Loaded Black Bean and Poblano Burritos with Cilantro Lime Rice and Guacamole

Master the art of building the perfect burrito with this recipe. Start by preparing your fillings: fluffy cilantro lime rice, hearty spiced black beans and poblano and Monterey Jack cheese. Then get your salsas and condiments ready-smoky red pepper crema, refreshing pico de gallo and guacamole.

Now for the best part: stuffing the tortillas with as much of each component as you like, so every bite is perfectly customized. Roll it all up and dig into burrito bliss. This is a wrap you won’t forget!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup water, the veggie stock concentrate and jasmine rice. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and keep covered.
2. Prepare the vegetables: Dice the onion. Core and seed the long green pepper, then dice. Dice the tomato. Pick the cilantro leaves from the stems and roughly chop.
3. Cook the filling: Heat a drizzle of oil in a large skillet over medium-high heat. Add the diced onion and green pepper; cook until softened, about 4 minutes. Stir in the black beans (drained and rinsed), southwest spice blend and a splash of water. Cook until heated through, about 2 minutes. Season with salt and pepper to taste.
4. Make the cilantro lime rice: Fluff the cooked rice with a fork. Stir in the chopped cilantro and a squeeze of lime juice. Set aside.
5. Prepare the pico de gallo: In a small bowl, combine the diced tomato, a squeeze of lime juice and a pinch of salt. Set aside.
6. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds or until pliable.
7. Assemble the burritos: Lay a warm tortilla on a clean surface. Spread a spoonful of smoky red pepper crema down the center. Top with a portion of the cilantro lime rice, black bean and pepper mixture, a sprinkle of Monterey Jack cheese, a dollop of guacamole and some pico de gallo.
8. Roll the burrito: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly to enclose. Repeat with remaining tortilla.
9. Serve: Slice the burritos in half diagonally and serve with any remaining crema, guacamole or pico de gallo on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and liquid according to package directions, as brown rice takes longer to cook.

How do I store leftover burritos?

Wrap each burrito tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or oven before serving.

Can I freeze these burritos?

Absolutely. Assemble the burritos, wrap tightly in foil and freeze for up to 2 months. Reheat directly from frozen in a 375°F oven for about 25 minutes.