Vegetarian Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable meal and this vegetarian version is packed with bold flavors and satisfying textures. Start with a base of fluffy jasmine rice simmered with black beans and aromatic spices, then pile on a vibrant tomato and charred corn salsa. A drizzle of tangy lime crema and a sprinkle of Mexican cheese take it over the top.

What really sets this bowl apart is the crunch: tortilla chips for scooping up every last bite. It’s a fun, hands-on dinner that comes together in about 35 minutes. Perfect for busy weeknights or casual gatherings, this recipe proves that plant-based eating can be both hearty and exciting.

Log in to save recipes and build weekly shopping lists.

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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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, about 4-5 minutes. Stir in the rice, black beans and half of the southwest spice blend. Add ¾ cup water and 1 teaspoon salt. Bring to a boil, then cover, reduce heat to low and simmer until the rice is tender, about 15 minutes.
3. While the rice cooks, heat a medium pan over high heat. Pat the corn dry with paper towels 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 the lime until you have 1 teaspoon zest; then quarter the lime. Finely chop the cilantro. In a small bowl, combine the tomato, charred corn, remaining southwest spice blend, half the cilantro, half the lime zest, juice from 1 lime wedge and a drizzle of olive oil. Season generously with salt and pepper.
5. In another small bowl, mix the sour cream with the remaining lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Once the rice is done, fluff it with a fork and stir in half of the Mexican cheese blend. Season with salt and pepper to taste.
7. Divide the rice mixture between bowls. Top with the tomato-corn salsa, remaining cheese and remaining cilantro. Dollop with the lime crema and drizzle with hot sauce to taste. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works well. Just be sure to pat it very dry before charring to get a good sear.

What can I substitute for Mexican cheese blend?

Shredded cheddar, Monterey Jack or a crumbled cotija cheese are great alternatives.

Is this recipe vegan?

As written, it contains butter, sour cream and cheese. To make it vegan, use plant-based butter, vegan sour cream and omit the cheese or use a vegan shred.