Loaded Veggie Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable meal and this veggie-packed version is a total crowd-pleaser. We start with fluffy cilantro-lime rice, then layer on seasoned black beans, a vibrant tomato and charred corn salsa and a tangy lime crema. A sprinkle of Monterey Jack cheese and a side of crunchy blue corn tortilla chips make every bite satisfying.

This recipe is all about fresh flavors and simple steps. The charred corn adds a smoky sweetness, while the lime crema brings a cool, zesty finish. Whether you’re meal-prepping or serving a weeknight dinner, these bowls come together quickly and are sure to become a favorite.

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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

3 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the corn and tomato salsa: While the rice cooks, heat a dry skillet over medium-high heat. Add the corn (kernels cut from the cob) and cook, stirring occasionally, until charred in spots, about 3-4 minutes. Transfer to a bowl. Dice the tomato and add to the corn. Stir in half the cilantro (chopped), a squeeze of lime juice and salt and pepper to taste. Set aside.
3. Make the lime crema: In a small bowl, combine sour cream, the remaining lime juice and a pinch of salt. Stir in hot sauce to taste. Set aside.
4. Season the black beans: Drain and rinse the black beans. In the same skillet used for corn, add a drizzle of oil over medium heat. Add the beans and the Southwest spice blend. Cook, stirring, until heated through, about 2-3 minutes. Season with salt and pepper.
5. Assemble the bowls: Divide the cilantro-lime rice between two bowls. Top with seasoned black beans, the corn-tomato salsa and a sprinkle of 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 in the skillet.

What can I substitute for the Southwest spice blend?

You can make your own by mixing 1 teaspoon each of chili powder, cumin and smoked paprika, plus a pinch of cayenne.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and beans and add fresh salsa and crema just before serving.