Smoky Pork Burrito Bowl with Black Beans & Honey-Jalapeño Carrots

Smoky Pork Burrito Bowl

with Black Beans & Honey-Jalapeño Carrots

20 MIN
4 Servings
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From the Test Kitchen

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. Crisp carrots tossed with a tangy-sweet dressing of honey and vinegar and pickled jalapeños add bursts of spicy flavor in every bite.

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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Smoky Pork Burrito Bowl with Black Beans & Honey-Jalapeño Carrots
Title
time-saving
tips & techniques
Jasmine Rice
Black Beans
Kale
Red Onion
How To: Safely Cut Round Vegetables
Carrots
Monterey Jack Cheese
How To: Peel a Carrot
Pickled Jalapeño Peppers
Apple Cider Vinegar
Honey
Mexican Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the kale rice:
1 Cook the kale rice:

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 and 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, stirring frequently and 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 pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the 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.

Serve your dish:
5 Serve your dish:

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

Tips from Home Chefs

Smoky Pork Burrito Bowl

Cook the kale rice:
1 Cook the kale rice:

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 and 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, stirring frequently and 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 pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the 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.

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

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

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