Smoky Black Bean &Amp; Charred Corn Burrito Bowls with Lime Crema

These burrito bowls are packed with flavor and texture, featuring smoky black beans and rice, a vibrant charred corn and tomato salsa and a creamy lime crema. The combination of tender rice, sweet charred corn and tangy lime is absolutely irresistible.

Topped with Monterey Jack cheese and served with blue corn tortilla chips for scooping, this dish is a fun and satisfying meal that comes together in under an hour. Perfect for a weeknight dinner or a casual get-together.

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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; pat dry thoroughly with paper towels to remove 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, about 4-5 minutes. Stir in the rice, black beans, veggie stock concentrate and half the Southwest Spice blend (reserve the rest). 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 rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. 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 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, 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 if needed. Divide the rice among 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 a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

Can I make this dish ahead of time?

You can prepare the rice and corn salsa in advance. Store them separately in the refrigerator and assemble just before serving.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It uses veggie stock concentrate and sour cream, but you can use a dairy-free sour cream to make it vegan.