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 amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


13.4 ounce

Black Beans

½ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

4 ounce

Heirloom Grape Tomatoes

1 unit


10 ounce

Ground Pork

4 tablespoon

Sour Cream


½ cup

Mexican Cheese Blend


Not included in your delivery

2 tablespoon



1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5356 kJ
Calories1280 kcal
Fat57 g
Saturated Fat24 g
Carbohydrate128 g
Sugar6 g
Dietary Fiber22 g
Protein48 g
Cholesterol150 mg
Sodium540 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 (1 packet). Season with plenty of salt and pepper. Add ¾ cup water and 1 tsp salt; bring to a boil. Cover and reduce to a gentle simmer. Cook until tender, about 15 minutes.


Quarter tomatoes. Zest 1 tsp zest from lime, then cut 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 rice and beans with a fork once done, 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.