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Smoky Pork Burrito Bowl

with Black Beans & Honey-Jalapeño Carrots

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 840 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our Mexican spice blend stars two ways in this burrito bowl-style dish: it’s cooked into our hearty base of rice and kale, then used to spice our saucy, smoky pork and black beans served on top.

Get Cooking
fresh
ingredients
Smoky Pork Burrito Bowl with Black Beans & Honey-Jalapeño Carrots
Title
  • 1⅛ lbs Ground Pork
  • 1 cup Jasmine Rice
  • 1 15-Ounce Can Black Beans
  • 6 oz Shredded Kale
  • 1 Red Onion
  • 6 oz Carrots
  • 4 oz Shredded Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice & kale:
1 Cook the rice & kale:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, place the kale on top of the rice. Reduce the heat to medium-low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Stir to combine. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the rice and kale cook, halve, peel, and thinly slice the onion. Drain and rinse the beans

Cook the pork & beans:
3 Cook the pork & beans:

While the rice and kale continue to cook, in a large, high-sided pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, and remaining spice blend. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce, beans, and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare & dress the carrots:
4 Prepare & dress the carrots:

While the pork and beans cook, peel the carrots; grate on the large side of a box grater. Roughly chop the peppers. In a medium bowl, combine honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the grated carrots and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Thoroughly wash your hands immediately after handling the pepper. 

Serve your dish:
5 Serve your dish:

Serve the cooked rice and kale topped with the cooked pork and beans and dressed carrots. Garnish with the cheese. Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Cook the rice & kale:
1 Cook the rice & kale:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, place the kale on top of the rice. Reduce the heat to medium-low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Stir to combine. Taste, then season with salt and pepper if desired. 

2 Prepare the remaining ingredients:

While the rice and kale cook, halve, peel, and thinly slice the onion. Drain and rinse the beans

Prepare the remaining ingredients:
Cook the pork & beans:
3 Cook the pork & beans:

While the rice and kale continue to cook, in a large, high-sided pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, and remaining spice blend. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce, beans, and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Prepare & dress the carrots:

While the pork and beans cook, peel the carrots; grate on the large side of a box grater. Roughly chop the peppers. In a medium bowl, combine honey (kneading the packet before opening), vinegar, and a drizzle of olive oil. Add the grated carrots and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Thoroughly wash your hands immediately after handling the pepper. 

Prepare & dress the carrots:
Serve your dish:
5 Serve your dish:

Serve the cooked rice and kale topped with the cooked pork and beans and dressed carrots. Garnish with the cheese. Enjoy!