These Mexican Street Corn Burrito Bowls are the healthier, but just as tasty, versions of your favorite burrito! The bowls are drizzled with a creamy and smooth lime crema for a filling and delicious dish that's perfect for meal prep! Thank you to Jessica in the Kitchen for this delicious recipe! Check out her other tasty creations on her blog.
Bowls:
3 cups cooked quinoa
1 tsp. olive oil
1 15.25 oz. can (1 1/2 cups) Del Monte® Golden Sweet Whole Kernel Corn, drained
1 1/2 cups cooked black beans, drained and rinsed
1 red bell pepper, sliced
1/4 cup chopped parsley or cilantro
Burrito Bowl Seasoning:
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
Lime Crema:
1/4 cup vegan greek yogurt
2 tsp. lime juice
1/2 tsp. finely minced garlic
1 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. ground black pepper
Lime wedges, for garnish
Top with jalapeño slices, avocado slices, and lime.
Mix all the ingredients for the burrito bowl seasoning and set aside. Similarly, mix all the ingredients for the lime crema together and set aside.
In a pan over high heat, add 1/2 tsp. olive oil until very hot. Add in the corn and stir to combine (it should sizzle from the high heat). Char the corn for about 2 1/2 minutes, tossing every 30 seconds or so to get a char on all pieces of the corn. When charred to your liking, remove from heat, add into a separate bowl and then add in 1/2 tsp. of the burrito bowl seasoning.
In the same pan, add another 1/2 tsp. olive oil. Add in the black beans and red bell peppers. (You can add them in side by side so they don't mix, or you could do them one after another.) Sprinkle in the rest of the burrito bowl seasoning and stir it in. Cook for about 5 minutes, until the bell pepper has softened slightly and the black beans are well seasoned. Remove from heat.
Assemble your bowls as you like. Top with jalapeño slices, avocado slices, and a squeeze of lime. Drizzle with the Lime Crema and serve. Enjoy!