Black Bean & Poblano Burritos
with Monterey Jack, Pico de Gallo, Cilantro Lime Rice & Guacamole
- Wheat
- Soy
- Milk
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 poblano, 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. Roll it all up, then dig into burrito bliss. Now THAT’S a wrap!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Veggie Stock Concentrate
1 unit
Onion
½ cup
Jasmine Rice
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 poblano 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.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, 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, a big pinch of salt (we used ½ tsp salt; 1 tsp for 4 servings), 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 lime zest and remaining cilantro. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• 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 ½ 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, then half the 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. 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 remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of flavors, with the smoky red pepper crema and fresh pico de gallo adding extra punch 🌶️.
- Ease of prep: Most found it easy to make, though some felt it had more steps than expected for a burrito.
- Suggestions: Consider toasting the wrapped burrito for a crispy exterior; add jalapeños or hot sauce for more heat.
- Leftovers: Plenty of filling for extra burritos or bowls the next day; some even enjoyed it for breakfast with a fried egg.
- Portions: Several mentioned generous servings, with enough to make 3-4 burritos instead of just two.
Reviews from our home cooks
These burritos were super yummy! It was super easy to make and clean up afterwards. The rice and beans were very flavorful. The way the instructions explained how to roll the burrito was super easy to understand. The guacamole, the smoky red pepper cream, and the pico de gallo inside the burrito made it taste much better.
Absolutely delicious!!! Reminded us of our favorite burrito at a chipotle. We did chop the veggies up way smaller than suggested and smashed the black beans up a little while they were cooking. But it's absolutely delicious!
Chipotle who? These burritos were AWESOME. I followed the directions exactly and needed to add just a bit more water to cook the rice. The seasonings and veggie stock tasted SO GOOD. I didn't miss meat at all in this recipe. It was excellent.
This meal is one of our favorites and one that we order consistently. The combination of black beans with onions and peppers and Southwest spice is simply delicious. Even the rice came out perfect when I cooked it on a low setting. Great filling dinner
A dynamic mix of earthy black beans and peppery poblano peppers. Burritos are always a hit with our family. And enough leftovers for a great lunch!
Really tasty, and plenty for more than 4 burritos (but you'll need extra tortillas!). The beans should either be drained or cooked long enough to have less liquid than recipe indicates. I subbed a garden-fresh tomato for the romas that were included, which made the simple salsa delicious. I also added some trimming from the long pepper (around the stem) to the salsa.
Seasonings were lovely, but honestly the improvement in taste was not enough for all the prep time, compared to my 10 minute burritos I make with beans out of a can, quick rice and jarred salsa.
The liquid from the black beans made it too starchy and too runny. The southwest seasoning was not enough. I had to add chili powder and cumin to give it more flavor. Perhaps the southwest paste you have sent with other Mexican meals would have been better flavor/seasoning wise. I wasn't able to put the black bean and peppers into the tortillas because it would have been extremely sloppy to eat. I ended up having burrito rice bowls. I will use the tortillas for something else.
Green peppers will have me burping for days so we only used a little for flavor. The ingredients and the recipe had too much salt. We both have hypertension, and although we can not add the salt the recipe calls for, we can't make the ingredients less salty. The burritos themselves were very tasty and fun to make!
It might be nice to suggest toasting the outside of the burritos once wrapped before cutting. Just a quick sear in the pan used for cooking the onions, peppers, and beans after wiping it out. A slight crisp to the outside would make a nice texture contrast.
