Salsa Verde Black Bean Burritos
with Jasmine Rice & Slaw
- Wheat
- Soy
- Eggs
- Milk
What’s a burrito’s favorite dance? Salsa! Dad jokes aside, you’re gonna love these super speedy, super easy ‘ritos. Salsa verde provides all the sauce you need for the quick-cooking black beans and rice. Tuck everything into tortillas with some cheese and slaw, and you’re sure to see a new spring in your step, twinkle toes!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Lemon
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Green Salsa
¼ cup
Monterey Jack Cheese
(Contains: Milk)
4 ounce
Coleslaw Mix
¾ cup
Jasmine Rice
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Zest and quarter lemon. Drain and rinse beans.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to use.
• In a medium bowl, combine coleslaw mix, mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, and a pinch of salt and pepper; set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beans and Fajita Spice; cook, stirring occasionally, until fragrant, 1-2 minutes. • Remove from heat. Add half the salsa (save the rest for serving); stir to combine. Taste and season with salt and pepper. TIP: If mixture seems too thick, stir in 1-2 TBSP water.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • To pot with rice, stir in lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Taste and season with salt and pepper. • Place tortillas on a clean work surface. Add half the rice in a line to the bottom third of each tortilla. Top rice with ¾ of the bean mixture and half the slaw (you’ll have some left over—serve on the side!); sprinkle with Monterey Jack. Fold up bottom sides of tortillas over filling, then fold over left and right sides toward the filling. Roll up, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling and wrap up with foil. Simply unwrap as you eat!
• Halve burritos; divide between plates along with remaining rice, bean mixture, and slaw. Serve with remaining salsa and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty combination, though some found it bland and wanted more seasoning or additional ingredients for depth.
- Ease of prep: Customers praised how quick and simple this meal was to make, perfect for busy weeknights.
- Suggestions: Consider adding protein like chicken, using lime instead of lemon, and incorporating more veggies like peppers and onions 🌶️.
- Leftovers: Several mentioned having extra filling, suggesting larger tortillas or an additional tortilla to use it all up.
- Texture: The crunchy slaw added a nice contrast, though some felt the dish needed more varied textures overall.
Reviews from our home cooks
Our overall favorite. The Jasmine rice with the beans and salsa verde made this dish one we can eat every week.
Fabulous meal! I love the crunch the slaw gives the burrito. The beans were deliciously spicy.
Really great! I used all of the beans and coleslaw in the burritos, so maybe make that the recipe or add more beans and coleslaw.
Made the burrito crispy in the pan before serving and used spicy mayo in the slaw!
Easy to prepare. I did add extra cabbage to the slaw since it didn't seem like enough. Also added fire roasted corn to the beans for a bit more flavor.
I added chicken to this recipe and my husband could not get enough. I think it would have been equally delicious without the chicken. After I rolled the burritos I toast the outside in a pan for a added crunch!
Delicious, filling. I hadn't made burritos at home before and I was pleased by how easy this was!
Only giving it a 3 because my boyfriend didn't like it as much as I did. I thought the cabbage was a really nice and unusual topping for the burrito but it worked so well. Crunchy, and the subtle vinegar flavor was a nice counter to the creaminess of the black beans. Really like this one! Maybe a different side tho
The salsa verde had a bit of a strange yet flavorless taste. We didn't use any of it for topping and threw it away. The slaw and rice was nice, but the bean mixture didn't taste like much. The addition of another fresh vegetable (maybe tomato or avocado) would have made it better.
The black bean burritos and slaw were plentiful for us. This may become one of our go to quick weekday meals.
