Charred corn, seasoned black beans, creamy avocado, tangy pico de gallo, cilantro-lime rice--every bite of this burrito in a bowl is a delicious surprise.

Adam Dolge
This Story Originally Appeared On southernliving.com

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Credit: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

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  • Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.

  • Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.

  • Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.

Nutrition Facts

470 calories; fat 25g; protein 17g; carbohydrates 51g; fiber 13g.
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