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Black Bean and Corn Burrito Bowl with Lime Rice Recipe

Black Bean and Corn Burrito Bowl with Lime Rice recipe


This is a yummy bowl with beans, corn, rice, and cheese. It has a fresh taste from lime and cilantro. You mix everything in a bowl and eat it. It's like a burrito but without the wrap!


1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt
1 tablespoon olive oil
1 x (15 oz) can black beans
1 cup frozen corn
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 diced tomato
1 diced ripe avocado


Rinse jasmine rice in a colander until water runs clear. Transfer to a medium saucepan. Add 1 3/4 cups water and 1/4 teaspoon salt; bring to a boil.
Reduce heat to low, stir, and cover. Cook until liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
While rice is cooking, heat olive oil in a skillet over medium heat. Add drained and rinsed black beans and frozen corn.
Season with chili powder, paprika, garlic powder, onion powder, and black pepper. Cook, stirring occasionally, until heated through, about 5 minutes.
Fluff the cooked rice with a fork and stir in chopped cilantro and lime juice.
In serving bowls, layer the lime rice, black bean and corn mixture, diced tomato, and diced avocado.
Top each bowl with shredded Monterey Jack cheese. Serve immediately.

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