Black Bean & Blue Corn Crunch Burritos

Name: Black Bean & Blue Corn Crunch Burritos with Pico de Gallo & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Tortillas; 1 Onion; 2 tbsp Sour Cream; 1/2 cup Rice; 1 1/2 oz Corn; 1 unit Jalapeño; 1 Black Beans; 1 Mushroom; 1 Tomato; 1 Lime; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce

with Pico de Gallo & Lime Crema

By Recipe0 System

We didn’t think a burrito could get any better... That is, until our chefs added a layer of crushed blue corn tortilla chips for extra crunch in every bite. But wait—there’s more. Each burrito is also packed with zesty rice, spiced black beans and onion, melty cheese, pico de gallo, and lime crema. Left with any extra filling? You’re in luck: We’re sending extra tortilla chips for scooping it all up. Now THAT’S a wrap!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
1 Onion
2 tbsp Sour Cream
1/2 cup Rice
1 1/2 oz Corn
1 unit Jalapeño
1 Black Beans
1 Mushroom
1 Tomato
1 Lime
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in step 4.
2

While rice cooks, dice tomato. Roughly chop cilantro. Halve, peel, and finely chop onion. Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime.

In a small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), half the jalapeño, and a squeeze of lime juice to taste. Season with salt and pepper.

In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
3

Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and remaining jalapeño. Season with a pinch of salt. Cook until browned and softened, 1-2 minutes.

Add beans and their liquid, stock concentrate, Southwest Spice, salt (we used ½ tsp; 1 tsp salt for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.
4

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt and pepper.

Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (keep the rest whole for serving).

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
5

Lay tortillas on a clean work surface. Place 1⁄3 cup rice in a line on the bottom third of each tortilla. Top with ½ cup bean mixture (you’ll have some rice and beans left over— save for serving); sprinkle with cheese. Top with crema, pico de gallo, and crushed tortilla chips.

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper, then wrap up with foil or paper. Simply unwrap as you eat!
6

Halve burritos.

Divide burritos and remaining rice, bean mixture, lime crema, pico de gallo, and tortilla chips between plates. Serve with hot sauce and any remaining lime wedges on the side.

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