Black Bean & Blue Corn Crunch Burritos
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Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema

We didn’t think a burrito could get any better... That is, until our chefs added a layer of crushed blue corn tortilla chips for extra crunch in every bite. But wait—there’s more. Each burrito is also packed with zesty rice, spiced black beans and onion, melty cheese, pico de gallo, and lime crema. Left with any extra filling? You’re in luck: We’re sending extra tortilla chips for scooping it all up. Now THAT’S a wrap!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

½ cup

Jasmine Rice

1 unit


1 unit

Yellow Onion

1 unit


1 unit


1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1.5 tablespoon

Sour Cream

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

1 teaspoon

Hot Sauce

1 unit

Veggie Stock Concentrate

¼ ounce


Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories960 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate129 g
Sugar10 g
Dietary Fiber12 g
Protein24 g
Cholesterol35 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Medium Pot
Medium Bowl
Paper Towel


Cook Rice

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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 in step 4.

Make Pico & Crema

• While rice cooks, dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve, peel, and finely chop onion. Zest and quarter lime. • In a small bowl, combine tomato, cilantro, half the jalapeño, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and 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.

Simmer Beans

• Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining jalapeño, remaining onion, and a pinch of salt. Cook until veggies are browned and softened, 1-2 minutes. • Add beans and their liquid, stock concentrate, Southwest Spice, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.

Fluff, Crush, & Warm

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt and pepper. • Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (keep the rest whole for serving). • Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Assemble Burritos

• Lay tortillas on a clean work surface. Place 1⁄3 cup rice in a line on the bottom third of each tortilla. Top rice with ½ cup bean mixture (you’ll have some rice and beans left over—save for serving); sprinkle with Monterey Jack. Top with a drizzle of crema, a bit of 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 before rolling, then wrap up with foil. Simply unwrap as you eat!

Finish & Serve

• 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.