Burrito Bowls with Corn and Tomatoes

Burrito bowls are such an easy and quick meal. Toss rice, a bean and corn salad, and fresh tomatoes, vegetables, and a protein into a bowl to pull together dinner in a flash. 

To make these burrito bowls, you can prepare all of the ingredients in advance and reheat them to assemble and serve. 

If you love the Chipotle restaurant burrito bowls, these are a great copycat way to enjoy making them at home. And there's no upcharge for extra avocado! 

This burrito bowl includes fluffy rice, black beans, pico de gallo, and lots of fresh vegetables. It is great for lunch or dinner when you want a quick meal. 

Top this bowl with a delicious smoky, spicy chipotle dressing that has been lightened up with added yogurt. 

Ingredients and Assembly Instructions:

Rice:

For the rice, you can use premade rice or leftover rice, or you can make rice the same day. This recipe is super flexible. Just be sure to salt the rice so that it doesn't taste bland. 

Chipotle Dressing:

You can make the dressing a few days in advance. Just mix full fat plain yogurt, mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, salt, pepper, and some of the sauce from a can of chipotles in adobo. 

Corn and Black Bean Salad:

Mix drained and rinsed canned black beans with either fresh or frozen corn kernels and fresh pico de gallo, plus some salt. 

Start by placing the rice in the bowl and topping it with the bean and corn salad. 

Additional ingredients:

I added chopped romaine, and topped it with fresh cherry tomatoes, red onion slices, sliced olives, and avocado slices. For the protein, I added a little bit of taco meat. You could substitute cooked shrimp, shredded chicken, scrambled chorizo and eggs, or a handful of a Mexican cheese blend or crumbled cotija. 

You can also skip the protein layer as there is plenty of protein in the beans. 

While I added some avocado slices, you could also make your own guacamole for topping the burrito bowl. 

Possible Shortcuts For Making Burrito Bowls:

For the rice, you can buy premade microwavable rice. The stuff is pretty good and is ready in two minutes!

For the pico de gallo, I love the premade pico you can find in the refrigerator section of the grocery store. Even better is the pico de gallo that you can often find at farmer's markets. 

For the black beans, a 15 ounce can, drained and rinsed, is so much easier than cooking your own. 

The chipotle dressing is delicious and spicy. It's great on salads, on tacos, and even as a dip for vegetables. 

This burrito bowl is such a delicious way to enjoy the fresh bounty from the farmer's markets this summer. 

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Friday Farmers Market Recipes

Savory Recipes

• Burrito Bowl with Fresh Corn and Tomatoes from Karen's Kitchen Stories
• Cajun Shrimp from A Day in the Life on the Farm
• Crustless Zucchini Cheese Pie from A Kitchen Hoor's Adventures
• Dutch Oven Chicken with Vegetables from Family Around the Table
• Everything Bagel Breakfast Sushi from The Spiffy Cookie
• Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D's Books and Cooks
• Pepper Parmesan Beans from Jolene's Recipe Journal
• Spicy Hoisin Grilled Corn from Palatable Pastime
• Sweet Potato Fries from Cindy's Recipes and Writings
• Zucchini and Hamburger Stew from Cheese Curd In Paradise

Sweet Recipes

• Fluffy Peach Waffles from Red Cottage Chronicles
• Peach Lassi from Magical Ingredients

Burrito Bowls

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinTotal time: 30 Min

Burrito bowls are such an easy and quick meal. Toss rice, a bean and corn salad, and fresh tomatoes, vegetables, and a protein into a bowl to pull together dinner in a flash.

Ingredients

Black Bean and Corn Salad

• 1 14 to 15 ounce can black beans, drained and rinsed
• 2 cups fresh or frozen (and thawed) corn kernels
• 1 cup prepared pico de gallo
• 1/2 teaspoon salt

Chipotle Dressing

• 1/2 cup plain full-fat yogurt
• 1/4 cup mayonnaise
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly grated black pepper
• 2 tablespoons adobo sauce from canned chipotles in adobo

For the Salad

• 1 1/2 cups cooked rice
• All of the bean and corn salad
• 2 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 small avocado, sliced
• 1 cup cooked taco meat, shredded chicken, or other protein (optional)
• 6 to 8 tablespoons chipotle dressing
• 6 to 8 tablespoons sliced black olives (optional)

Instructions

To Prepare the Black Bean and Corn Salad

1. Combine all of the ingredients in a bowl and stir. Refrigerate until ready to serve.

To Prepare the Chipotle Dressing

1. Whisk together all of the ingredients in a bowl. Refrigerate until ready to serve.

To Assemble the Burrito Bowls

1. Divide the rice among four bowls and top each with some of the bean and corn salad.
2. Add the romaine, top with the tomatoes, sliced onion, and avocado slices to each bowl.
3. Add the taco meat (or other protein), any additional ingredients you choose to add, and drizzle with the chipotle dressing. Sprinkle the tops with the sliced olives.

Nutrition Facts

Calories

477.87

Fat (grams)

12.92

Sat. Fat (grams)

2.63

Carbs (grams)

58.04

Fiber (grams)

9.42

Net carbs

48.64

Sugar (grams)

11.93

Protein (grams)

11.25

Sodium (milligrams)

1425.89

Cholesterol (grams)

9.86

https://www.karenskitchenstories.com/2022/08/burrito-bowls-with-corn-and-tomatoes.html

Karen's Kitchen Stories

burrito, salad, copycat

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Dressing and bean salad adapted from A Couple Cooks.