Burrito Bowls

- Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

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.

Active time: 10 minutes
Total time: 10 minutes
Yields: Serves 4


calories 470

fat 25g

satfat 0.0g

monofat 0.0g

polyfat 0.0g

protein 17g

carbohydrate 51g

fiber 13g

cholesterol 0.0mg

iron 0.0mg

sodium 0.0mg

calcium 0.0mg


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

1/4 cup water

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/2 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

1/4 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

1/2 cup pico de gallo

4 tablespoons light sour cream

How to Make It

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.

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.

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.

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


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