Smoky Black Bean and Charred Corn Burrito Bowls with Lime Crema

These burrito bowls bring together the best of Tex-Mex flavors in one hearty dish. Smoky charred corn and black beans mingle with fluffy jasmine rice, all topped with a tangy lime crema and melted Monterey Jack cheese. The crunchy blue corn tortilla chips on the side make every bite a delight.

Perfect for a busy weeknight, this recipe comes together quickly with simple ingredients. The star is the charred corn salsa, which adds a sweet and smoky note that pairs beautifully with the creamy sour cream dressing. Feel free to adjust the hot sauce to your liking.

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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 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. Drain and rinse the corn, then dry thoroughly with paper towels, removing as much moisture as possible.
2. Melt 2 tablespoons butter in a medium pot over medium-high heat. Add the diced onion and cook until softened, 4-5 minutes. Stir in the rice, black beans, stock concentrate and half the southwest spice blend. Add ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Heat a large, dry nonstick pan over high heat. Add the corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (If the corn begins to pop, cover the pan.) Season with salt and pepper.
4. While the corn cooks, dice the tomato. Finely chop the cilantro. Zest and quarter the lime. In a medium bowl, combine the charred corn, diced tomato, half the cilantro, the remaining southwest spice blend, a pinch of lime zest, a generous drizzle of olive oil and a squeeze of lime juice to taste. Season 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; season with salt and pepper. Divide between bowls and top with the corn salsa, Monterey Jack cheese and remaining cilantro. Drizzle with the lime crema and as much hot sauce as you like. Serve with tortilla chips for dipping and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thaw and dry the corn thoroughly before charring to get the best smoky flavor.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt work well for the lime crema.

How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the rice and corn salsa before serving.