Vegetarian Burrito Bowls with Chipotle Crema
Charred peppers, corn and black beans over cilantro-lime rice, with a smoky chipotle crema poured over the top. On the table in 35 minutes.
By Hanan · Salt & Hearth
Published August 18, 2026
Full quantities, times and temperatures · How we make this site
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
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The charred vegetables are what make this. Peppers and onion cooked hot and mostly undisturbed until they blacken at the edges, corn until the kernels pop and brown, then black beans and warm spices folded through. It goes over cilantro-lime rice and gets a smoky chipotle crema poured over the whole thing. Thirty-five minutes, one skillet, one pot, and entirely vegetarian — though nobody eating it tends to notice or care.
Why you'll love this recipe
- Charring the vegetables gives a smoky depth that usually takes a grill.
- The chipotle crema takes two minutes and transforms the bowl.
- One skillet and one pot, start to finish in 35 minutes.
- Vegetarian and filling, without relying on a meat substitute.
- Everything except the avocado keeps well for weekday lunches.
Ingredients
For the chipotle crema
- 3/4 cup sour cream
- 1 tablespoon adobo sauce from a can of chipotles
- 1 chipotle pepper in adobo, finely chopped
- Juice of 1/2 lime
- 1/4 teaspoon fine salt
- 2-3 tablespoons water, to thin
For the bowls
- 1 cup long-grain white rice
- 1 3/4 cups water
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 1 1/2 cups corn kernels, fresh or frozen
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon fine salt
- Juice and zest of 1 lime
- 1/3 cup fresh cilantro, chopped
To serve
- 1 avocado, sliced
- Cherry tomatoes, halved
- Lime wedges
Ingredient notes & substitutions
- Chipotles in adobo:
- Sold canned. You need one pepper and a spoonful of the sauce — freeze the rest in an ice cube tray, because a whole can is far more than any one recipe uses.
- Sour cream:
- Full-fat gives the best texture. Greek yogurt works and is tangier, though it needs a little more water to pour properly.
- Bell peppers:
- Two colours for the look. Slice them into wide strips so they hold their shape while charring.
- Corn:
- Frozen is fine and goes in straight from the freezer. It browns well and needs no thawing.
- Lime:
- Used in both the crema and the rice. Buy two — one is never quite enough.
Method
- 1
Make the crema first so the flavours have time to settle: whisk the sour cream, adobo sauce, chopped chipotle, lime juice and salt together, then thin with water a tablespoon at a time until it pours in a ribbon. Refrigerate until needed.
- 2
Rinse the rice until the water runs clear, then cook with the water and a pinch of salt: boil, cover, lowest heat, 15 minutes without lifting the lid.
- 3
Heat 1 tablespoon of oil in a large skillet over high until it shimmers. Add the peppers and onion and cook 5-6 minutes without stirring much, letting them blacken in places. Those charred edges are the flavour — stirring constantly gives you soft, pale vegetables instead.
- 4
Push the vegetables to one side, add the remaining oil and the corn, and cook 3-4 minutes until the kernels start to pop and brown.
- 5
Add the black beans, cumin, chili powder and salt and stir everything together for 2 minutes, just until hot through.
- 6
Fluff the rice and stir through the lime juice, zest and cilantro off the heat.
- 7
Build the bowls: rice first, then the charred vegetable and bean mixture, then avocado and tomatoes.
- 8
Pour the chipotle crema generously over the top and serve with lime wedges.
Tips
- Get the pan properly hot before the peppers go in. A medium pan steams vegetables; a hot pan chars them.
- Resist stirring. The blackened edges only form where the vegetables sit still against the metal.
- Make the crema first. Fifteen minutes in the fridge lets the chipotle bloom through the sour cream.
- Thin the crema until it pours. A thick crema sits in a lump; a pourable one coats everything.
- Use frozen corn straight from the freezer — no need to thaw, and it chars well from frozen.
Variations to try
- Add sliced zucchini or mushrooms to the skillet with the peppers.
- Swap the black beans for pinto or kidney beans.
- Add crumbled queso fresco or cotija over the finished bowls.
- Wrap the filling in a tortilla with the crema for a proper burrito instead of a bowl.
Storage & make-ahead
Store the vegetable mixture and rice separately in airtight containers in the refrigerator for up to 4 days. The chipotle crema keeps a week in a sealed jar and thickens as it sits — loosen with a little water. Add avocado and tomatoes fresh when serving. Not suitable for freezing; the sour cream splits and the peppers turn watery.
Frequently asked questions
- How spicy is the chipotle crema?
- Mild to moderate as written. Use half a chipotle for something gentler, or two for a proper kick — the adobo sauce alone is fairly mild.
- Why did my vegetables go soft instead of charring?
- The pan was not hot enough, or it was too full. Use high heat, a wide pan, and cook in two batches if you need to.
- Can I make it dairy-free?
- Yes — use a plant-based sour cream or blend soaked cashews with lime and adobo for the crema.
- Can I use a grill instead?
- Very much so. Grill the peppers and onion whole, then slice. The corn is excellent grilled on the cob and cut off after.
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