Smoky Veggie Burrito Bowls with Charred Corn &Amp; Lime Crema

Burrito bowls are the ultimate customizable meal-start with a bed of rice and pile on your favorite toppings. This version features a smoky black bean and rice base, topped with a vibrant tomato and charred corn salsa, creamy lime crema and a sprinkle of Mexican cheese. Crunchy tortilla chips make the perfect scooping tool.

This recipe comes together in about 35 minutes, making it an ideal weeknight dinner. The charred corn adds a sweet, smoky depth, while the lime crema brightens every bite. Feel free to adjust the heat with your favorite hot sauce.

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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 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

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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, 4-5 minutes. Stir in the rice, black beans and half the Southwest spice blend. Add ¾ cup water and 1 teaspoon kosher salt. Bring to a boil, then cover, reduce heat to a gentle simmer and cook until the rice is tender, about 15 minutes.
3. Meanwhile, heat a medium pan over high heat. Pat the corn dry with a paper towel to remove as much moisture as possible. Add the corn to the hot pan and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.
4. Cut the tomato into small cubes. Zest 1 teaspoon of zest from the lime, then cut the lime into quarters. Finely chop the cilantro. In a small bowl, combine the tomato, charred corn, remaining Southwest spice, half the cilantro, half the lime zest, juice from one lime quarter and a drizzle of olive oil. Season generously with salt and pepper.
5. In another small bowl, stir together the sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. When the rice is done, fluff it with a fork and stir in half the Mexican cheese blend. Season with salt and pepper to taste.
6. Divide the rice mixture between bowls. Top with the tomato-corn salsa, remaining cheese and remaining cilantro. Dollop the lime crema on top and drizzle with hot sauce to taste. Serve with tortilla chips and remaining lime wedges for squeezing.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thaw and pat dry before charring to achieve the same smoky flavor.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your tortilla chips and hot sauce labels to be sure.