Loaded Black Bean and Poblano Burritos with Cilantro Lime Rice and Pico De Gallo

There’s nothing quite like a fully loaded burrito, stuffed with all your favorite fillings and sauces. This recipe walks you through building the ultimate burrito, starting with fluffy cilantro lime rice, hearty spiced black beans and tender poblano peppers and melty Monterey Jack cheese. Then you add your choice of salsas and cremas-think smoky red pepper crema, fresh pico de gallo and creamy guacamole.

The best part? You get to decide exactly how much of each component goes inside, so every bite is perfectly customized to your taste. Roll it all up in a warm flour tortilla, slice it in half and serve with extra sides for dipping. It’s a satisfying, veggie-packed meal that’s as fun to assemble as it is to eat.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, ¾ cup water 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 step 4.
2. While rice cooks, halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons. Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core and thinly slice poblano 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. (For 4 servings, mince onion slices until you have 3 tablespoons.)
3. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion 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, a big pinch of salt (use ½ teaspoon kosher salt for 2 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; microwave until warm and pliable, about 30 seconds.
5. Place tortillas on a clean work surface. Add ⅓ cup rice in a line to the bottom third of each tortilla. Top rice with ½ cup filling (you’ll have some left over-serve on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo and half the guacamole (save the rest for serving). Fold up bottom side of each tortilla 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 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 remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires more water and a longer cooking time (about 40-45 minutes).

Can I make these burritos ahead of time?

Yes, you can assemble the burritos and wrap them tightly in foil. Reheat in a 350°F oven for about 15 minutes or in a microwave until warmed through.

What can I substitute for the smoky red pepper crema?

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