Black Bean and Poblano Burritos with Cilantro Lime Rice and Guacamole

There’s something magical about a burrito stuffed with all your favorite flavors. This recipe brings together fluffy cilantro lime rice, hearty spiced black beans and tender poblano peppers, all wrapped in a warm flour tortilla with melted Monterey Jack cheese. Add a dollop of smoky red pepper crema, fresh pico de gallo and creamy guacamole for a truly satisfying meal.

The best part? You get to build each burrito exactly how you like it. Whether you go heavy on the rice or pile on extra beans, every bite is a perfect blend of textures and tastes. Serve with any leftover fillings on the side for a dinner that feels both special and totally customizable.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, 3/4 cup water (1 1/2 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.
2. While rice cooks, halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). 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. Set pico de gallo aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes. Stir in beans with their liquid, stock concentrate, Southwest Spice, a big pinch of salt (about 1/2 teaspoon for 2 servings, 1 teaspoon for 4) 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, about 30 seconds.
5. Place tortillas on a clean work surface. To the bottom third of each tortilla, add about 1/3 cup rice in a line. Top rice with about 1/2 cup bean and poblano filling (you’ll have some left over-serve it on the side) and sprinkle with Monterey Jack cheese. Add a dollop of smoky red pepper crema, a bit of pico de gallo, then half the guacamole (save the rest for serving). Fold the bottom side of each tortilla up over the filling, then fold over the left and right sides toward the filling. Roll up tortillas, starting with the filled side, 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 brown rice instead of jasmine rice?

Yes, but brown rice requires a longer cooking time and more water. Adjust according to package directions or use pre-cooked brown rice to save time.

Can I make these burritos ahead of time?

Absolutely. Assemble the burritos, wrap them tightly in foil and refrigerate for up to 2 days. Reheat in a 350°F oven or in a skillet 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 try a store-bought chipotle crema for a similar smoky kick.