heat them up using the instructions on the can/pouch (i.e., skip step 2 entirely). If desired, season the beans with salt/pepper to taste and a squeeze or two of lime juice.