Get ready to dive into the world of burrito bowls, and trust me, you won’t want to miss this!

Imagine a flavorful, meatless meal that’s perfect for a weeknight dinner, with the finishing touches of ripe avocado and sour cream for a little extra creaminess and flair.

These burrito bowls are a delicious surprise, packed with charred corn, seasoned black beans, creamy avocado, tangy pico de gallo, and cilantro-lime rice.

Your family will think they’re at a food festival when you serve these flavorful bowls with a Southwestern flair.

Make dinner even more fun by setting out all of the toppings so that everyone can build their own.

The spices on the beans add warmth and depth, while the corn adds a nice touch of natural sweetness.

Searing the corn requires a good 30 to 45 seconds without stirring, so be patient for the best results.

Use any semi-soft Mexican cheese for these bowls, but we like the texture of crumbled queso blanco best.

First, combine beans, water, chili powder, cumin, and a pinch of salt in a small saucepan, and cook over medium until the beans are hot, about 3 to 4 minutes.

Remove from heat, and cover to keep warm.

Next, heat oil in a medium-size cast-iron skillet over medium-high.

Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes.

Sprinkle with a squeeze of lime juice and a pinch of salt.

Set aside.

Cook brown rice according to package instructions, and transfer to a medium bowl.

Stir in some chopped cilantro and a squeeze of lime juice.

Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls.

Top with pico de gallo, sour cream, and a sprinkle of cilantro.

Burrito bowls can be served hot, warm, or cold, depending on your preference and when you’re enjoying them.

These burrito bowls last up to four days in the fridge, which makes them perfect for making early in the week and enjoying for lunches or dinners as needed.

They’re a filling lunch or dinner option all on their own, especially with a variety of fresh toppings.

To round out the meal, start with an appetizer of chips and guacamole or salsa, and pair the bowls with a grilled corn salad or other light side dishes.

They’re the perfect way to pull the bold flavors of Mexican cuisine into your dinner rotation.