Baklouti Black Bean & Charred Corn Bowls
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This is one of those meals that checks all the boxes. It’s warm, nourishing, full of texture, and just spicy enough to keep things interesting — without being heavy or complicated.
The magic starts with Baklouti Pepper Premium Olive Oil. When it hits the hot skillet with fresh corn, it brings out a gentle chili warmth and gives the corn that lightly charred, smoky edge that makes everything taste like it took way more effort than it actually did.
From there, it’s all about balance. Warm, seasoned black beans. Fluffy brown rice brightened with lime and cilantro. Creamy avocado. Salty queso Blanco. And if you’re feeling it, a spoonful of Pico de Gallo and sour cream to tie it all together.
This is a perfect weeknight bowl — easy, flexible, and satisfying — but it’s also great for meal prep or a casual lunch that still feels special. You can keep it vegetarian, add grilled chicken or shrimp, or just enjoy it exactly as is.
Simple ingredients. Big flavor. And one more reason Baklouti belongs in your everyday cooking.
Baklouti Black Bean & Charred Corn Bowls
Rated 5.0 stars by 1 users
Category
Main Course
Author:
https://shopevoo.com
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Warm black beans, charred corn sautéed in Baklouti Pepper Olive Oil, and lime-cilantro rice come together in a fresh, flavorful bowl finished with avocado, queso blanco, and optional toppings.
Ingredients
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1 (15-ounce) can unsalted black beans, drained and rinsed
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1/4 cup water
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1/2 teaspoon chili powder
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1/4 teaspoon ground cumin
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1/2 teaspoon kosher salt, divided
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1 tablespoon Baklouti Pepper Premium Olive Oil
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1 cup fresh corn kernels (from about 2 ears)
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1 tablespoon fresh lime juice, divided
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1 (8.8-ounce) pouch microwavable brown rice (or preferred grain)
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1/4 cup chopped fresh cilantro, divided
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4 ounces queso blanco, crumbled (about 1 cup)
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2 ripe avocados, chopped
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1/2 cup pico de gallo (optional)
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4 tablespoons light sour cream (optional)
Directions
In a small saucepan, combine the black beans, water, chili powder, cumin, and 1/4 teaspoon of the salt. Cook over medium heat until the beans are warmed through, about 3–4 minutes. Remove from heat and cover to keep warm.
Heat the Baklouti Pepper Olive Oil in a medium cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 5 minutes.
Sprinkle the corn with 1 1/2 teaspoons of the lime juice and the remaining 1/4 teaspoon salt. Remove from heat and set aside.
Cook the brown rice according to package instructions. Transfer to a medium bowl and stir in 2 tablespoons of the chopped cilantro and the remaining 1 1/2 teaspoons lime juice.
Divide the warm beans, charred corn, rice, queso blanco, and avocado evenly among four bowls.
Top with pico de gallo and sour cream, if using, and finish with the remaining 2 tablespoons of cilantro. Serve warm.