15-Min Smothered Veggie Burrito with Pre-Cooked Rice & Black Beans
15 Min Meal

15-Min Smothered Veggie Burrito

with Pre-Cooked Rice & Black Beans

15 MIN
4 Servings
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this Tex-Mex favorite, flour tortillas are stuffed with poblano pepper and onion, plus creamy black beans and fluffy white rice, before being topped with a blanket of creamy guajillo chile sauce. Unlike their handheld cousins, you'll want to eat these saucy burritos with a fork and knife.
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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    fresh
    ingredients
    15-Min Smothered Veggie Burrito with Pre-Cooked Rice & Black Beans
    Title
    • 2 15.5-Oz Can Black Beans
    • 20 oz Cooked White Rice
    • 4 Flour Tortillas
    • 2 Yellow Onions
    • ½ cup Sour Cream
    • 4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
    • 2 Poblano Peppers
    • ⅔ cup Guajillo Chile Pepper Sauce
    • ½ cup Guacamole
    • ¼ cup Grated Cotija Cheese

    15-Min Smothered Veggie Burrito

    Prepare the ingredients
    1 Prepare the ingredients

    Halve, peel, and medium dice the onions. Drain and rinse the beans. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the guajillo sauce, half the sour cream, and 2 tablespoons of water; season with salt and pepper.

    2 Make the filling

    In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 1 to 2 minutes, or until the beans are slightly broken down. Add the rice and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat.

    Make the filling
    Assemble the burritos & serve your dish
    3 Assemble the burritos & serve your dish

    Meanwhile, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Evenly divide all but 4 cups of the filling among the center of the bottom half of each tortilla (the half that is closest to you). Top the filling with the guacamole and remaining sour cream. Fold the three adjacent sides of the tortilla over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll, until the burrito is seam-side down. Divide the remaining filling between four plates. Top with the burritos, creamy guajillo sauce, and cotija. Enjoy! 

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