Corn & Black Bean Burrito Bowl

 

All the flavours of your favourite burrito — deconstructed and piled into a bowl. Smoky black beans, charred corn, cilantro lime rice, and all the fresh toppings. This is weeknight dinner — or lunch — perfection.

Servings: 4 | Prep: 15 mins | Cook: 20 mins | Total: 35 mins

Ingredients:

• 2 cups long grain rice
• 2 cans black beans, drained
• 2 cups corn kernels (fresh, frozen, or canned)
• 2 avocados, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded red cabbage
• 4 tbsp fresh coriander, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 1 pinch salt and pepper
• 4 tbsp salsa
• 4 tbsp vegan sour cream (optional)

Instructions:

1. Cook rice according to package instructions. Once done, stir through lime juice and coriander to make cilantro lime rice. Season with salt.

2. Heat 1 tbsp olive oil in a pan. Add black beans, cumin, smoked paprika, chilli powder, and salt. Cook for 5 minutes, mashing some beans lightly.

3. In a separate dry pan, char the corn kernels over high heat for 3-4 minutes until slightly blackened and smoky. Season lightly.

4. Divide the cilantro lime rice between four bowls. Arrange black beans, charred corn, avocado, cherry tomatoes, and red cabbage in sections around the bowl.

5. Add a spoonful of salsa and a dollop of vegan sour cream if using.

6. Drizzle remaining lime juice and olive oil over everything and serve immediately.

Nutritional Info (per serving): 

Calories: ~560 | Protein: 18g | Carbs: 88g | Fat: 16g | Fibre: 16g | Iron: 6mg

💡 Tip: Charring the corn in a dry pan with no oil is the key to that incredible smoky, sweet flavour — let it blister and blacken slightly before stirring!

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