Crunchy Black Bean Burritos with Pico De Gallo and Lime Crema

These crunchy black bean burritos are a flavor explosion in every bite. We’ve added a layer of crushed blue corn tortilla chips for that satisfying crunch, along with zesty rice, spiced black beans and onion, melty Monterey Jack cheese, fresh pico de gallo and a tangy lime crema. It’s a handheld meal that’s anything but ordinary.

Don’t worry if you have extra filling-we’ve included extra tortilla chips for scooping it all up. Whether you’re looking for a quick weeknight dinner or a fun lunch, these burritos are sure to become a favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 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

0.25 cup Monterey Jack CheeseView 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ 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, dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve, peel and finely chop onion. Zest and quarter lime. In a small bowl, combine tomato, cilantro, half the jalapeño, 2 TBSP onion (4 TBSP for 4 servings) and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining jalapeño, remaining onion and a pinch of salt. Cook until veggies are browned and softened, 1-2 minutes. Add beans and their liquid, stock concentrate, Southwest Spice Blend, 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 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt and pepper. Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (keep the rest whole for serving). Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
5. Lay tortillas on a clean work surface. Place ⅓ cup rice in a line on the bottom third of each tortilla. Top rice with ½ cup bean mixture (you’ll have some rice and beans left over-save for serving); sprinkle with Monterey Jack. Top with a drizzle of crema, a bit of pico de gallo and crushed tortilla chips. 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, then wrap up with foil. Simply unwrap as you eat!
6. Halve burritos. Divide burritos and remaining rice, bean mixture, lime crema, pico de gallo and tortilla chips between plates. Serve with hot sauce and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of tortilla?

Yes, you can substitute with whole wheat or corn tortillas, but note that corn tortillas may be smaller and less pliable.

Can I make these burritos ahead of time?

Yes, you can assemble the burritos and wrap them tightly in foil. Refrigerate for up to 2 days. To reheat, warm in a skillet or oven until heated through.

What can I use instead of blue corn tortilla chips?

Regular tortilla chips work just fine. You can also use crushed corn chips or even crispy fried corn tortilla strips.