Zesty Black Bean and Charred Corn Burrito Bowls with Lime Crema

This vibrant burrito bowl brings together smoky charred corn, seasoned black beans, and fluffy rice, all topped with a tangy lime crema and melted Monterey Jack cheese. The combination of textures and flavors—from the creamy crema to the crunchy tortilla chips—makes every bite exciting.

Perfect for a quick weeknight dinner, this recipe uses simple ingredients to create a satisfying meal that’s packed with protein and fiber. The blue corn tortilla chips add a delightful crunch and are perfect for scooping up every last bit of the zesty rice and beans.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine the jasmine rice, 1 cup water, and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and keep covered.
2. Char the corn: While the rice cooks, heat a dry skillet or grill pan over high heat. Add the corn (husk removed) and cook, turning occasionally, until charred on all sides, about 8-10 minutes. Let cool slightly, then cut the kernels off the cob.
3. Prepare the salsa: Dice the tomato and finely chop the cilantro (reserve a bit for garnish). In a small bowl, combine the tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper to taste.
4. Make the lime crema: In another small bowl, mix the sour cream with the remaining lime juice and a pinch of salt. Stir in hot sauce to taste. Set aside.
5. Cook the beans: In a medium skillet, heat the cooking oil over medium heat. Add the black beans (drained and rinsed) and the southwest spice blend. Cook, stirring, for 2-3 minutes until heated through. Add a splash of water if needed to prevent sticking.
6. Assemble the bowls: Divide the cooked rice between two bowls. Top with the seasoned black beans, charred corn, and tomato salsa. Sprinkle with Monterey Jack cheese. Drizzle the lime crema over the top and garnish with the remaining cilantro.
7. Serve with tortilla chips: Arrange the blue corn tortilla chips on the side or on top for scooping. Enjoy immediately.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before charring in a hot skillet to get nice browning.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used for the crema.

How do I make this recipe gluten-free?

The recipe is naturally gluten-free if you use gluten-free tortilla chips. Check labels to be sure.