HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Pork Burrito Bowls
Southwestern Pork Burrito Bowls

Southwestern Pork Burrito Bowls

with Black Beans and Rice

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You could say that this is a deconstructed version of a burrito. But that big word is just a code name for delicious. When Tex-Mex ingredients like spiced ground pork, rice, beans, Mexican cheese, and tomato salsa are piled high in a bowl, there’s nothing to stop you from digging straight in to all your favorite flavors. Well, nothing except a bit of easy prep to make this dish your own.


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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


26.8 ounce

Black Beans

1 cup

Jasmine Rice

2 tablespoon

Southwest Spice Blend

8 ounce

Grape Tomatoes

2 unit


20 ounce

Ground Pork

8 tablespoon

Sour Cream


1 cup

Mexican Cheese Blend


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4310 kJ
Calories1030 kcal
Fat60 g
Saturated Fat23 g
Carbohydrate78 g
Sugar4 g
Dietary Fiber21 g
Protein49 g
Cholesterol165 mg
Sodium530 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim, then thinly slice scallions. Drain and rinse beans.


Melt 2 TBSP butter in a medium pot over medium-high heat. Add half the scallions. Cook until softened, 1-2 minutes. Stir in rice, beans, and half the spice blend. Season with plenty of salt and pepper. Add 1¾ cups water and 1½ tsp salt; bring to a boil. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.


Quarter tomatoes. Zest 2 tsp zest from limes, then cut both into quarters. In a small bowl, toss tomatoes, remaining scallions, half the lime zest, juice from two lime quarters, and a large drizzle of olive oil. Season with plenty of salt and pepper.


Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and remaining spice blend, breaking up meat with a spatula or wooden spoon. Season with salt and pepper. Cook, tossing occasionally, until browned, 4-5 minutes. Meanwhile, stir together sour cream, remaining lime zest, and a squeeze of lime juice in another small bowl. Season with salt and pepper.


Fluff cooked rice and beans with a fork, then stir in a big squeeze of lime juice. Reduce heat under pan with pork to medium, then toss in rice and beans as well as half the cheese. Allow mixture to warm through, 1-2 minutes. Season with plenty of salt and pepper.


Divide rice mixture between bowls and top with salsa. Garnish with remaining cheese and dollop with crema. Serve with any remaining lime quarters for squeezing over.