If you've ever been to Bolocco, then you know about the Summer Burrito that they make. It's black beans, rice, cheese, and the most amazing mango salsa, all wrapped up in a steamed tortilla. You can add guacamole, grilled chicken....really anything that you want. A trip to Bolocco, and a summer burrito, inspired the creation of this Summer Burrito Bowl with Fresh Mango Salsa. The combination of textures, perfect balance of sweet and savory, and fresh, seasonal produce, make this Summer Burrito Bowl one that you don't want to miss. I skipped the tortilla but you can always serve this dish with a side of tortilla chips and call it a day.
Preparing the Summer Burrito Bowls
There are a lot of different components that you need to make to pull these burrito bowls together. With a solid plan, you can do this all pretty quickly and have dinner on the table in about 35 - 40 minutes. You will start a pot of rice right away. While the rice is cooking, you'll want to:
- grill the corn and cut it off of the cob
- make the mango salsa
- season the black beans
- prepare the garnishes - slice the avocado, grate the cheese, chop the lettuce and additional cilantro
Once the rice has finished cooking, you mix the cilantro and lime juice into the rice, and dinner is ready to serve! This dinner would be great served with an ice-cold margarita or a refreshing mocktail!
Easy to make and full of summertime flavor...you definitely want to get this Summer Burrito Bowl with Mango Salsa into your summer dinner rotation.
Other delicious vegetarian recipes
- Gnocchi with Mushroom Ragu and Peas
- Maple Roasted Sweet Potato and Black Bean Enchiladas
- Blood Orange and Beet Salad with Hazelnut Citrus Vinaigrette
- Mimi's Sweet Potato Soufflé
📖 Recipe
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Summer Burrito Bowls with Fresh Mango Salsa
Ingredients
Cilantro Lime Rice
- 1 cup jasmine rice
- 1 ¾ cups water
- 2 tablespoons unsalted butter
- 1 teaspoon Papa Joe's Salt or combination of salt and pepper
- ¼ cup cilantro, roughly chopped
- 2 tablespoons lime juice, freshly squeezed (about 1 whole lime)
Grilled Sweet Corn
- 2 ears corn on the cob, peeled and rinsed
Mango Salsa
- 2 cups mango, diced (about 2 large mangoes)
- ½ cup red bell pepper, seeds removed and finely chopped
- ¼ cup red onion, finely chopped
- ½ medium jalapeño, seeds removed and finely chopped add more jalapeño if you like your salsa spicier
- ¼ cup cilantro, roughly chopped
- 1 tablespoon lime juice, freshly squeezed (about ½ lime)
- 1 teaspoon maple syrup
- ½ teaspoon Papa Joe's Salt or combination of salt and pepper
Seasoned Black Beans
- 1 can (14oz) black beans, rinsed
- ¼ cup cilantro, roughly chopped
- 1 tablespoon lime juice, freshly squeezed (about ½ lime)
- ¼ teaspoon Papa Joe's Salt or combination of salt and pepper
Additional Garnishes
- 1 large avocado, pitted and sliced
- ½ cup cheddar cheese, grated
- chopped lettuce
- sour cream
- chopped cilantro
Instructions
Cilantro Lime Rice
- Combine rice, water, butter, and Papa Joe's Salt in a small covered pot. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for 15 minutes. Turn the rice off and allow it to rest until just before you are ready to serve dinner.
- While the rice is cooking, grill the corn, make the mango salsa and season the black beans.
Grilled Corn on the Cob
- Grill corn on a griddle pan or your outdoor grill until the corn is tender and has some nice grill marks. Allow to cool and cut from the cob. Reserve in a small bowl until you are ready to assemble the burrito bowls.
Mango Salsa
- In a medium bowl, combine mango, red bell pepper, red onion, jalapeño and cilantro. Mix gently to combine. Add in chopped cilantro, lime juice, maple syrup, and Papa Joe's Salt. Stir to combine and set aside.
Seasoned Black Beans
- In a small bowl, combine black beans, cilantro, lime juice and Papa Joe's Salt. Mix to combine and set aside.
Finishing the Summer Burrito Bowls
- Add the chopped cilantro and lime juice the rice. Mix well and cover so the rice keeps warm.
- Assemble the burrito bowls: Add ¼ of the cilantro lime rice to the bottom of each bowl. Top with grilled corn, seasoned black beans and mango salsa. Add avocado slices, cheddar cheese and chopped lettuce to each bowl. Finish the bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Nutrition
KITCHEN TOOLS AND INGREDIENTS THAT I USED TO MAKE THIS RECIPE:
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