Black Bean & Green Pepper Burritos
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Black Bean & Green Pepper Burritos

Black Bean & Green Pepper Burritos

with Monterey Jack, Pico de Gallo, Cilantro Lime Rice & Guacamole

Master the art of building the perfect burrito with this recipe. First, assemble your fillings—here, you’ve got fluffy cilantro lime rice, hearty spiced black beans and green pepper, and Monterey Jack cheese. Next, get your salsas and condiments ready: smoky red pepper crema, refreshing pico de gallo, and guacamole. Now for the best part: stuffing the tortillas with just as much of each component as your heart desires, so you get a burrito that’s perfectly customized.


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

Total Time40 minutes
Prep Time15 minutes


serving amount

½ cup

Jasmine Rice

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


¼ ounce


1 unit


1 unit

Black Beans

1 unit

Veggie Stock Concentrate

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

4 tablespoon


Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories880 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate129 g
Sugar11 g
Dietary Fiber14 g
Protein22 g
Cholesterol30 mg
Sodium1670 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
Large Pan
Paper Towel


Cook Rice

• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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.

Prep & Make Pico

• While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper crosswise into strips. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

Cook Filling

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

Mix Rice & Warm Tortillas

• Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Assemble Burritos

• Place tortillas on a clean work surface. To the bottom third of each tortilla, add 1⁄3 cup rice in a line. Top rice with 1⁄2 cup filling (you’ll have some left over—serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and a dollop of guacamole (save the rest for serving). • Fold bottom side of each tortilla up 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 before rolling, and wrap up with foil or parchment. Simply unwrap as you eat!


• Halve burritos on a diagonal. Divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.