Loaded Veggie Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable dinner and this veggie-packed version is a total winner. We start with a bed of fluffy jasmine rice simmered with black beans and a savory veggie stock concentrate, then pile on a bright tomato and charred corn salsa, a drizzle of tangy lime crema and a sprinkle of Monterey Jack cheese. The best part? A handful of crunchy tortilla chips for scooping up every last bite.

This recipe comes together in just 35 minutes, making it perfect for busy weeknights. The charred corn adds a smoky sweetness that pairs beautifully with the creamy beans and zesty lime. Feel free to adjust the hot sauce to your liking-or leave it out for a milder bowl. Either way, it’s a satisfying, meatless meal that the whole family will love.

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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 unit Veggie Stock ConcentrateView 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

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 ounce Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView 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 tablespoons 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, veggie stock concentrate and half the Southwest Spice Blend. Add ¾ cup water (1½ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Dry the corn thoroughly with paper towels, removing as much moisture as possible. Heat a large pan over high heat. Add the corn and cook, stirring occasionally, until lightly charred, 3-5 minutes. (Tip: If the corn begins to pop, cover the pan.) Season with salt and pepper.
4. Meanwhile, dice the tomato. Zest and quarter the lime. Finely chop the cilantro leaves and stems. In a medium bowl, combine the diced tomato, charred corn, remaining Southwest Spice Blend, half the cilantro, a large drizzle of olive oil, a pinch of lime zest and a squeeze of lime juice to taste. Season generously with salt and pepper.
5. In a small bowl, combine the sour cream with as much remaining lime zest and juice as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice mixture with a fork; season with salt and pepper. Divide between bowls and top with the salsa, Monterey Jack cheese and remaining cilantro. Drizzle with the lime crema and hot sauce to taste. Serve with tortilla chips for dipping and any 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, but you may need to adjust the cooking time and liquid amount. For brown rice, increase water to 1 cup and cook for about 40-45 minutes.

How do I store leftovers?

Store the rice, salsa, crema and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice in the microwave or on the stovetop with a splash of water.

Can I make this vegan?

Absolutely! Use a plant-based butter or oil instead of butter and replace the sour cream with a vegan alternative or omit the crema. The cheese can be omitted or replaced with a vegan shred.