HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Burrito Bowls
Veggie Burrito Bowls

Veggie Burrito Bowls

with a Tomato and Charred Corn Salsa

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The beauty of the burrito bowl is that you can do anything you want with it—just start with some rice and let your imagination run wild. Our chefs picked a fabulous combination of veggies and additional toppings for this one: a tomato and charred corn salsa is at the center of it all, then lime crema and a sprinkle of Mexican 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

13.4 ounce

Black Beans

13.4 ounce


½ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

1 unit

Roma Tomato

1 unit


¼ ounce


4 tablespoon

Sour Cream


½ cup

Mexican Cheese Blend


1.5 ounce

Tortilla Chips

1 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon



2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4644 kJ
Calories1110 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate134 g
Sugar11 g
Dietary Fiber26 g
Protein34 g
Cholesterol75 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse black beans and corn, keeping them separate.


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, and half the Southwest spice. Add ¾ cup water and 1 tsp kosher salt. Bring to a boil. Cover, reduce to a gentle simmer, and cook until tender, about 15 minutes.


Heat a medium pan over high heat. Pat corn dry with a paper towel, removing as much moisture as possible. Add corn to pan and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.


Cut tomato into small cubes. Zest 1 tsp zest from lime and cut into quarters. Finely chop cilantro. Toss tomato, corn, remaining Southwest spice, half the cilantro, half the lime zest, juice from one lime quarter, and a large drizzle of olive oil in a small bowl. Season with plenty of salt and pepper.


Stir together sour cream, remaining lime zest, and a squeeze of lime juice in another small bowl. Season with salt and pepper. Once rice is done, fluff grains with a fork. Stir in half the cheese. Season with salt and pepper.


Divide rice between bowls and top with salsa. Garnish with remaining cheese and cilantro. Dollop with crema and drizzle to taste with hot sauce. Serve with tortilla chips for dipping and remaining lime for squeezing over.