Smoky Pork Burrito Bowl

with Black Beans & Honey-Jalapeño Carrots

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    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
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Our Mexican spice blend stars two ways in this delicious burrito bowl: 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. Spicy-sweet dressed carrots add bright, refreshing contrast to balance the rich flavors of the dish.

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Smoky Pork Burrito Bowl with Black Beans & Honey-Jalapeño Carrots
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Make the kale rice:
1 Make the kale rice:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 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 chopped kale on top of the rice. Reduce the heat to 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. If necessary, grate the cheese on the large side of a box grater.

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

While the rice and kale continue to cook, in a large, high-sided pan (or pot), 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 pepper sauce (carefully, as the liquid may splatter), beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until coated and the pork is 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 the pepper. In a medium bowl, whisk together 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 cooked pork and beans over the kale rice. Top with the dressed carrots. Garnish with the grated cheese. Enjoy! 

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Make the kale rice:
1 Make the kale rice:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 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 chopped kale on top of the rice. Reduce the heat to 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. If necessary, grate the cheese on the large side of a box grater.

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 (or pot), 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 pepper sauce (carefully, as the liquid may splatter), beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until coated and the pork is 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 the pepper. In a medium bowl, whisk together 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 cooked pork and beans over the kale rice. Top with the dressed carrots. Garnish with the grated cheese. Enjoy!