Burrito Bowls Recipe

Southern Living Staff
Updated

Yields: Serves 4

Active time: 10 minutes

Total time: 10 minutes

Ingredients

  • 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

Nutrition

calories 470

protein 17g

carbohydrate 51g

fiber 13g

fat 25g

Directions

  1. 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.

  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 1/2 teaspoons of the lime juice and remaining 1/4 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 1/2 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.