Burrito Bowls

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Every bite of this burrito bowl is a delicious surprise.

Active Time:
10 mins
Total Time:
10 mins
Servings:
4

Every bite of this burrito bowl is a delicious surprise: charred corn, seasoned black beans, creamy avocado, tangy pico de gallo, cilantro-lime rice. Your family will think they are at a food festival when you serve these flavorful, meatless burrito bowls with a Southwestern flair. Make dinner even more fun by setting out all of the toppings so that everyone can build their own.

The spices on the beans add warmth and depth, while the corn adds a nice touch of natural sweetness. Searing the corn requires a good 30 to 45 seconds without stirring, so be patient for the best results. Use any semi-soft Mexican cheese for these bowls, but we like the texture of crumbled queso blanco best.

Learn how to make burrito bowls. Together, these bold ingredients come together for the perfect weeknight meal, with the finishing touches of ripe avocado and sour cream for a little extra creaminess and flair.

Burrito Bowl with toppings in small bowls nearby - Southern Living

Caitlin Bensel; Food Stylist: Torie Cox

Ingredients for Burrito Bowls

All your favorite burrito components are present here, minus the tortillas. To make burrito bowls, you'll need:

  • Unsalted black beans: A hearty, protein-rich addition.
  • Water: To cook the beans until heated through, adding moisture and helping to coat evenly with spices.
  • Chili powder: For a mild heat and smoky flavor.
  • Ground cumin: Adds a warm, earthy flavor.
  • Kosher salt: Enhances the overall flavor.
  • Olive oil: Adds richness and helps char the corn.
  • Fresh corn kernels: For a sweet, fresh addition to the bowls.
  • Fresh lime juice: Acidity to brighten the rich flavors of the dish.
  • Microwavable brown rice: A fiber-rich base to bulk up the bowls.
  • Fresh cilantro: Adds a fresh pop of herbaceous flavor.
  • Romaine lettuce hearts: For a crisp, refreshing crunch.
  • Queso blanco: A creamy, mild flavor and smooth texture.
  • Avocados: For a fresh, buttery addition.
  • Pico de gallo: Brightens the bowls with its juicy, tangy mix of tomatoes, onions, cilantro, and lime.
  • Light sour cream: Adds a creamy, tangy richness.
ingredients for burrito bowl - Southern Living

Caitlin Bensel; Food Stylist: Torie Cox

How To Make Burrito Bowls

Just heat the beans, char the corn, cook the rice (in the microwave), and in under 10 minutes you'll have your bowls assembled and ready to serve. Full instructions are below, but here's a brief recap before you get started:

  • Step 1. Cook beans: Cook beans, water, chili powder, cumin, and salt in a small saucepan until heated through. Remove from heat and keep covered.
  • Step 2. Cook corn: Heat oil medium skillet. Add corn, and cook until slightly charred. Season with lime juice and salt.
  • Step 3. Cook rice: Cook brown rice according to package instructions. Transfer to a bowl and stir in cilantro and lime juice.
  • Step 4. Assemble bowls: Portion beans, corn, rice, lettuce, cheese, and avocado into bowls. Top with pico de gallo, sour cream, and remaining cilantro.

Burrito Bowl Variations

To add your own unique twist to these burrito bowls, consider these variation ideas:

  • Protein: Add in grilled chicken, steak, shrimp, or tofu for even more protein.
  • Veggies: Add extra nutrients and color with sautéed bell peppers, onions, zucchini, sweet potatoes, or other favorite vegetables.
  • Grains: Opt for quinoa, cauliflower rice, or wild or white rice as a substitute for the brown rice, if preferred.
  • Cheese: While we love queso blanco for this recipe, you can also use a shredded Mexican blend, or cotija cheese in its place.
  • Garnishes: Swap the ripe avocado with guacamole, the sour cream with a Mexican crema, or add fresh mango or pineapple, pickled red onions, sliced jalapeños, or other toppings, as desired.

Can I Make Burrito Bowls Ahead?

These burrito bowls can be prepared ahead, for weekday lunches or dinners that you can heat up and serve in minutes. Prepare the beans, rice, and corn as directed, cool, and refrigerate in separate airtight containers for up to four days.

When ready to serve, reheat all components on the stovetop or in the microwave, and assemble the bowls as desired. You can also assemble the burrito bowls in airtight containers, and bring to the office to be reheated in the microwave for lunch when ready. Wrap and bring toppings separately to keep them fresh.

How To Store and Reheat Leftover Burrito Bowls

If you have leftover burrito bowls, store components separately if possible. If already assembled, wrap and refrigerate for up to four days. Reheat in the microwave or heat separate components on the stovetop until hot throughout. Garnish fresh before serving.

What To Serve With Burrito Bowls

Burrito bowls are a filling lunch or dinner option all on their own, especially with a variety of fresh toppings. To round out the meal, start with an appetizer of chips and guacamole or salsa, and pair the bowls with a grilled corn salad or other light side dishes. Mexican beer, margaritas, or agua fresca would also be a welcome addition.

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Editorial contributions by Katie Rosenhouse.

Ingredients

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

  • 1/4 cup water

  • 1/2 tsp. chili powder

  • 1/4 tsp. ground cumin

  • 1/2 tsp. kosher salt, divided

  • 1 Tbsp. olive oil

  • 1 cup fresh corn kernels (from 2 ears)

  • 1 Tbsp. 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 oz. queso blanco, crumbled (about 1 cup)

  • 2 ripe avocados, sliced

  • 1/2 cup pico de gallo

  • 4 Tbsp. light sour cream

Directions

  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.

    black beans in a saucepan - Southern Living

    Caitlin Bensel; Food Stylist: Torie Cox

  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.

    corn in a cast iron skillet

    Caitlin Bensel; Food Stylist: Torie Cox

  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.

    brown rice with cilantro

    Caitlin Bensel; Food Stylist: Torie Cox

  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.

    burrito bowls

    Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

  • Are burrito bowls meant to be cold?

    Burrito bowls can be served hot, warm, or cold, depending on your preference and when you're enjoying them.

  • How long do burrito bowls last in fridge?

    These burrito bowls last up to four days in the fridge, which makes them perfect for making early in the week and enjoying for lunches or dinners as needed.

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.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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