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Mushroom Burrito Bowl

Easy mushroom burrito bowl containing spiced skillet mushrooms, beans, rice and more! Plant-based, vegan.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 meal
Author: Kathy Patalsky


  • skillet


  • 1 cup rice cooked
  • 3/4 cup pinto beans canned
  • 1/4 cup vegan cheese shreds optional
  • 1/3 cup salsa
  • 1/3 cup cilantro finely chopped
  • 1/4 cup sour cream vegan
  • avocado optional

Skillet Mushrooms

  • 1 1/3 cups shiitake mushrooms washed, dried and sliced
  • 2 tsp olive oil extra virgin
  • 1-2 tsp taco seasoning salted
  • 1 clove garlic minced, optional
  • 1 lime sliced


  • 2-3 tortillas warmed with vegan butter


  • Warm a skillet over high heat. Add the olive oil. When oil is hot, add in the shiitake mushrooms. Cook for 3-5 minutes, until softened and browning on the edges. Add in the taco seasoning and squeeze of lime. Turn off heat. Toss well. Set aside.
  • Warm up your rice and beans.
  • Melt cheese over beans - using microwave for 30 seconds.
  • Build your bowl: beans, rice, salsa, sour cream or guac, sprinkle cilantro over top. Squeeze lime juice over top. Add the skillet mushrooms and garnish with lime slices. Serve! Optional: serve with warmed, buttered tortillas.

Nutrition Estimate

Calories: 625kcal | Carbohydrates: 106g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1276mg | Potassium: 1681mg | Fiber: 19g | Sugar: 13g | Vitamin A: 819IU | Vitamin C: 24mg | Calcium: 159mg | Iron: 5mg