Mexican Street Corn Burrito Bowls

These vegan Mexican street corn burrito bowls are a healthier way to enjoy burritos, without sacrificing flavour. Perfect for meal prep too!

Course 30 Minute Meals, Dinner, Lunch

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 461

3 cups cooked quinoa
1 teaspoon olive oil
1 15.25 oz can 1 ½ cups Del Monte® Fresh Cut Sweet Whole Kernel Corn, drained
1 ½ cups cooked black beans drained and rinsed
1 red bell pepper sliced
¼ cup chopped parsley or cilantro

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 teaspoon of the olive oil until very hot. Add in the Del Monte® Fresh Cut Sweet Whole Kernel Corn and stir to combine (it should sizzle from the high heat). Char the Del Monte® Fresh Cut Sweet Whole Kernel Corn for about 2 ½ 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 ½ teaspoon of the burrito bowl seasoning.
In the same pan, add another 1/2 teaspoon of olive oil. Add in the black beans and red bell peppers. I add mine 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 bowl as you’d like - I like to split the ingredients equally between three bowls, using a cup of quinoa in each. Top with avocado slices, jalapeño slices, and a squeeze of lime. Drizzle with the Lime Crema and serve. Enjoy!

To store: It’s best to store leftovers separately, although if you’ve already mixed everything together, that’s fine too. The components of this recipe will last in the refrigerator for about 4 days; reheat in a skillet or the microwave.
To freeze: You can freeze the different components of this recipe for up to 3 months. Let everything thaw in the refrigerator overnight, then reheat the quinoa, corn, beans, and peppers in the microwave or in a skillet.