Burrito Bowls | Southern Living

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.

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.

Skip the tortillas and enjoy a healthier burrito in a bowl at only 470 calories per serving.

Get the Recipe: https://www.southernliving.com/recipes/burrito-bowls-recipe

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

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