Loaded Black Bean and Green Pepper Burritos with Cilantro Lime Rice and Guacamole

There’s something incredibly satisfying about building your own burrito, piling on exactly what you crave in every bite. This recipe brings together all the classic fixings: fluffy cilantro lime rice, hearty spiced black beans and green peppers and gooey Monterey Jack cheese. Add smoky red pepper crema, refreshing pico de gallo and creamy guacamole and you’ve got a meal that’s as fun to assemble as it is to eat.

Whether you’re cooking for yourself or a crowd, these burritos are endlessly customizable. Wrap them up tight for a handheld dinner or serve everything family-style and let everyone build their own. Either way, you’ll get a delicious, satisfying meal that’s packed with flavor and texture.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in step 4.
2. While rice cooks, halve, peel and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core and thinly slice green pepper crosswise into strips. In a small bowl, combine minced onion, tomato, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes. Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.
4. Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5. Place tortillas on a clean work surface. To the bottom third of each tortilla, add 1/3 cup rice in a line. Top rice with ½ cup filling (you’ll have some left over-serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo and a dollop of guacamole (save the rest for serving). Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling and wrap up with foil. Simply unwrap as you eat!
6. Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo and guacamole. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust cooking time and liquid accordingly.

How do I make the burritos ahead of time?

Assemble the burritos, wrap them tightly in foil and refrigerate for up to 2 days. To reheat, place in a 350°F oven for 10-15 minutes or microwave until warmed through.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and cayenne or use a store-bought chipotle crema.