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I like burritos without the tortilla because it is so much more convenient to eat out of a bowl than having to wipe your mouth after every bite, especially when eating in public. These tortilla less burritos sold as Bare Burritos in Baja Fresh and Burrito bowl in Chipotle grill are my absolute favorites. All the fixings of burrito layered in a bowl instead of wrapping a tortilla.. super convenient. Also don’t you think that bowls hold more food than tortillas?? These bowls are layered with flavored rice, beans and roasted veggies; garnished with cheese, sour cream, guacamole and salsa...


4 serving

Total time

65 minutes






  • 1 cup Rice (Long grain)
  • 2 cups Beans pinto beans (cupsa – I used each of Black and)
  • 1 cup Salsa salsa (– homemade or store bought, I used store bought Mild)
  • 1 onion (– small, finely chopped)
  • 2 cloves garlic (– minced)
  • 2 tsps cumin (powder)
  • 2 tsps chili powder
  • to taste Salt
  • 2 peppers ((chopped into 1" pieces -- I used green peppers, but any color pepper would taste great))
  • 2 onions (– medium (chopped into 1" chunks))
  • 2 zucchini (– medium (chopped again into 1" chunks))


  1. Cook rice with ½ tsp dried oregano and tiny bit of salt. Cool and keep aside.
  2. Heat 2tsp olive oil in a sauce pan; add onions and garlic till translucent. Add beans, salsa, 1 tbsp chili pd, 1 tbsp cumin pd, salt and ½ cup water; simmer on medium-low heat for 10-15 minutes.
  3. Heat a large sauté pan on medium-high heat till very hot; add 1tbsp oil and the veggies; sauté them till nicely browned and cooked through. Season with the remaining 1 tbsp of cumin and chili pds. Try not to crowd the pan with the vegetables, add in single layers and cook in batches if required. Alternatively all the veggies can be grilled for that smoky flavor.
  4. Spread a layer of rice, top with beans, veggies, rice, salsa and guacamole in that order. Enjoy with sour cream and grated cheese.
  5. View the recipe instructions at Cook's Hideout

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