Loaded Veggie Burrito Bowls with Charred Corn Salsa and Lime Crema

These loaded veggie burrito bowls are a fiesta of flavors and textures. Start with a base of fluffy jasmine rice simmered with black beans and a savory vegetable stock concentrate, then pile on a smoky charred corn and tomato salsa, a drizzle of tangy lime crema and a sprinkle of Monterey Jack cheese. The best part? Crunchy blue corn tortilla chips for scooping up every last bite.

This recipe is entirely vegetarian and comes together in about 35 minutes. It’s perfect for a quick weeknight dinner that feels like a treat. Feel free to customize the heat with your favorite hot sauce and adjust the lime to your taste.

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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

1.5 ounce Food Should Taste Good™ Blue Corn 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, stock concentrate and half of the Southwest Spice Blend (reserve the rest). Add ¾ cup water (1½ cups for 4 servings) and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, thoroughly dry the corn with paper towels to remove 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. (If the corn begins to pop, cover the pan.) Season with salt and pepper.
4. While the corn cooks, dice the tomato. Zest and quarter the lime. Finely chop the cilantro leaves and stems. In a medium bowl, combine the charred corn, diced tomato, half the cilantro, the remaining Southwest Spice Blend, a pinch of lime zest, a drizzle of olive oil 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 of the 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 and season with salt and pepper. Divide the rice among bowls. Top with the corn salsa, Monterey Jack cheese and remaining cilantro. Drizzle with the lime crema and add hot sauce to taste. Serve with blue corn 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 adjust the cooking time and water amount according to the package directions.

Can I make this recipe vegan?

Absolutely! Use a vegan butter or oil instead of butter and replace the sour cream with a plant-based alternative. Omit the Monterey Jack cheese or use a vegan cheese shreds.

What can I use instead of blue corn tortilla chips?

Regular corn tortilla chips or even toasted tortilla strips work well. You could also serve with warm flour tortillas on the side.