Black Bean & Blue Corn Crunch Burritos with Pico de Gallo & Lime Crema

Step 1

• Wash and dry produce.• In a small pot, combine rice, ¾ cup water(1½ cups for 4 servings), and a big pinchof salt. Bring to a boil, then cover andreduce heat to low. Cook until rice is tender,15-18 minutes.• Keep covered off heat until ready to usein Step 4.

Step 2

• While rice cooks, zest and quarter lime.Mince jalapeño, removing ribs and seeds forless heat. Halve, peel, and finely chop onion.• In a small bowl, combine sour cream with asqueeze of lime juice. Season with salt andpepper. Add water 1 tsp at a time untilmixture reaches a drizzling consistency.

Step 3

• Heat a drizzle of oil in a medium pot overmedium-high heat. Add jalapeño, onion,and a pinch of salt. Cook until veggies arebrowned and softened, 1-2 minutes.• Add beans and their liquid, stockconcentrate, Southwest Spice Blend, salt(we used ½ tsp; 1 tsp for 4 servings), andpepper. Bring to a simmer and cook untilliquid has reduced, 5-7 minutes. Removefrom heat.

Step 4

• Fluff rice with a fork; stir in 1 TBSP butter(2 TBSP for 4 servings) and lime zest totaste. Season with salt and pepper.• Using your hands, break half the tortillachips into bite-size pieces over a mediumbowl (keep the rest whole for serving).• Wrap tortillas in damp paper towels;microwave until warm and pliable,30 seconds.

Step 5

• Lay tortillas on a clean work surface. Place1⁄3 cup rice in a line on the bottom thirdof each tortilla. Top rice with ½ cupseasoned beans (you’ll have some riceand beans left over—save for serving);sprinkle with Monterey Jack. Top witha drizzle of crema, a bit of pico de gallo,and crushed tortilla chips.• Fold up bottom side of each tortilla overfilling, then fold over left and right sidestoward the filling. Roll up tortillas, startingwith filled sides, to form burritos. TIP: Forless mess, place each tortilla on a largepiece of aluminum foil before rolling, thenwrap up with foil. Simply unwrap as you eat!

Step 6

• Halve burritos.• Divide burritos, remaining rice, andremaining seasoned beans between platesin separate sections. Top rice and beanswith lime crema and pico de gallo. Servewith tortilla chips, hot sauce, and anyremaining lime wedges on the side.