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. 810 calories

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.

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fresh
ingredients
Smoky Pork Burrito Bowl with Black Beans &  Honey-Jalapeño Carrots
Title
  • 1⅛ lbs Ground Pork
  • 1 cup Jasmine Rice
  • 1 15.5-Ounce Can Black Beans
  • 1 Red Onion
  • 6 oz Carrots
  • 1 bunch Kale
  • 4 oz Shredded Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
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:

Meanwhile, halve, peel, and thinly slice the onion. Drain and rinse the beans.

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

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 pepper sauce (carefully, as the liquid may splatter), drained 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:

Meanwhile, 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, 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 kale rice topped with the cooked pork and beansdressed carrots, and 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:

Meanwhile, 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:

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 pepper sauce (carefully, as the liquid may splatter), drained 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:

Meanwhile, 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, 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 kale rice topped with the cooked pork and beansdressed carrots, and grated cheese. Enjoy!