Black Bean and Green Pepper Burritos with Cilantro Lime Rice
These hearty burritos combine seasoned black beans and sautéed green peppers with fragrant cilantro lime rice, all wrapped in warm flour tortillas. Topped with melted Monterey Jack cheese, smoky red pepper crema, fresh pico de gallo, and creamy guacamole, they deliver bold Southwestern flavors in every bite. Perfect for a satisfying weeknight dinner or casual gathering, this recipe creates restaurant-quality burritos at home with simple ingredients and straightforward techniques.
Ingredients
- ½ cup jasmine rice
- 1 unit onion
- 1 unit long green pepper
- 1 unit tomato
- ¼ ounce cilantro
- 1 unit lime
- 1 unit black beans
- 1 unit veggie stock concentrate
- 1 tablespoon Southwest spice blend
- 2 unit flour tortillas
- ¼ cup Monterey Jack cheese
- 4 tablespoon smoky red pepper crema
- 4 tablespoon guacamole
- salt
- pepper
- 1 teaspoon cooking oil
Instructions
- 1
Wash and dry all produce
- 2
Combine rice with water and salt in small pot, bring to boil, cover and reduce heat to low, cook until tender
- 3
Keep rice covered off heat until ready to use
- 4
Halve, peel and thinly slice onion, mince some slices for pico
- 5
Dice tomato and roughly chop cilantro
- 6
Zest and quarter lime
- 7
Halve, core and slice green pepper into strips
- 8
Combine minced onion, tomato, half the cilantro and lime juice for pico, season with salt and pepper
- 9
Heat oil in large pan over medium-high heat
- 10
Add sliced onion, green pepper and salt, cook until browned and softened
- 11
Stir in beans with liquid, stock concentrate, Southwest spice blend, salt and pepper
- 12
Bring to simmer and cook until liquid reduces
- 13
Remove from heat
- 14
Fluff rice with fork, stir in lime zest and remaining cilantro, season with salt and pepper
- 15
Wrap tortillas in damp paper towels and microwave until warm and pliable
- 16
Place tortillas on clean work surface
- 17
Add rice in line to bottom third of each tortilla
- 18
Top rice with filling and sprinkle with Monterey Jack
- 19
Add dollops of smoky red pepper crema, pico de gallo and guacamole
- 20
Fold bottom side up over filling, then fold left and right sides toward filling
- 21
Roll up tortillas starting with filled sides to form burritos
- 22
Halve burritos on diagonal
- 23
Divide between plates with remaining accompaniments and lime wedges
Tips
Wrap tortillas in foil or parchment paper before rolling to prevent mess and make eating easier
Save extra filling to serve on the side for a more generous meal
Make sure rice is fully covered and heat is low to prevent burning during cooking
Good to Know
Wrap individual burritos in foil and refrigerate up to 3 days. Components can be stored separately for 4 days.
Rice and bean filling can be made 1 day ahead. Reheat before assembling burritos.
Serve immediately while warm. Provide lime wedges and extra toppings on the side.
Common Mistakes
Don't overfill tortillas or they will be difficult to roll and may tear
Ensure tortillas are warm and pliable before rolling to prevent cracking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these burritos ahead of time?
Yes, wrap assembled burritos in foil and refrigerate up to 3 days. Reheat in oven at 350F for 15-20 minutes until heated through.
What if I don't have Southwest spice blend?
Mix equal parts chili powder, cumin, and paprika with a pinch of garlic powder and oregano as a substitute.
Can I freeze these burritos?
Yes, wrap individually in foil then plastic wrap and freeze up to 3 months. Thaw overnight and reheat in oven.