Tastenexa
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Mexican
Vegetarian Burrito Bowl
30 min total15 prep15 cook2 servings490 cal
VeganVegetarianFlexitarian
A build-your-own bowl of warm cumin-spiced rice, black beans, charred corn, and creamy avocado, brightened with lime and salsa. Fast, filling, and endlessly customizable for a easy weeknight dinner.
Ingredients
pantry
- 300 gcooked rice
- 400 gblack beans
- 120 mlsalsa
- 1 tspcumin
- 1 tbspolive oil
produce
- 150 gcorn kernels
- 1avocado
- 1lime
- 2 tbspcilantro
Steps
- Drain and rinse the black beans in a colander under cold water, then set aside to drip dry.
- Dice the avocado, chop the cilantro, and cut the lime into wedges.
- Heat a dry skillet over high heat until very hot. Add the corn kernels and cook for 3–4 minutes without stirring too often, until charred in spots.
- Transfer the charred corn to a bowl. In the same skillet, warm the olive oil over medium heat, then add the black beans and cumin.
- Cook the beans for 4–5 minutes, stirring occasionally and mashing a few against the pan, until heated through and slightly thickened.
- Meanwhile, warm the cooked rice in a saucepan over low heat with a splash of water, stirring, for 2–3 minutes until steaming.
- Squeeze the juice of half the lime over the warm rice and stir through to distribute the flavor evenly.
- Divide the seasoned rice between two bowls, then top each with the warm black beans, charred corn, and diced avocado.
- Spoon a generous helping of salsa over each bowl and scatter the chopped cilantro on top.
- Serve immediately with the remaining lime wedges alongside for squeezing at the table.
Tips
- Char the corn in a dry, very hot skillet without oil — the direct heat gives it that smoky grilled flavor.
- Warm the black beans with cumin and a splash of their own liquid so they stay saucy, not dry.
- Dice the avocado just before serving to keep it from browning.
- Taste everything once assembled and finish with extra lime juice — the acidity ties the whole bowl together.
