Shrimp & Black Bean Burrito Bowls
with Charred Corn, Blue Corn Tortilla Chips & Tomato Salsa
- Sesame
- Milk
Our chefs picked a fabulous combination of veggies and additional toppings for this burrito bowl: A tomato and charred corn salsa is at the center of it all, then lime crema and a sprinkle of Monterey Jack cheese bump things up a notch. And while we’re huge fans of the beans in the rice, the thing that makes this a real winner might just be the tortilla chips for scooping everything up.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Jasmine Rice
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Drain and rinse beans. Drain and rinse corn; dry thoroughly with paper towels, removing as much moisture as possible.
• Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. • Stir in rice, beans, stock concentrate, and half the Southwest Spice (you’ll use the rest later). • Stir in ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a large, dry, preferably nonstick, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Season with salt and pepper.
• While corn cooks, dice tomato. Finely chop cilantro. Zest and quarter lime. • In a medium bowl, combine charred corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.
• In a small bowl, combine sour cream and as much remaining lime zest and juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, Monterey Jack, and remaining cilantro. Drizzle with lime crema and as much hot sauce as you like. • Serve with tortilla chips for dipping and any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the charred corn salsa and southwest spices, though some found it bland and wanted more seasoning 🌶️.
- Ease of prep: Quick and simple to make, with charring corn being a fun new technique for some.
- Suggestions: Consider adding a protein like chicken or steak; avocado or guacamole would elevate the dish.
- Portions: Generous servings that often provided leftovers; some felt it was too rice-heavy.
- Texture: The blue corn chips added a nice crunch, but many wished for more chips per serving.
Reviews from our home cooks
This is one of the easiest and most time efficient recipes that I, thus far, experienced with these meals. But though easy, the recipe is amazing with food as delicious as your best remembered burrito dish.
Great recipe. The only thing different I will do next time is make sure the moisture is removed from the tomatoes a little more, let the corn cool off before adding to the tomatoes and add some spiciness to the dish. It also pairs very well with the blue corn tortilla chips. Great choice
This was one of the best meals we have purchased so far. I added a protein, but found it wasn't necessary. The burrito bowl itself was very filling. The blend of spices and veggies was wonderful. I only wish we had twice the amount of tortilla chips.
My goodness! We want this again! The black beans cooked with the jasmine rice was a real surprise. I just wish you had included a bag of the blue tortilla chips for each serving because we ran out too soon!
This was superb! The charred corn was a delightful addition. I thought the corn to bean to rice ratio was just right. I wouldn't change a thing.
I have a Mexican street corn salad recipe everyone goes crazy about that is similar to the salsa part of this meal. The salsa is easy to make and tastes great. The rice part of the bowl is delicious makes it a complete meal.
This one was...interesting to make. But delicious! The charred corn is really really tasty but it was flying all over my kitchen haha. I added in some chicken thighs for extra protein
Honestly, this is probably the most disappointing HelloFresh meal I've ever had. The tomato was underripe, hard, and flavorless. The included spices were extremely bland and just not enough for the meal. It didn't feel like a fresh, vibrant burrito bowl. The lack of fresh vegetables really was unpleasant and the heavy reliance on two canned items wasn't great. I also ended up needing to add a lot more water than the recipe indicated to cook the rice. Even jarred salsa would have been an improvement. Or cheddar cheese instead of Monterey Jack. Anything with a little burst of flavor and freshness could have improved it.
Got some ground beef in the extras menu and stretched the recipe out into extra burrito meals. Charred corn was fantastic
This is a great recipe! Such good flavor. The roasted corn salsa was so fresh! Definitely a winner and will order again!
