Veggie Burrito Bowls with a Tomato and Charred Corn Salsa

Name: Veggie Burrito Bowls with a Tomato and Charred Corn Salsa
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 13.4 ounce Black Beans; 13.4 ounce Corn; ½ cup Jasmine Rice; 1 tablespoon Southwest Spice Blend; 1 unit Roma Tomato; 1 unit Lime; ¼ ounce Cilantro; 4 tablespoon Sour Cream; ½ cup Mexican Cheese Blend; 1.5 ounce Tortilla Chips; 1 teaspoon Hot Sauce; 2 tablespoon Butter; 2 teaspoon Olive Oil; Salt; Pepper

6 steps

The beauty of the burrito bowl is that you can do anything you want with it—just start with some rice and let your imagination run wild. Our chefs picked a fabulous combination of veggies and additional toppings for this one: a tomato and charred corn salsa is at the center of it all, then lime crema and a sprinkle of Mexican cheese bump things up a notch. And while we’re huge fans of the beans in the rice, the thing that makes this a real winner might just be the tortilla chips for scooping everything up.

Updated at: Thu, 17 Aug 2023 13:04:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1300.1 kcal (65%)

Total Fat37 g (53%)

Carbs193.3 g (74%)

Sugars13.9 g (15%)

Protein56.3 g (113%)

Sodium1758.9 mg (88%)

Fiber34.7 g (124%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 unityellow onion

13.4 ounceblack beans

13.4 ouncecorn

½ cupjasmine rice

1 tablespoonsouthwest spice blend

1 unitroma tomato

1 unitlime

0.25 ouncecilantro

4 tablespoonsour cream

½ cupmexican cheese blend

1.5 ounceTortilla Chips

1 teaspoonhot sauce

2 tablespoonbutter

2 teaspoonolive oil

salt

pepper

Instructions

Step 1

Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse black beans and corn, keeping them separate.

Knife

yellow onion1 unit

black beans13.4 ounce

corn13.4 ounce

Step 2

Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. Stir in rice, beans, and half the Southwest spice. Add ¾ cup water and 1 tsp kosher salt. Bring to a boil. Cover, reduce to a gentle simmer, and cook until tender, about 15 minutes.

Pot

CooktopHeat

butter2 tablespoon

jasmine rice½ cup

southwest spice blend1 tablespoon

Step 3

Heat a medium pan over high heat. Pat corn dry with a paper towel, removing as much moisture as possible. Add corn to pan and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.

Frying Pan

CooktopHeat

salt

pepper

Step 4

Cut tomato into small cubes. Zest 1 tsp zest from lime and cut into quarters. Finely chop cilantro. Toss tomato, corn, remaining Southwest spice, half the cilantro, half the lime zest, juice from one lime quarter, and a large drizzle of olive oil in a small bowl. Season with plenty of salt and pepper.

Knife

Bowl

roma tomato1 unit

lime1 unit

cilantro0.25 ounce

southwest spice blend1 tablespoon

olive oil2 teaspoon

Step 5

Stir together sour cream, remaining lime zest, and a squeeze of lime juice in another small bowl. Season with salt and pepper. Once rice is done, fluff grains with a fork. Stir in half the cheese. Season with salt and pepper.

Bowl

sour cream4 tablespoon

lime1 unit

salt

pepper

mexican cheese blend½ cup

Step 6

Divide rice between bowls and top with salsa. Garnish with remaining cheese and cilantro. Dollop with crema and drizzle to taste with hot sauce. Serve with tortilla chips for dipping and remaining lime for squeezing over.

cilantro0.25 ounce

mexican cheese blend½ cup

sour cream4 tablespoon