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

Veggie Burrito Bowls

with Tomato Salsa and Charred Corn

Hall Of Fame
Read more

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


3 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)4435 kJ
Calories1060 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate121 g
Sugar16 g
Dietary Fiber26 g
Protein32 g
Cholesterol80 mg
Sodium690 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
download icondownload icon

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 heat to a gentle simmer, and cook until tender, about 15 minutes.


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


Meanwhile, small dice tomato. Zest lime until you have 1 tsp; quarter lime. Finely chop cilantro. In a small bowl, toss together tomato, corn, remaining Southwest Spice, half the cilantro, half the lime zest, juice from 1 lime wedge, and a large drizzle of olive oil. Season with plenty of salt and pepper.


In a second small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. 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 with hot sauce (to taste). Serve with tortilla chips for dipping and remaining lime wedges for squeezing over.