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Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It’s made with classic Mexican spices and is done in 30 minutes.

Do you love sheet pan meals? Try sheet pan sausage and veggies, firecracker meatballs, or everything bagel chicken next.

mexican chicken, rice, and veggies on a sheet pan
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Healthy Mexican Meal Prep

It’s no secret we’re obsessed with Taco Tuesday and Mexican recipes. We could eat Mexican daily and never get sick of it. We especially love Mexican meals that are easy and healthy. So basically this sheet pan burrito bowl checks all our boxes.

If you love easy, healthy taco-inspired meals, then you’re going to love this recipe too!

It’s made with fresh veggies, rice and pre-cooked chicken sausage. The sausage includes Hatch chiles and classic Mexican spices to enhance the taco flavors in this burrito bowl. It makes it even easier to cook because the sausage is pre-cooked!

Pro tip: we love to quickly fry it on the stovetop with veggies for a simple lunch or breakfast too! Or use it in a quick dinner like chicken sausage pasta.

mexican chicken, rice, blacke beans and peppers on a sheet pan

Are Burrito Bowls Healthy?

It all depends on whether it’s “healthy” based on your standards and what’s included in the recipe.

I would definitely classify this as healthy because it’s gluten free, dairy free, anti-inflammatory and filled with quality protein, veggies and carbs.

Can you reheat a burrito bowl?

This healthy burrito bowl reheats really well which makes it great for meal prep. If you don’t eat it right away, divide it into separate glass meal prep containers . Then when you’re ready to eat them, throw them in the microwave until warm.

Can you eat burrito bowls cold? Sure you can! You don’t have to warm it up if you don’t have access to a microwave, but I personally like it better warm.

burrito bowls in a meal prep container

How to Make Sheet Pan Burrito Bowls

Mix the spices: Start by prepping your Mexican spices. Mix all of the spices in a small bowl and set aside.

mexican spices mixed in a small bowl

Prep the veggies: Next, cut all your ingredients! You’ll need to cut off the stems and seeds of 3 peppers and cut into 1 inch chunks then slice 1 yellow onion and the chicken sausage.

Bake: Next, Add it all to a VERY large sheet pan. Sprinkle with half the spice mixture and bake at 425°F for 30 minutes, stirring halfway through.

sliced chicken sausage, onion, and peppers on a sheet pan

Add the rice: Add the pre-cooked rice and the rest of the spices, toss again to coat and cook for another 5 minutes.

two images of chicken sausage and pepper with rice and beans on a sheet pan and then mexican chicken rice and beans cooked on a sheet pan

Serve right away or store for meal prep!

sheet pan burrito bowl with lime and cilantro

If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it! Also, consider leaving a star review below!

This recipe is sponsored by Al Fresco. Thank you to brands like this that believe in me and my recipes and allow me to continue to share free recipes with you! #AlfrescoAmbassador #Ad

More Mexican-inspired recipes:

Tap stars to rate!
4.93 from 14 votes

Sheet Pan Burrito Bowl

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It’s made with classic Mexican spices and is done in 30 minutes.

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Servings: 5 servings


  • 1 Tablespoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 sweet bell peppers any color (I used, yellow, red and green), diced
  • 1 medium yellow onion sliced
  • 1 (12-ounce) package Mexican Style Chicken Sausage (I used Al Fresco), chorizo or plain chicken sausage works too (Note 1 chicken breasts)
  • 4 tablespoons olive oil divided
  • 1 (15-ounce) can black beans drained and rinsed
  • 2 (8.8 ounce) package pre-cooked jasmine rice or 2 cups of leftover cooked rice (Note 2)
  • Optional for serving: fresh lime juice, fresh parsley, fresh cilantro, or avocado


  • Preheat the oven to 425°F and line a very large sheet pan with parchment paper, foil or spray with non-stick coconut oil spray. You may need to use two sheet pans if yours isn’t large enough.
  • In a small bowl, combine the chili powder, red pepper flakes, oregano, smoked paprika, cumin, garlic powder, onion powder, salt and black pepper and mix to combine. Set aside.
  • Stem and seed the peppers then cut into 1-2-inch pieces and place on the prepared sheet pan. Halve and thinly slice the onion and add them to the sheet pan with the peppers. Slice the chicken sausage on the bias in 1/2 – 1 inch pieces and add to the pan.
  • Drizzle everything with 2 tablespoons of olive oil and sprinkle with 2 tablespoons of the prepared seasoning mix. Toss to thoroughly coat then bake for 25 minutes, stirring halfway through.
  • When the 25 minutes is up, remove the sheet pan from the oven and add the pre-cooked rice and black beans to the sheet pan. Add the other 2 tablespoons of oil and the rest of the seasoning and toss to coat. Place back in the oven for 5 more minutes.
  • Remove and sprinkle with fresh cilantro and parsley and serve with a squeeze of lime juice and avocado.
Last step! If you make this, please leave a review letting us know how it was!


Note 1. Chicken Breasts. You can replace the pre-cooked chicken sausage with boneless skinless chicken breasts. Pat the chicken dry and coat it in some of the spices. Add it to the pan with the veggies and cook for 18-20 or until the chicken reaches 165°F. Remove the chicken from the pan and follow the instructions to make add the rice and beans. Slice the chicken and add serve it with the sheet pan meal.
Note 2. Rice. I used Ben’s original rice. You could your own rice with 1 cup of dry white rice. Follow the package instructions and add it to the sheet pan as directed.


  • Large sheet pan


Serving: 1bowl | Calories: 453kcal | Carbohydrates: 47g | Protein: 20.5g | Fat: 21.2g | Cholesterol: 60mg | Sodium: 1085mg | Fiber: 9g | Sugar: 5.1g | Vitamin A: 178.2IU | Vitamin C: 118.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Joni Benjamin says:

    I loved this recipe! Simple and delicious! I added some sweet jersey corn cut from the cob and reduced the cooking time because the chicken sausage was already cooked! Will be making this one often!

    1. Molly Thompson says:

      That sounds amazing! Thanks for sharing!

  2. Joni Benjamin says:

    5 stars
    This dish was simple and delicious. The only thing I added was some cooked sweet jersey corn cut off the cob. I did adjust the cooking time because the sausage I used was already cooked! Will definitely be making this again!

  3. Nancy C says:

    5 stars
    I made this one as part of weekend meal prep 😋 it stores great and makes an easy packed lunch!

    1. Molly Thompson says:

      Thanks, Nancy!

  4. Mariah says:

    Rice is gluten free?

    1. Molly Thompson says:

      Sure is!

  5. Jess says:

    5 stars
    Very quick and easy. It even pleased my husband who is a picky eater! This will be great as leftovers.

  6. Laura says:

    5 stars
    I made this recipe with Jalapeno Alfresco chicken sausages. Such a delicious and super easy dinner!

    1. Molly Thompson says:

      WOW yum! What a good idea! Glad you liked it:)