Salsa Verde Black Bean Burritos

🥘 Ingredients

• Monterey jack cheese
  ½ cup
• black beans
  4
• black pepper
• butter
  4 tbsp
• coleslaw mix
  8 oz
• cooking oil
  2 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  4 unit
• green salsa
  2 unit
• jasmine rice
  1.5 c
• lemon
  1
• mayonnaise
  4 tbsp
• paper towels
• salt
• sugar
  ¼ tsp
• water
  1¼ cup

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Zest and quarter lemon . Drain and rinse black beans .

   lemon: 1, black beans: 2
2. 

   2

   In a small pot , combine jasmine rice , water , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to use.

   jasmine rice: 1.5 c, water: 1¼ cup, salt
3. 

   3

   In a medium bowl , combine coleslaw mix , mayonnaise , sugar , a squeeze of lemon juice, and a pinch of salt and black pepper ; set aside.

   coleslaw mix: 8 oz, mayonnaise: 4 tbsp, sugar: ¼ tsp, salt, black pepper
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add black beans and fajita spice blend ; cook, stirring occasionally, until fragrant, 1-2 minutes. Remove from heat. Add half of the green salsa (save the rest for serving); stir to combine. Taste and season with salt and black pepper . If mixture seems too thick, stir in 1-2 TBSP water.

   cooking oil: 2 tsp, black beans: 2, fajita spice blend: 2 tbsp, green salsa: 2 unit, salt, black pepper
5. 

   5

   Wrap flour tortillas in damp paper towels ; microwave until warm and pliable, ⏱️ 30 seconds . To pot with rice, stir in lemon zest, butter (use 1 TBSP for 2 servings), and a squeeze of lemon juice. Taste and season with salt and black pepper . Place tortillas on a clean work surface. Add half the rice in a line to the bottom third of each tortilla. Top rice with ¾ of the bean mixture and half the slaw (you’ll have some left over—serve on the side!); sprinkle with Monterey jack cheese . Fold up bottom sides of tortillas over filling, then fold over left and right sides toward the filling. Roll up, starting with filled sides, to form burritos. For less mess, place each tortilla on a large piece of aluminum foil before rolling and wrap up with foil. Simply unwrap as you eat!

   flour tortillas: 4 unit, paper towels, butter: 4 tbsp, salt, black pepper, Monterey jack cheese: ½ cup
6. 

   6

   Halve burritos; divide between plates along with remaining rice, bean mixture, and slaw. Serve with remaining salsa and remaining lemon wedges on the side.