---
title: "Shrimp & Black Bean Burrito Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-charred-corn-burrito-bowls-624325fbabccbd05b50fd562
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Sesame
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 13100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the charred corn salsa and southwest spices, though some found it bland and wanted more seasoning.
  - theme: Ease of prep
    text: Quick and simple to make, with charring corn being a fun new technique for some.
nutrition:
  calories: 930
  fat: 36
  saturated fat: 12
  carbohydrates: 118
  sugar: 16
  fiber: 15
  protein: 23
  cholesterol: 45
  sodium: 740
  trans fat: 0.5
  potassium: 900
  calcium: 210
  iron: 4.1
image: "https://images.recipes.furrysalamander.com/Burrito%20Recipes/shrimp-black-bean-burrito-bowls.avif"
---
Wash and dry all produce. Halve, peel, and dice @onion{2%unit}(diced). Drain and rinse @black beans{2%unit}(drained and rinsed). Drain and rinse @corn{2%unit}(drained and rinsed); dry thoroughly with @paper towels{}, removing as much moisture as possible.

Melt 2 TBSP @butter{4%tablespoon} in a #medium pot{} over medium-high heat. Add onion and cook until softened, 4-5 minutes. Stir in @jasmine rice{1%cup}, beans, @veggie stock concentrate{2%unit}, and half the @Southwest Spice Blend{2%tablespoon}(divided). Stir in 3/4 cup water (1 1/2 cups for 4 servings) and a big pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Heat a large, dry, preferably nonstick #large pan{} over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Season with @salt{} and @black pepper{}.

While corn cooks, dice @tomato{2%unit}. Finely chop @cilantro{½%ounce}. Zest and quarter @lime{2%unit}. In a #medium bowl{}, combine charred corn, tomato, half the cilantro, the remaining Southwest Spice Blend, a pinch of lime zest, a large drizzle of @olive oil{4%teaspoon}, and a squeeze of lime juice. Season with plenty of salt and pepper.

In a #small bowl{}, combine @sour cream{8%tablespoon} and as much remaining lime zest and juice as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice mixture with a fork; season with salt and pepper. Divide the rice and bean mixture between bowls and top with the salsa, @Monterey Jack cheese{½%cup}, and remaining cilantro. Drizzle with lime crema and as much @hot sauce{2%teaspoon} as you like. Serve with @blue corn tortilla chips{3%ounce} for dipping and any remaining lime wedges on the side.