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Sofritas Burrito Bowls

Tori Cooper
Course Main


  • Sofritas click the link above for the recipe

Spanish Rice:

  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 cups long-grain white or brown rice
  • 1/4 cup tomato paste
  • 1 can diced tomatoes and green chiles
  • 2 cups vegetable broth
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt


  • 2/3 cup black beans + 2/3 cup whole kernal corn warmed
  • 1 can refried beans warmed
  • 2 cups iceberg or mixed greens lettuce shredded

Optional Toppings:

  • tomato salsa
  • guacamole


Spanish Rice:

  • Combine onion and garlic in a large skillet with about 1/4 cup water and saute over medium high heat for 3 to 4 minutes until softened and browned. Pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 25 to 35 minutes until rice is tender and liquid is absorbed. If the liquid is absorbed before the rice is tender add a bit of water to the pan.

Sofritas Tofu:

  • Click the link above for the recipe.


  • Fill your bowls with desired amounts of sofritas, rice, bean/corn mixture, refried beans, lettuce, salsa, and guacamole. Enjoy!