Mexican Charred Corn Black Bean Burrito Bowls

Burrito bowls borrow the soul of Mexican street fillings and serve them open and fork-ready. Charred sweet corn and seasoned black beans crown steamy brown rice with bright lime, avocado, and a gentle cumin-chili warmth.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 62g carbs
• 22g fat

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Ingredients

• 3 cups cooked brown rice
• 2.5 cups fresh sweet corn kernels
• 1 can (15 oz), drained canned black beans
• 2 medium heirloom tomatoes
• 2 avocado
• 1/2 small red onion
• 1/2 cup fresh cilantro
• 2 lime
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled cotija cheese
• 1/2 cup sour cream or Greek yogurt

Instructions

1. 1Warm the cooked brown rice gently if cold and fluff with a fork; keep covered so it stays steamy while you prep toppings.
2. 2Heat olive oil in a large skillet over medium-high until shimmering; add corn kernels and cook undisturbed 3 minutes until blistered and lightly charred, then stir and cook 2 more minutes.
3. 3Season the charred corn with half the chili powder, half the cumin, and salt; transfer to a bowl.
4. 4In the same skillet warm the drained black beans with the remaining chili powder, cumin, a splash of water, and salt for 3 to 4 minutes until hot and fragrant.
5. 5Dice the heirloom tomatoes and finely chop the red onion; toss them together with chopped cilantro, juice of one lime, remaining olive oil, salt, and pepper to make a quick fresh salsa.
6. 6Halve and pit the avocados, scoop the flesh, and slice or dice; squeeze the second lime over them to prevent browning.
7. 7Build each bowl starting with a generous base of brown rice, then spoon on warm black beans and charred corn side by side.
8. 8Top with the tomato-onion salsa, avocado, crumbled cotija, and a dollop of sour cream or Greek yogurt.
9. 9Taste and finish with extra lime juice or chili powder if you want more brightness or heat.
10. 10For work lunches, layer rice, beans, and corn in containers; pack salsa, avocado, cheese, and cream separately and assemble just before eating so everything stays fresh and textured.