Burrito Bowls

5.0
(2)
2 Reviews

Every bite of this burrito in a bowl is a delicious surprise.

By
Adam Dolge
Adam Dolge
Adam Dolge
Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram.
Southern Living's editorial guidelines
Updated on November 22, 2022
Active Time:
10 mins
Total Time:
10 mins
Servings:
4
Jump to Nutrition Facts

Charred corn, seasoned black beans, creamy avocado, tangy pico de gallo, cilantro-lime rice—every bite of this burrito in a bowl is a delicious surprise. Your family will think they are at a street food festival when you serve these flavor-filled, meatless, burrito bowls with a Southwestern flair. Make dinner more fun by setting out all of the toppings so that everyone can build their own burrito bowls. Skip the tortillas and enjoy a healthier burrito in a bowl at only 470 calories per serving. This recipe is filled with all the flavors of a burrito but without the tortilla wrap. The spices on the beans give them depth, while the corn adds a nice touch of natural sweetness. Use any semi-soft Mexican cheese, but we like the texture of caso blanco crumbled with this recipe. Searing the corn requires a good 30-45 seconds without stirring, so don't be tempted to stir immediately. Every flavor-packed, bold ingredient gives this dish its perfect flair for any weeknight, and the finishing touches of avocado and sour cream add a little extra creaminess.

Burrito Bowls Recipe
Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

Ingredients

  • 1 (15-oz.) can unsalted black beans, drained and rinsed

  • ¼ cup water

  • ½ teaspoon chili powder

  • ¼ teaspoon ground cumin

  • ½ teaspoon kosher salt, divided

  • 1 tablespoon olive oil

  • 1 cup fresh corn kernels (from 2 ears)

  • 1 tablespoon fresh lime juice (from 1 lime), divided

  • 1 (8.8-oz.) pouch microwavable brown rice

  • ¼ cup chopped fresh cilantro, divided

  • 4 cups finely chopped romaine lettuce hearts (from about 1 heart)

  • 4 ounces queso blanco, crumbled (about 1 cup)

  • 2 ripe avocados, sliced

  • ½ cup pico de gallo

  • 4 tablespoons light sour cream

Directions

  1. Combine beans, water, chili powder, cumin, and ¼ 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.

  2. 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 ½ teaspoons of the lime juice and remaining ¼ teaspoon salt. Set aside.

  3. Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 ½ teaspoons lime juice.

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

Nutrition Facts (per serving)

470 Calories
25g Fat
51g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 470
% Daily Value *
Total Fat 25g 32%
Total Carbohydrate 51g 19%
Dietary Fiber 13g 46%
Protein 17g 34%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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