Cheesy Black Bean & Bacon Burritos

🥘 Ingredients

• bacon
  4 strips
• black beans
  15 oz
• black pepper
• butter
• chicken stock concentrate
  1 cube
• flour tortillas
  2 pieces
• guacamole
  ¼ cup
• jalapeño
  1 piece
• jasmine rice
  ¾ cup
• lime
  1 piece
• mexican cheese blend
  ½ cup
• salt
• scallions
  2 pieces
• southwest spice blend
  1 tsp
• sugar
• water

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

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

   jasmine rice: ¾ cup, water, salt
2. 

   2

   Meanwhile, wash and dry produce. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Mince a few slices until you have 1 tbsp. Zest and quarter lime . Trim and thinly slice scallions , separating whites from greens.

   jalapeño: 1 piece, lime: 1 piece, scallions: 2 pieces
3. 

   3

   Heat a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 minutes . Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. While bacon cooks, in a small bowl , combine jalapeño rounds, juice from three lime wedges, and ½ tsp sugar . Cover with plastic wrap and microwave ⏱️ 30 seconds ; set aside to pickle.

   bacon: 4 strips, sugar
4. 

   4

   Heat pan with reserved bacon fat over medium heat. Add scallion whites and minced jalapeño. Cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Stir in black beans with their liquid, chicken stock concentrate , southwest spice blend , ½ tsp salt, and black pepper . Bring to a simmer and cook, stirring occasionally, until liquid has reduced ⏱️ 5 minutes . Remove from heat. Stir in juice from remaining lime wedges; taste and season with salt and pepper if desired.

   black beans: 15 oz, chicken stock concentrate: 1 cube, southwest spice blend: 1 tsp, black pepper
5. 

   5

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds . Fluff rice with a fork; stir in scallion greens, 1 tbsp butter , and lime zest. Season with salt and pepper.

   flour tortillas: 2 pieces, butter
6. 

   6

   Lay tortillas on a clean work surface. Spread guacamole in a line on the bottom third of each tortilla, then top with bacon and as much pickled jalapeño as you like. Top with ⅓ cup rice and ¼ cup bean mixture per tortilla; sprinkle with mexican cheese blend . Fold up bottom side over filling, then fold left and right sides toward the filling. Roll up tortillas to form burritos. > TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, then wrap up with foil or paper. Simply unwrap as you eat.

   guacamole: ¼ cup, mexican cheese blend: ½ cup
7. 

   7

   Halve burritos crosswise. Divide burritos and remaining rice between plates; top rice with remaining bean mixture and any remaining pickled jalapeño. Serve.