Smoky Black Bean and Charred Corn Burrito Bowls with Lime Crema

Burrito bowls are the ultimate customizable meal and this version brings together smoky charred corn, hearty black beans and fluffy jasmine rice for a satisfying vegetarian dinner. The star of the show is the charred corn and tomato salsa, which adds a sweet and smoky pop in every bite. A drizzle of lime crema and a sprinkle of Monterey Jack cheese take it over the top.

Serve with crunchy blue corn tortilla chips for scooping up every last bit-it’s the perfect combination of textures and flavors. Whether you’re cooking for yourself or a crowd, these bowls come together quickly and are sure to impress.

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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, keeping them separate.
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, veggie stock concentrate and half the Southwest Spice Blend (reserve the rest). Add ¾ cup water and a big 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 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 Roma 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 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 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 mixture between bowls. Top with the corn salsa, Monterey Jack cheese and remaining cilantro. Drizzle with the lime crema and hot sauce to taste. Serve with blue corn tortilla chips and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, you can use frozen corn. Thaw it first and pat it very dry with paper towels before charring to ensure it gets nicely browned.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well in place of sour cream for the lime crema.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and beans in the microwave or on the stovetop and add fresh toppings before serving.