Cheesy Black Bean & Bacon Burritos

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• bacon
  8 oz
• black beans
  2 unit
• black pepper
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• flour tortillas
  4 unit
• guacamole
  1/2 c
• jalapeño
  2 unit
• jasmine rice
  1 c
• lime
  2 unit
• salt
• scallions
  4 unit
• sugar
  1/2 tsp
• water
  3/4 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , 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 to ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 5.

   jasmine rice: 1 c, water: 3/4 c, salt
2. 

   2

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

   jalapeño: 2 unit, lime: 2 unit, scallions: 4 unit
3. 

   3

   In a large pan , cook bacon over medium-high heat, turning occasionally, until crispy, ⏱️ 6 minutes to ⏱️ 10 minutes . Turn off heat and transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. While bacon cooks, in a small microwave-safe bowl, combine jalapeño rounds, juice from three lime wedges, and sugar . Cover with plastic wrap and microwave for ⏱️ 30 seconds ; set aside to pickle.

   bacon: 8 oz, sugar: 1/2 tsp
4. 

   4

   Return the pan with reserved bacon fat to medium heat. Add scallion whites and minced jalapeño. Cook, stirring occasionally, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in black beans and their liquid, chicken stock concentrate , Southwest Spice Blend , salt , and black pepper . Bring to a simmer and cook, stirring occasionally, until liquid has reduced, ⏱️ 5 minutes to ⏱️ 7 minutes . Remove from heat and stir in juice from the remaining lime. Taste and season with salt and pepper if desired.

   black beans: 2 unit, chicken stock concentrate: 2 unit, Southwest Spice Blend: 2 tbsp, salt, black pepper
5. 

   5

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

   flour tortillas: 4 unit, butter: 1 tbsp
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 1/3 cup rice and 1/4 cup bean mixture per tortilla; sprinkle with Mexican cheese blend . Fold the bottom side of each tortilla over the filling, fold in the left and right sides, then roll up to form burritos.

   guacamole: 1/2 c, Mexican cheese blend: 1 c
7. 

   7

   Halve burritos crosswise. Divide burritos and remaining rice between plates. Top rice with remaining bean mixture and any remaining pickled jalapeño. Serve. Bacon is fully cooked when internal temperature reaches 145°.