Vegetarian Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable meal and this vegetarian version is packed with bold flavors and satisfying textures. Start with a base of fluffy jasmine rice simmered with black beans and Southwest spices, then top it with a vibrant charred corn and tomato salsa. A dollop of lime crema and a sprinkle of Mexican cheese take it over the top, while crunchy tortilla chips are perfect for scooping up every last bite.

This recipe comes together in just 35 minutes, making it an ideal weeknight dinner. The charred corn adds a smoky sweetness that pairs beautifully with the tangy crema and spicy kick of hot sauce. Feel free to adjust the heat level to your liking-it’s all about making it your own!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Drain and rinse the black beans and corn separately.
2. Melt 2 tbsp butter in a medium pot over medium-high heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the rice, black beans and half of the Southwest spice blend. Add ¾ cup water and 1 tsp kosher salt. Bring to a boil, then cover, reduce heat to a gentle simmer and cook until the rice is tender, about 15 minutes.
3. While the rice cooks, heat a medium pan over high heat. Pat the corn dry with paper towels to remove as much moisture as possible. Add the corn to the hot pan and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.
4. Cut the tomato into small cubes. Zest the lime until you have 1 tsp zest, then quarter the lime. Finely chop the cilantro. In a small bowl, combine the tomato, charred corn, remaining Southwest spice blend, half the cilantro, half the lime zest, juice from 1 lime quarter and a drizzle of olive oil. Season generously with salt and pepper.
5. In another small bowl, stir together the sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Once the rice is cooked, fluff it with a fork. Stir in half of the Mexican cheese blend. Season with salt and pepper to taste.
7. Divide the rice mixture between bowls. Top with the tomato-corn salsa. Garnish with the remaining cheese and cilantro. Dollop with the lime crema and drizzle with hot sauce to taste. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice or brown rice. Adjust the cooking time and liquid accordingly.

Is this recipe vegan?

No, it contains dairy from sour cream, cheese and butter. For a vegan version, use plant-based sour cream and cheese and substitute the butter with oil.

Can I make the salsa ahead of time?

Absolutely! The salsa can be prepared up to a day in advance and stored in the refrigerator. The flavors will meld nicely.