Loaded Veggie Burrito Bowls with Charred Corn Salsa and Lime Crema

Burrito bowls are the ultimate customizable meal-start with a bed of rice and let your toppings run wild. This version features a smoky charred corn and tomato salsa that brings everything to life, paired with creamy black beans and rice seasoned with a southwest spice blend.

A dollop of lime crema and a sprinkle of Mexican cheese add richness, while crunchy tortilla chips are perfect for scooping up every last bite. It’s a hearty, satisfying dinner that comes together in about 35 minutes.

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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

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

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 the southwest spice blend. Add 3/4 cup water and 1 teaspoon kosher salt. Bring to a boil, then cover, reduce heat to a gentle simmer and cook until rice is tender, about 15 minutes.
3. While rice cooks, dry the corn thoroughly with paper towels to remove as much moisture as possible. Heat a medium pan over high heat. Add the corn and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.
4. Meanwhile, small dice the tomato. Zest the lime until you have 1 teaspoon zest, then quarter the lime. Finely chop the cilantro. In a small bowl, combine the diced 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 a second small bowl, mix the sour cream with the remaining lime zest and a squeeze of lime juice. Season with salt and pepper. When the rice is done, fluff 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 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.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly. Brown rice may need about 40-45 minutes and more water.

Can I make this recipe vegan?

Absolutely. Use a plant-based sour cream or skip the crema and omit the cheese or use a vegan cheese alternative. The rest of the ingredients are naturally vegan.

What can I use instead of southwest spice blend?

You can make your own by combining 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika and a pinch of cayenne or black pepper.