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Mexican Black Bean & Charred Corn Burrito Bowl with Lime Crema
Bowl of rice topped with charred sweetcorn and spiced black beans, finished with lime crema of soured cream.
- 400 g tinned black beans, drained
- 200 g sweetcorn kernels, fresh or frozen
- 150 g long-grain white rice
- 100 ml soured cream
- 2 whole lime, zest and juice
- 1 whole red onion, finely diced
- 20 g fresh coriander, chopped
- 5 g cumin seeds
- 3 g smoked paprika
- 2 tbsp vegetable oil
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to packet instructions (usually 15–18 minutes). Once cooked, fluff with a fork and set aside.
- Step 2
While rice cooks, prepare the lime crema: combine soured cream, juice of 1 lime, and zest of half a lime in a small bowl. Season with salt and pepper. Set aside.
- Step 3
Heat 15 ml vegetable oil in a large frying pan over medium-high heat. Add cumin seeds and toast for 1 minute until fragrant.
- Step 4
Add sweetcorn kernels and cook for 4–5 minutes, stirring occasionally, until charred and golden. Transfer to a bowl and set aside.
- Step 5
In the same pan, add remaining 15 ml oil. Add drained black beans, smoked paprika, and salt. Cook for 3–4 minutes over medium heat, stirring occasionally, until beans are warmed through and lightly caramelised.
- Step 6
Divide cooked rice between two bowls. Top each with charred corn and spiced black beans.
- Step 7
Drizzle lime crema over each bowl. Garnish with diced red onion, fresh coriander, lime zest, and a squeeze of lime juice. Season with salt and pepper to taste.
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