Summer Burrito Bowls with Fresh Mango Salsa

up close summer burrito bowl with fork and napkin

5 from 1 vote

Summer Burrito Bowls with Fresh Mango Salsa

A summertime burrito bowl with cilantro lime rice, grilled corn, black beans, and a sweet and spicy mango salsa. A refreshing dinner on a hot summer night and packs well for lunch the next day.

Prep Time35

Rice Cooking Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Servings: bowls

Calories: 383kcal

Author: Amanda Smallwood

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.

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