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Salsa Verde Black Bean Burritos

Salsa Verde Black Bean Burritos

with Jasmine Rice & Slaw

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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!

Tags:Easy PrepVeggie
Allergens:EggsWheatSoyMilk

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

13.4 ounce

Black Beans

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

Fajita Spice Blend

7.06 ounce

Green Salsa

¾ cup

Jasmine Rice

2 unit

Flour Tortillas

(ContainsWheat, Soy)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

¼ teaspoon

Sugar

1 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1000 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate144 g
Sugar9 g
Dietary Fiber13 g
Protein19 g
Cholesterol40 mg
Sodium1680 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Strainer
Small pot
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Zest and quarter lemon. Drain and rinse beans.

2

• 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.

3

• 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.

4

• 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.

5

• 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!

6

• Halve burritos; divide between plates along with remaining rice, bean mixture, and slaw. Serve with remaining salsa and remaining lemon wedges on the side.