Loaded Black Bean and Green Pepper Burritos with Cilantro Lime Rice and Guacamole

There’s nothing quite like a burrito stuffed with all your favorite fillings. This recipe lets you build the perfect burrito from the inside out: start with fluffy cilantro lime rice, hearty spiced black beans and green peppers and melty Monterey Jack cheese. Then add your choice of smoky red pepper crema, refreshing pico de gallo and creamy guacamole.

The best part? You get to decide how much of each component goes in, so every bite is exactly what you’re craving. Whether you’re a burrito pro or a first-timer, this step-by-step guide makes it easy to roll up a satisfying, flavorful meal.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, 3/4 cup water (1 1/2 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.
2. While rice cooks, halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core and thinly slice green pepper crosswise into strips. In a small bowl, combine minced onion, tomato, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes. Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (1/2 teaspoon for 2 servings, 1 teaspoon for 4) 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 lime zest and remaining cilantro. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
5. Place tortillas on a clean work surface. To the bottom third of each tortilla, add 1/3 cup rice in a line. Top rice with 1/2 cup filling (you’ll have some left over-serve it on the side) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo and a dollop of guacamole (save the rest for serving). Fold bottom side of each tortilla up 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 or parchment paper before rolling and wrap up with foil or parchment. Simply unwrap as you eat!
6. Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo and guacamole. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires about 1 3/4 cups water per 1/2 cup rice and cooks for 40-45 minutes.

How do I make the burritos spicier?

Add a pinch of cayenne pepper or chopped jalapeño to the black bean mixture. You can also use a spicy crema or add hot sauce to taste.

Can I prepare the components ahead of time?

Absolutely! Cook the rice, make the black bean mixture and prepare the pico de gallo and crema up to 2 days in advance. Assemble and roll the burritos just before serving.