Black Bean &Amp; Charred Corn Burrito Bowls with Lime Crema

These loaded burrito bowls bring together all the best flavors of a classic burrito in a convenient bowl. Smoky charred corn, tender black beans and fluffy jasmine rice are topped with a tangy lime crema, melted Monterey Jack cheese and crunchy blue corn tortilla chips for scooping. It’s a satisfying, veggie-packed dinner that comes together in just 35 minutes.

The star of the show is the tomato and charred corn salsa, which adds a fresh, smoky kick. A drizzle of hot sauce and a sprinkle of cilantro finish the dish. Perfect for a quick weeknight meal that feels like takeout-but better.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ¾ cup water, the veggie stock concentrate and ½ cup jasmine rice. Bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes until tender. Remove from heat and keep covered.
2. Prepare the corn: Shuck the corn and cut the kernels off the cob. In a medium skillet over medium-high heat, add 2 tsp cooking oil. Once hot, add the corn kernels and cook without stirring for 2-3 minutes until charred. Stir and cook another 1-2 minutes. Transfer to a bowl.
3. Make the salsa: Dice the tomato. Finely chop the cilantro. In a small bowl, combine the charred corn, diced tomato, half the cilantro, a squeeze of lime juice and a pinch of salt and pepper. Set aside.
4. Prepare the black beans: Rinse and drain the black beans. In the same skillet used for corn, add 2 tsp olive oil over medium heat. Add the black beans and 1 tbsp Southwest spice blend. Cook for 2-3 minutes until heated through. Season with salt and pepper. Remove from heat.
5. Make the lime crema: In a small bowl, mix the sour cream with the juice of the remaining lime half. Stir in hot sauce to taste. Season with salt.
6. Assemble the bowls: Fluff the rice with a fork. Divide the rice between two bowls. Top with the seasoned black beans, charred corn salsa and shredded Monterey Jack cheese. Drizzle with lime crema and garnish with remaining cilantro. Serve with blue corn tortilla chips on the side for scooping.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw it first and pat dry before charring to get a good sear.

What can I substitute for sour cream?

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

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your tortilla chips are certified gluten-free if needed.