Black Bean & Blue Corn Crunch Burritos

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 pinch
• blue corn tortilla chips
  1 packet
• butter
  1 tbsp
• cilantro
  ¼ cup
• flour tortillas
  4 pieces
• hot sauce
  1 tbsp
• jalapeño
  1 unit
• jasmine rice
  ¾ cup
• lime
  1 unit
• mexican cheese blend
  ½ cup
• mushroom stock concentrate
  1 tbsp
• olive oil
  1 tbsp
• onion
  1 unit
• salt
  1 pinch
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tomato
  1 unit
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium pot

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , water , 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.

   jasmine rice: ¾ cup, water: ¾ cup, salt: 1 pinch
2. 

   2

   Dice tomato . Roughly chop cilantro . Halve, peel, and finely chop onion . Mince jalapeño , removing ribs and seeds for less heat. Zest and quarter lime . In a small bowl , combine tomato, cilantro, 2 tbsp onion, half the jalapeño, and a squeeze of lime juice to taste. Season with salt and black pepper . 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.

   tomato: 1 unit, cilantro: ¼ cup, onion: 1 unit, jalapeño: 1 unit, lime: 1 unit, black pepper: 1 pinch, sour cream: 2 tbsp
3. 

   3

   Heat a drizzle of olive oil in a medium pot over medium-high heat. Add remaining onion and remaining jalapeño. Season with a pinch of salt. Cook until browned and softened ⏱️ 1-2 minutes . Add black beans with their liquid, mushroom stock concentrate , southwest spice blend , ½ tsp salt, and pepper. Bring to a simmer and cook until liquid has reduced ⏱️ 5-7 minutes . Remove from heat.

   olive oil: 1 tbsp, black beans: 15 oz, mushroom stock concentrate: 1 tbsp, southwest spice blend: 1 tbsp
4. 

   4

   Fluff rice with a fork; stir in 1 tbsp butter and lime zest to taste. Season with salt and pepper. Using your hands, break half the blue corn tortilla chips into bite-size pieces over a medium bowl (keep the rest whole for serving). Wrap flour tortillas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds .

   butter: 1 tbsp, blue corn tortilla chips: 1 packet, flour tortillas: 4 pieces
5. 

   5

   Lay tortillas on a clean work surface. Place 1/3 cup rice in a line on the bottom third of each tortilla. Top with ½ cup bean mixture (you will have some rice and beans left over—save for serving); sprinkle with mexican cheese blend . Top with crema, pico de gallo, and crushed tortilla chips. 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. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper, then wrap up with foil or paper. Simply unwrap as you eat!

   mexican cheese blend: ½ cup
6. 

   6

   Halve burritos. 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.

   hot sauce: 1 tbsp