---
title: Shrimp & Black Bean Burrito Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-charred-corn-burrito-bowls-624325fbabccbd05b50fd562
servings: 2
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.
  - theme: Ease of prep
    text: Quick and simple to make, with charring corn being a fun new technique.
image: "https://images.recipes.furrysalamander.com/Burrito%20Recipes/shrimp-black-bean-burrito-bowls.avif"
---
Wash and dry all produce. Halve, peel, and dice @onion{1%unit}. Drain and rinse @black beans{1%can}. Drain and rinse @corn{1%ear}; dry thoroughly with paper towels, removing as much moisture as possible.

Melt @butter{2%tbsp} in a #medium pot{} over medium-high heat. Add onion and cook until softened ~{4%minutes}. Stir in @jasmine rice{1%cup}, beans, @veggie stock concentrate{1%unit}, and half the @southwest spice blend{2%tsp}. Stir in ¾ cup @water{} and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Heat a #large pan{} over high heat. Add a drizzle of @cooking oil{2%tbsp}, then add corn and cook, stirring occasionally, until lightly charred ~{4%minutes}. Cover pan if corn begins to pop. Season with salt and @black pepper{1%tsp}.

While corn cooks, dice @tomato{1%unit}. Finely chop @cilantro{1%unit}. Zest and quarter @lime{1%unit}. In a #medium bowl{}, combine charred corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of @olive oil{1%tbsp}, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.

In a #small bowl{}, combine @sour cream{2%tbsp} and as much remaining lime zest and juice as you like. Add @water{} 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, @monterey jack cheese{½%cup}, and remaining cilantro. Drizzle with lime crema and as much @hot sauce{2%tsp} as you like. Serve with @blue corn tortilla chips{1%cup} for dipping and any remaining lime wedges on the side.