Burrito Bowls
+4 photos

Burrito Bowls

4 servings
Bites of this burrito bowl are filled with charred corn, seasoned black beans, creamy avocado, tangy pico de gallo, cilantro-lime rice. The entire family will love this meat-free dinner.

Ingredients

  • can unsalted black beans

    drained and rinsed

    1
  • 25 cup water
  • 5 teaspoon chili powder
  • 25 teaspoon ground cumin
  • 5 teaspoon kosher salt

    divided

  • olive oil
    1 tbsp
  • fresh corn kernels

    from 2 ears

    1 c
  • fresh lime juice

    divided, from 1 lime

    1 tbsp
  • pouch microwavable brown rice
    1
  • 25 cup chopped fresh cilantro

    divided

  • finely chopped romaine lettuce hearts

    from about 1 heart

    4 c
  • queso blanco

    crumbled, about 1 cup

    4 oz
  • ripe avocados

    sliced

    2
  • 5 cup pico de gallo
  • light sour cream
    4 tbsp

Directions

  1. 1

    Warm beans: Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

    Step 1
  2. 2

    Cook corn: Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.

    Step 2
  3. 3

    Prepare rice: Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.

    Step 3
  4. 4

    Assemble burrito bowls: Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.

    Step 4
Burrito Bowls
+4

Burrito Bowls

10 min4 servings

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About this Recipe

Craving a vibrant, satisfying dinner that's ready in a flash? These Burrito Bowls deliver authentic flavors and hearty satisfaction in just 10 minutes, making meat-free weeknights effortlessly delicious.

The magic of these Burrito Bowls lies in their assembly-style ease and powerful flavor combination. You'll quickly bring together charred corn, perfectly seasoned black beans, and bright cilantro-lime rice with creamy avocado and tangy pico de gallo for a meal that feels indulgent but comes together in a snap.

Prepare for a delightful dance of textures and tastes. Each spoonful offers the satisfying crunch of fresh romaine, the comforting creaminess of avocado and crumbled queso blanco, and the tender bite of black beans. The smoky char on the corn, the bright acidity of fresh lime juice, and the gentle spice of chili powder and ground cumin create a harmonious, deeply satisfying meal that’s surprisingly light yet filling. This naturally meat-free dish is a fantastic way to enjoy a full spectrum of flavors and textures without a long cooking process.

  • Cheese Swap: Don't have queso blanco? Crumbled feta, cotija, or even a mild cheddar would work well. For a dairy-free option, simply omit it.
  • Pico de Gallo Alternative: If fresh pico de gallo isn't available, a good quality store-bought salsa or even finely diced tomatoes with a pinch of salt and cilantro can substitute.
  • Sour Cream Substitute: Plain Greek yogurt can offer a similar tang and creaminess to light sour cream.

Perfect for a busy weeknight or a relaxed weekend lunch, these Burrito Bowls are a fantastic way to enjoy a colorful, flavorful meal. Serve them as a complete meal; no sides needed!

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