Chipotle Black Bean Burrito Bowls with Seared Corn

GFGluten FreeNFNut FreeOFOil FreeVVegan

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These Chipotle Black Bean Burrito Bowls are both nourishing and tasty! Full of spicy Black Beans, seared Corn, Brown Rice, and other fresh veggies.

Easy, wholesome, and delicious. That’s how I like my food, and these Chipotle Black Bean Burrito Bowls fit that description perfectly.

chipotle black bean burrito bowl in white bowl on red striped towel

While the ingredients for these Chipotle Black Bean Burrito Bowls may seem rather simple, they pack a huge flavor punch. I know that we live in a “foodie” age of extravagant dishes, indulgent treats, and exotic ingredients, but sometimes it just feels good to go back to the basics. “Whole” Fruits, Veggies, and Spices can be just as delicious as a fancy meal, if you know how to prepare them correctly!

ingredients for black bean burrito bowls in white bowls

While I do love to put effort and love into my meals, I often eat very simply throughout the week. I’ll whip up a large batch of Beans, cook some Rice, chop up some fresh produce, and toss everything into a bowl after a long and busy work day.

BUT! That doesn’t mean I’m here eating boring, bland, and unflavored Beans and Rice. I am a foodie, after all! It’s so easy to take your meals to the next level by infusing your bowls with herbs and spices. I switch those up every week, and I find that that is what keeps things interesting, exciting, and delicious.

black bean burrito bowl on wood background with avocado half

These Black Bean Burrito Bowls are packed with spicy, smoky, and satiating flavor. First, we’ll use my favorite (5 ingredient) Chipotle Garlic Black Beans recipe. Then we’ll whip up some Lime-infused Seared Corn, which sounds fancy, but really comes together in about 10 minutes. Pair those with some Brown Rice, fresh Kale, juicy Tomatoes, Cilantro, and Avocado, and you have yourself a hearty, healthy meal! I also added a hearty drizzle of my healthy Vegan Chipotle Mayo, for good measure.

And that, friends, is how you create a seemingly extravagant and incredible tasty Burrito Bowl…all in under an hour. I’ll whip this recipe up on a Sunday,  store all of the ingredients in individual containers in the fridge, and simply assemble and reheat for Dinner throughout the week. 

chipotle black bean burrito bowl on light grey background

A Few Final Thoughts:

  • The Brown Rice, Black Beans, and Chipotle Mayo can all be prepared ahead of time, if you want to prep things faster on a busy evening.
  • You can always opt to use canned or plain Black Beans, if you don’t want to make your own. I would highly suggest taking the time to make the Seared Corn and Chipotle Mayo though – they make the dish.
  • Feel free to substitute the Brown Rice and other Vegetables with whatever produce you have in your fridge…this recipe is meant to be customizable!

black bean burrito bowl on red striped towel with fresh avocado half

If you’re looking for more Easy Meals with beans, you’ll also love this Instant Pot Rice & Beans, these Rice & Bean Burritos, and these Savory Mango & Chipotle Quinoa Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Chipotle Black Bean Burrito Bowls with Seared Corn

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5 from 5 reviews

These Chipotle Black Bean Burrito Bowls are both nourishing and tasty! Full of spicy Black Beans, seared Corn, Brown Rice, and other fresh veggies.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour
  • Yield: 4-6 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American



For the Seared Corn = 

  • 3 ears of Fresh Corn, shucked and sliced off of the cob* (~2.5 cups)
  • 1/2 tsp Lime Zest
  • Juice of 1 Lime
  • Salt, to taste

For the Burrito Bowls = 

  • 23 cups Chipotle Garlic Black Beans, cooked
  • 1 cup dry Brown Rice
  • Seared Corn, above
  • 5 cups of Kale, chopped
  • ~1/4 cup Vegan Chipotle Mayo, plus more for topping
  • 1 1/2 cups Cherry Tomatoes, sliced
  • Fresh Avocado, Cilantro, and diced Red Onion for garnish


  1. First, prep your Rice. Add the dry Brown Rice to a pot with 1 3/4 cups of water; bring the mixture to a boil, cover, and then simmer on low heat for 45 minutes. You can also cook your Beans here as well, if you haven’t already.
  2. In the meantime, wash and prep your Veggies. Add the chopped Kale to a large bowl with the Vegan Chipotle Mayo; use your hands to massage the Mayo into the Kale for a minute or so, adding more dressing as necessary. Set aside on the counter or fridge, if you’d like it to be cold for serving.
  3. Next, prepare the Seared Corn. Add the Corn and Lime Zest to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this “started”, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot – don’t worry though, this is creating flavor!
  4. Next, “de-glaze” the pot by adding the Lime Juice to it and quickly stirring it throughout the Corn. This will remove the brown marks on the bottom of the pan, and incorporate that flavor into the Corn. Turn off the heat, add Salt to taste, and set aside.
  5. Finally, assemble each bowl. Place your desired amount of Massaged Chipotle Kale, Black Beans, Brown Rice, and Seared Corn into each bowl. Top with Tomatoes, Avocado, Cilantro, Red Onion, and an extra drizzle of Chipotle Mayo*.  Refrigerate leftovers in an airtight container for up to 7 days.


  • Fresh Corn can be substituted for Frozen, but I would recommend using Fresh if it’s in season. I find that it tastes so much sweeter! Frozen Corn also hold more moisture, so it will take longer to sear and cook down
  • Black Beans may be substituted for another Bean; same goes with the Brown Rice!
  • I like to “thin out” my Chipotle Mayo in a small bowl with a splash or two of filtered water in order to make it easier to drizzle

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These Chipotle Black Bean Burrito Bowls are both nourishing and tasty! Full of spicy Black Beans, seared Corn, Brown Rice, and other fresh veggies, they're great for Meal Prep or an easy Dinner! #burritobowl #vegan #plantbased #glutenfree #chipotle #budgetfriendly #buddhabowl via

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. We loved this dinner. I changed the rice to white rice and used spinach instead of kale. The lime seared corn is amazing in this burrito bowl. So very good.!

    1. The Kale will keep for several days if you massage it – personally I prefer to massage it with a small amount of dressing to soften it, but usually add more Mayo on top the day I eat it 🙂

  2. So tasty !!! I just finished making meal prep with this recipe (and some modifications so I didn’t have to go to the store) and it was super super good !! I already had mayo and didn’t want to buy cashews, so I used that and I also added chili lime seasoning to the corn and it was super delicious. Definitely making this again, thanks for the recipe !

  3. Just finished making these bowl and they turned out amazing! Especially love the seared corn – I used canned corn and it turned out great! It took me about an hour to prep and cook all the components and now I have a delicious lunch for the the rest of the week. Thanks Caitlin!

  4. These look so yummy Caitlin! I make a similar bowl that i call my take off on a chipotle burrito bowl loaded with brown rice and beans and other goodies. I don’t think anything is easier to throw together and more satisfying than a burrito bowl!

  5. For the past few days, I ate one to two cans of salt free black beans a day with salsa or Sriracha. Tasted amazing, but I wish I had brown rice to pair with it! Love how this recipe is super easy and delectable with wholesome food and inexpensive ingredients! WINNING.