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 buttery rice and black beans, then pile on a smoky charred corn and tomato salsa. A drizzle of zesty lime crema and a sprinkle of Mexican cheese take it over the top. Crunchy tortilla chips on the side make every bite irresistible.

This recipe is all about fresh ingredients and bold spices. The Southwest spice blend adds warmth, while the lime and cilantro keep things bright. It’s a complete meal in a bowl that’s perfect for busy weeknights or casual entertaining.

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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

1.5 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 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 jasmine rice, black beans and half of the Southwest spice blend. Add ¾ cup water and 1 teaspoon 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. Meanwhile, heat a medium pan over high heat. Pat the corn dry with a paper towel to remove as much moisture as possible. Add the corn to the hot pan and cook, tossing occasionally, until lightly charred, about 3-4 minutes. Season with salt and pepper.
4. Cut the Roma tomato into small cubes. Zest 1 teaspoon of zest from the lime, then cut the lime into quarters. Finely chop the cilantro. In a small bowl, combine the diced tomato, charred corn, remaining Southwest spice blend, half of the cilantro, half of the lime zest, the juice from one 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. When the rice is done, fluff it with a fork and stir in half of the Mexican cheese blend. Season with salt and pepper.
6. Divide the rice mixture between bowls. Top with the salsa, remaining cheese and remaining cilantro. Dollop with the lime crema and drizzle with hot sauce to taste. Serve with tortilla chips and remaining lime wedges for squeezing.

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 gluten-free?

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

Can I make this vegan?

Absolutely! Use a plant-based butter and sour cream and omit the cheese or use a vegan alternative.