Veggie Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable meal and this vegetarian version is packed with flavor and texture. Start with a base of fluffy jasmine rice cooked with black beans and a southwest spice blend, then top it with a vibrant tomato and charred corn salsa. A drizzle of tangy lime crema and a sprinkle of Monterey Jack cheese add richness, while crunchy tortilla chips are perfect for scooping up every last bite.

This recipe comes together in just 35 minutes, making it an ideal weeknight dinner. The charred corn brings a smoky sweetness that pairs beautifully with the creamy beans and zesty lime. Feel free to adjust the heat with your favorite hot sauce-it’s all about making it your own!

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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

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

3 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, about 4-5 minutes. Stir in the rice, black beans, stock concentrate (if using) and half the Southwest Spice. Add 3/4 cup water (1 1/2 cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover, reduce heat to a gentle simmer and cook until the rice is tender, about 15 minutes. Turn off the heat and let it sit covered.
3. While the rice cooks, dry the corn thoroughly with paper towels to remove as much moisture as possible. Heat a large pan over high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 3-4 minutes (4-5 minutes for 4 servings). If the corn starts to pop, cover the pan. Season with salt and pepper.
4. Dice the tomato. Zest and quarter the lime. Finely chop the cilantro. In a medium bowl, combine the diced tomato, charred corn, remaining Southwest Spice, half the cilantro, a drizzle of olive oil, a pinch of lime zest and a squeeze of lime juice to taste. Season generously with salt and pepper.
5. In a small bowl, combine the sour cream with the remaining lime zest and lime juice to taste. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. When the rice is done, fluff it with a fork and season with salt and pepper. Divide the rice among bowls. Top with the tomato-corn salsa, sprinkle with Monterey Jack cheese and the remaining cilantro. Drizzle with the lime crema and hot sauce to taste. Serve with tortilla chips and any remaining lime wedges.

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. Adjust cooking time and liquid accordingly.

Can I make this recipe vegan?

Absolutely! Use vegan butter or oil instead of butter and replace sour cream with a plant-based alternative. Omit the cheese or use a vegan cheese.

How do I store leftovers?

Store the rice, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving.