Spiced Ground Pork Burrito Bowls with Black Beans and Rice

These deconstructed burrito bowls bring all your favorite Tex-Mex flavors together in one hearty dish. Spiced ground pork, fluffy jasmine rice, creamy black beans and a bright tomato salsa are piled high and finished with a tangy lime crema and melty Mexican cheese.

Perfect for a busy weeknight, this recipe comes together in just 35 minutes with simple ingredients. Each bite delivers a satisfying mix of savory, spicy and fresh flavors that will have everyone coming back for seconds.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions. Drain and rinse the black beans.
2. Melt 2 tablespoons butter in a medium pot over medium-high heat. Add half the sliced scallions and cook until softened, about 1-2 minutes. Stir in the rice, beans and half the Southwest spice blend. Season generously with salt and pepper. Add 3/4 cup water and 1 teaspoon salt; bring to a boil. Cover, reduce heat to a gentle simmer and cook until rice is tender, about 15 minutes.
3. Quarter the tomatoes. Zest 1 teaspoon zest from the lime, then cut the lime into quarters. In a small bowl, combine the quartered tomatoes, remaining scallions, half the lime zest, juice from two lime quarters and a drizzle of olive oil. Season with salt and pepper and toss to combine.
4. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the ground pork and remaining Southwest spice blend, breaking up the meat with a spatula. Season with salt and pepper. Cook, tossing occasionally, until browned, 4-5 minutes. Meanwhile, in another small bowl, stir together the sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper.
5. Once the rice and beans are done, fluff with a fork and stir in a big squeeze of lime juice. Reduce the heat under the pork pan to medium, then add the rice and beans mixture along with half the Mexican cheese. Stir to combine and warm through, 1-2 minutes. Season with salt and pepper to taste.
6. Divide the rice mixture between bowls. Top with the tomato salsa, remaining cheese and a dollop of the lime crema. Serve with remaining lime quarters for squeezing.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Just be sure to cook until no longer pink and adjust seasoning as needed.

What can I use instead of Mexican cheese blend?

Shredded cheddar, Monterey Jack or a mix of both are great alternatives.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and pork mixture in a skillet or microwave and assemble fresh.