Crunchy Black Bean Burritos with Pico De Gallo and Lime Crema

These black bean burritos are anything but ordinary. We’ve added a layer of crushed blue corn tortilla chips inside for a satisfying crunch in every bite. Each burrito is filled with zesty rice, spiced black beans and onion, melty Mexican cheeses, fresh pico de gallo and a tangy lime crema.

If you have any extra filling, don’t worry-we’ve got you covered with extra tortilla chips for scooping it all up. This recipe is a fun twist on a classic and is sure to become a new favorite.

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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

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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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 15-20 minutes until tender. Remove from heat and keep covered.
2. Prepare the pico de gallo: Dice the tomato and half the onion (finely chop). Mince the jalapeño (remove seeds for less heat). Chop the cilantro. In a small bowl, combine tomato, onion, jalapeño, cilantro, a squeeze of lime juice and a pinch of salt. Set aside.
3. Make the lime crema: In another small bowl, mix the sour cream with a squeeze of lime juice and a pinch of salt. Add hot sauce to taste. Set aside.
4. Cook the black beans: Heat a drizzle of oil in a medium pan over medium heat. Add the remaining diced onion and cook until softened, about 3 minutes. Add the black beans (drained and rinsed), southwest spice blend and a splash of water. Cook until heated through, about 2 minutes. Season with salt.
5. Assemble the burritos: Lay the flour tortillas on a clean surface. Spread a layer of the cooked rice down the center of each tortilla. Top with the black bean mixture, then a generous sprinkle of Mexican cheese blend. Crush the blue corn tortilla chips and scatter them over the cheese. Add a spoonful of pico de gallo and a drizzle of lime crema.
6. Fold the burritos: Fold in the sides of the tortilla, then roll tightly from the bottom to enclose the filling. Place the burritos seam-side down in a dry skillet over medium heat. Cook until golden and crisp on each side, about 2-3 minutes per side.
7. Serve: Cut the burritos in half and serve with any remaining pico de gallo, lime crema and extra tortilla chips on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be smaller and more prone to cracking. Warm them first to make them pliable.

Can I make this recipe vegan?

To make it vegan, omit the cheese and sour cream or use vegan alternatives. The rest of the ingredients are plant-based.

How do I store leftovers?

Store assembled but uncooked burritos in the refrigerator for up to 2 days. Cook just before serving for best crunch.