Loaded Veggie Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable meal and this version is packed with vibrant flavors and textures. We start with a base of fluffy jasmine rice simmered with black beans and a southwest spice blend, then pile on a smoky charred corn and tomato salsa, a zesty lime crema and a sprinkle of Monterey Jack cheese. The real fun comes from the crunchy blue corn tortilla chips on the side-perfect for scooping up every last bite.

This recipe comes together in about 35 minutes, making it an ideal weeknight dinner. Feel free to adjust the heat with your favorite hot sauce and don’t skip the charred corn; it adds a wonderful depth of flavor that takes the whole bowl to the next level.

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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 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, veggie stock concentrate and half of the southwest spice blend. 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 the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, 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. (If the corn starts to pop, cover the pan.) Season with salt and pepper.
4. Meanwhile, dice the tomato. Zest the lime, then quarter it. 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 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 and season with salt and pepper. Divide the rice between bowls. Top with the salsa, Monterey Jack cheese and remaining cilantro. Drizzle with the lime crema and add hot sauce to taste. Serve with blue corn tortilla chips and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute any long-grain rice, but adjust the liquid and cooking time according to the package instructions.

Is this recipe vegan?

As written, it contains sour cream, cheese and butter. To make it vegan, use plant-based sour cream, vegan cheese and a neutral oil instead of butter.

Can I make this ahead of time?

You can prepare the rice and salsa ahead and store them separately in the fridge. Assemble just before serving to keep the chips crunchy.