Simple Suppers: Vegetarian Taco Bowls

This recipe… if you can even call it that… is so easy and amenable to different tastes. For the kids, I often just do rice, beans, cheese, and sour cream, then add the bells and whistles for the grown ups. It is made up of pretty much just three ingredients: rice, beans, and corn. Then you can top it with whatever you like! I generally go for tomatoes, lettuce, avocado, salsa, and tortilla chips for some crunch. 

Vegetarian Taco Bowl Recipe:

Makes 4 servings

– Brown or white rice, cooked
– Black beans sautéed with white onions, salsa, and taco seasoning
– Frozen yellow corn

Topping Options:
– Sliced avocado with sea salt
– Sliced tomatoes
– Chopped lettuce
– Salsa and/or hot sauce
– Sour cream
– Lime wedges
– Cilantro leaves
– Scallion greens
– Black olives
– Crushed tortilla chips
– Jalapeño slices



  1. Cook as much rice as you need for you or your family. I like to cook mine in broth instead of water and I add butter or ghee, and salt for extra flavor and richness. Or go for a frozen bag from Trader Joe’s and call it a day to make this even easier!
  2. Sauté one chopped white onion, stirring occasionally, for 5-7 minutes or until the onion is translucent.
  3. Add one can of black beans (rinsed and drained) and corn and stir for another minute. Add as much salsa and taco seasoning as you like and mix everything together. Let it simmer for 2-3 more minutes.
  4. Make the bowls with a scoop of rice, a scoop of beans and whatever toppings you like.
  5. Enjoy!