Black Bean & Blue Corn Crunch Burritos

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Step 1

1 Cook Rice

Step 2

Wash and dry all product

Step 3

In a small pot, combine 2 cups of rice, 2 cups of water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 10 minutes.

Step 4

Keep covered off heat until ready to use in step 4.

Step 5

2 Make Pico & Crema

Step 6

While rice cooks, dice tomato. Roughly chop cilantro. Halve, peel, and finely chop onion. Mince jalapeno, removing ribs and seeds for less heat. Zest and quarter lime.

Step 7

In a small bowl, combine tomato, cilantro, 2 TBSP onion (4TBSP for 4 servings), half the jalapeno, and a squeeze of lime juice to taste. Season with salt and pepper.

Step 8

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.

Step 9

3 Simmer Beans

Step 10

Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and remaining jalapeno. Season with a pinch of salt. Cook until browned and softened, 1-2 minutes.

Step 11

Add beans and their liquid, stock concentrate, Southwest Spice, salt (½ tsp), and pepper (1 tsp). Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.

Step 12

4 Fluff, Crush, & Warm

Step 13

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.

Step 14

Using your hands, break half the tortilla chips into bite-sized pieces over a medium bowl (keep the rest whole for serving).

Step 15

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Step 16

5 Assemble Burritos

Step 17

Lay tortillas on a clean surface.

Step 18

Place ⅓ cup rice in a line on the bottom third of each tortilla. Top with rice with ½ cup bean mixture (you’ll have some rice and beans left over - serve on the side!) and sprinkle with Mexican cheese. Top with a drizzle of crema, a bit of pico de gallo, and crushed tortilla chips.

Step 19

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.

Step 20

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!

Step 21

6 Finish & Serve

Step 22

Halve burritos.

Step 23

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.