Burrito Bowls Recipe


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

Active Time:
10 mins
Total Time:
10 mins
4 serves

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


  • 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


  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
Calories 470
% Daily Value *
Total Fat 25g 32%
Total Carbohydrate 51g 19%
Dietary Fiber 13g 46%
Protein 17g

*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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