Black Bean & Poblano Burritos

🥘 Ingredients

• black beans
  2 unit
• cilantro
  1 oz
• flour tortillas
  4 unit
• guacamole
  1/2 c
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  2 unit
• monterey jack cheese
  ½ cup
• onion
  2 unit
• smoky red pepper crema
  1/2 c
• southwest spice blend
  2 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry produce. In a small pot , combine jasmine rice , ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use in step 4.

   jasmine rice: 1 c
2. 

   2

   While rice cooks, halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato . Roughly chop cilantro . Zest and quarter lime . Halve, core, and thinly slice long 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.

   onion: 2 unit, tomato: 2 unit, cilantro: 1 oz, lime: 1 unit, long green pepper: 2 unit
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and a pinch of salt; cook until veggies are browned and softened, ⏱️ 5 minutes to ⏱️ 7 minutes . Stir in black beans and their liquid, veggie stock concentrate , southwest spice blend , a big pinch of salt (we used ½ tsp salt; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, ⏱️ 5 minutes to ⏱️ 7 minutes . Remove from heat.

   black beans: 2 unit, veggie stock concentrate: 2 unit, southwest spice blend: 2 tbsp
4. 

   4

   Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 4 unit
5. 

   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 ½ cup filling (you’ll have some left over—serve it on the side!) and sprinkle with monterey jack cheese . Add a dollop of smoky red pepper crema , a bit of pico de gallo, then half the 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. Simply unwrap as you eat!

   monterey jack cheese: ½ cup, smoky red pepper crema: 1/2 c, guacamole: 1/2 c
6. 

   6

   Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with remaining lime wedges on the side.