In a large non-stick pan, add the olive oil and place it over medium heat. Once hot, add the onions and garlic and cook for 2-3 minutes, until fragrant. Add the bell peppers and cook for 2 minutes. Add the meat crumbles and cook until no longer raw. Add the remaining ingredients and cook for a further 5 minutes.
Remove the filling from the heat and set aside.
Pour the rice evenly amongst the four bowls. Add the chopped tomato and black beans. Distribute the filling evenly amongst the four bowls. Serve with salsa, guacamole, and sour cream.
TO STORE: Burrito bowls should be stored in the refrigerator, covered, for up to 3 days.TO FREEZE: Cover the individual bowls and store them in the freezer for up to 6 months.TO REHEAT: Either microwave the bowls for 30 seconds or reheat in a non-stick pan.