---
title: Black Bean & Blue Corn Crunch Burritos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-blue-corn-crunch-burritos-61cb2de40b1e2c28891c7bbc
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Soy, Sesame, Milk]
tags: [Spicy, Veggie]
rating: 4.5
rating_count: 15700
source_chef: Michelle Doll Olson
review_highlights:
  - {theme: Flavor, text: Many enjoyed the tasty blend of spices and textures, though some found it a bit bland and suggested adding extra seasoning.}
  - {theme: Ease of prep, text: Quick and simple to make, though a few noted multiple steps and dishes to clean.}
image: "https://images.recipes.furrysalamander.com/black-bean-blue-corn-crunch-burritos.avif"
---
Wash and dry all produce. In a #small pot{}, combine @jasmine rice{¾%cup}, @water{¾%cup}, and a big pinch of @salt{1%pinch}. 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.

Dice @tomato{1%unit}. Roughly chop @cilantro{¼%cup}. Halve, peel, and finely chop @onion{1%unit}. Mince @jalapeño{1%unit}, removing ribs and seeds for less heat. Zest and quarter @lime{1%unit}. 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{1%pinch}. In a separate #small bowl{}, combine @sour cream{2%tbsp} with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @olive oil{1%tbsp} 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{15%oz} with their liquid, @mushroom stock concentrate{1%tbsp}, @southwest spice blend{1%tbsp}, ½ tsp salt, and pepper. Bring to a simmer and cook until liquid has reduced ~{5-7%minutes}. Remove from heat.

Fluff rice with a fork; stir in 1 tbsp @butter{1%tbsp} and lime zest to taste. Season with salt and pepper. Using your hands, break half the @blue corn tortilla chips{1%packet} into bite-size pieces over a medium bowl (keep the rest whole for serving). Wrap @flour tortillas{4%pieces} in damp paper towels; microwave until warm and pliable ~{30%seconds}.

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{½%cup}. 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!

Halve burritos. Divide burritos and remaining rice, bean mixture, lime crema, pico de gallo, and tortilla chips between plates. Serve with @hot sauce{1%tbsp} and any remaining lime wedges on the side.