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

Smoky Pork Burrito Bowl

with Black Beans & Honey-Jalapeño Carrots

25 MIN
4 Servings
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  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork

    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, vinegar, and pickled jalapeños add bursts of spicy flavor in every bite.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    ingredients
    Smoky Pork Burrito Bowl with Black Beans &  Honey-Jalapeño Carrots
    Title
    • 18 oz Ground Pork
    • 1 15.5-Oz Can Black Beans
    • 1 cup Long Grain White Rice
    • 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)
    time-saving
    tips & techniques
    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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 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 chile 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 coat. Taste, then season with salt and pepper if desired.

    Serve your dish
    5 Serve your dish

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

    Tips from Home Chefs

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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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 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 chile 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 coat. Taste, then season with salt and pepper if desired.

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

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