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Taco Bowl Recipe for Weeknight Comfort
Emily

Taco Bowl Recipe for Weeknight Comfort

A quick and flavorful taco bowl with seasoned rice, protein, charred corn, and fresh toppings. It's perfect for weeknight dinners, customizable to your taste, and packed with comfort and color.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 cup black beans, drained and rinsed
  • ½ cup frozen corn kernels
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Roma tomatoes, finely diced
  • ½ medium white onion, finely diced
  • 1 large jalapeño pepper, seeded and finely diced
  • 2 tablespoons chopped cilantro
  • 1 lime, zest and juice
  • 2 avocados, sliced or diced
  • 1 cup shredded lettuce
  • ¼ cup vegan sour cream (optional)
  • 4 tablespoons vegan cheese shreds (optional)
  • Hot sauce (optional, for topping)

Method
 

  1. Preheat oven to 400°F (200°C). Lightly oil a cast-iron skillet or oven-safe pan.
  2. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 18 to 20 minutes until rice is tender.
  3. In the oven-safe pan, add olive oil and heat over medium heat. Add red bell pepper and zucchini, sauté for 2-3 minutes. Stir in black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until vegetables are tender and mixture begins to brown. Stir in corn and simmer for 2-3 minutes.
  4. Transfer the rice to the pan and stir in sautéed mixture, distributing evenly. Place the pan in the oven and bake for 15-20 minutes or until the top is slightly crunchy.
  5. While the filling bakes, prepare the pico de gallo by mixing Roma tomatoes, white onion, jalapeño, lime zest, and juice. Stir in cilantro and season with salt to taste.
  6. Once the casserole is cooked, let it rest for 5 minutes before fluffing with a fork.
  7. To serve, divide the taco bowl into four portions. Top with lettuce, avocado, vegan sour cream, vegan cheese, and hot sauce if desired.

Notes

For a meat-based version, substitute black beans with shredded halal chicken or beef seasoned with taco spices.
Feel free to omit cheese or sour cream to keep it vegan.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This recipe works well with quinoa or brown rice as healthier alternatives.