Crunchy Black Bean Burritos with Pico De Gallo and Lime Crema

These black bean burritos are packed with layers of flavor and texture. Fluffy jasmine rice, spiced black beans and melty Mexican cheese are wrapped in a warm flour tortilla, then finished with a crunchy surprise: crushed blue corn tortilla chips. Fresh pico de gallo and a tangy lime crema tie it all together.

Serve any extra filling with additional chips for scooping. This recipe is a fun twist on classic burritos that’s sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

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

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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the pico de gallo: Dice the tomato and half the onion (save the rest for the beans). Mince the jalapeño (remove seeds for less heat). Chop the cilantro. In a bowl, combine tomato, jalapeño, cilantro, a squeeze of lime juice and a pinch of salt. Set aside.
3. Make the lime crema: In a small bowl, mix sour cream with a squeeze of lime juice and a pinch of salt. Add hot sauce to taste. Set aside.
4. Cook the beans: Heat a drizzle of oil in a medium pan over medium heat. Dice the remaining onion and add to the pan. Cook until softened, about 3 minutes. Add the black beans (drained and rinsed), Southwest spice blend and veggie stock concentrate. Stir in 1/4 cup water and cook until thickened, 2-3 minutes. Season with salt and pepper.
5. Crush the chips: Place blue corn tortilla chips in a zip-top bag and crush into small pieces with a rolling pin or your hands.
6. Assemble the burritos: Warm the flour tortillas in a dry skillet or microwave. Lay each tortilla on a work surface. Spread a layer of lime crema down the center. Top with rice, black bean mixture, crushed chips and Mexican cheese blend. Fold in the sides, then roll tightly to enclose the filling.
7. Toast the burritos: In the same skillet over medium heat, melt 1 tablespoon butter. Place the burritos seam-side down and cook until golden brown, about 2 minutes per side.
8. Serve: Slice burritos in half and serve with pico de gallo and extra lime crema on the side. Enjoy any leftover filling with additional chips.

Recipe Tips

FAQ

Can I use regular tortilla chips instead of blue corn?

Yes, any sturdy tortilla chip will work, but blue corn adds a nice color and subtle corn flavor.

How do I store leftover burritos?

Wrap leftover burritos tightly in foil and refrigerate for up to 3 days. Reheat in a skillet or oven to restore crispiness.

Can I add meat to this recipe?

Absolutely! Cooked chicken, beef or pork would be a great addition. Simply add it to the bean mixture before assembling.