Crunchy Black Bean Burritos with Blue Corn Chips, Pico De Gallo &Amp; Lime Crema

These loaded black bean burritos are all about texture. Crushed blue corn tortilla chips add a satisfying crunch in every bite, while zesty rice, spiced black beans and melty Mexican cheese make the filling rich and hearty. Fresh pico de gallo and a tangy lime crema bring brightness and balance.

Perfect for a quick weeknight dinner, these burritos come together in about 30 minutes. Any extra filling is delicious scooped up with additional tortilla chips-so you get two meals in one!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, ¾ cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and fluff with a fork.
2. Prepare the pico de gallo: Dice the tomato and ¼ of the red onion (reserve the rest). Finely chop the cilantro. In a small bowl, combine tomato, chopped onion, cilantro, juice of half the lime and a pinch of salt. Set aside.
3. Make the lime crema: In another small bowl, mix the sour cream, juice of the remaining lime half and hot sauce. Season with salt and pepper to taste. Set aside.
4. Cook the black beans: Dice the remaining red onion. Thinly slice the jalapeño (remove seeds for less heat). In a medium skillet over medium heat, add a drizzle of oil. Cook the onion and jalapeño for 2-3 minutes until softened. Add the black beans (drained and rinsed) and the southwest spice blend. Cook for 2 minutes, stirring. Season with salt and pepper. Remove from heat.
5. Crush the chips: Place the blue corn tortilla chips in a sealed bag and crush them with your hands or a rolling pin into coarse crumbs.
6. Assemble the burritos: Warm the flour tortillas in a dry skillet or microwave. Lay a tortilla on a clean surface. Spread a layer of rice down the center, then top with black bean mixture, a sprinkle of Mexican cheese, a spoonful of pico de gallo, a drizzle of lime crema and a generous handful of crushed chips.
7. Fold the burrito: Fold in the sides, then roll tightly from the bottom, tucking in the filling as you go. Repeat with the second tortilla.
8. Optional: Toast the burritos in a dry skillet over medium heat for 1-2 minutes per side until golden and crispy.
9. Serve the burritos with any remaining pico de gallo, lime crema and extra tortilla chips on the side.

Recipe Tips

FAQ

Can I use regular corn chips instead of blue corn?

Yes, any sturdy corn tortilla chips will work, but blue corn chips add a nice color and slightly nutty flavor.

How do I make this recipe vegan?

Use a plant-based sour cream and omit the cheese or use a vegan cheese alternative.

Can I prepare the components ahead of time?

Absolutely. Cook the rice, make the pico de gallo and lime crema and prepare the black bean mixture. Store separately in the fridge and assemble just before serving.