New & Notable

Smothered Black Bean Burritos

with Smoked Gouda, Bell Pepper & Sour Cream

35 MIN

+$3.99/serving 2 Servings

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add Ground Pork Chorizo

From the Test Kitchen

In this Tex-Mex favorite, flour tortillas are stuffed with spiced bell pepper, creamy black beans, and fluffy white rice, before being topped with a blanket of melty gouda, smoky guajillo chile sauce, and a drizzle of cooling sour cream. Unlike their handheld cousins, you'll want to eat these saucy burritos with a fork and knife.
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Nutrition

PER SERVING
Calories

1040 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
2 Flour Tortillas
1 15.5-Oz Can Black Beans
½ cup Long Grain White Rice
1 Bell Pepper
⅓ cup Guajillo Chile Pepper Sauce
2 Scallions
2 oz Smoked Gouda Cheese
¼ cup Sour Cream
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the beans. Grate the gouda on the large side of a box grater. In a bowl, combine the sour cream and 1 tablespoon of water; season with salt and pepper.

3 Cook the chorizo

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked rice.

4 Make the filling

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced pepper; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and slightly thickened. Transfer to the pot of cooked rice and chorizo; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

5 Assemble the burritos

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Evenly divide all but 3 cups of the filling among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll, until the burrito is seam-side down. Cover the remaining filling to keep warm.

6 Finish the burritos & serve your dish

In the same pan, heat a drizzle of olive oil on medium until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until lightly browned. Flip and evenly top with the grated gouda. Cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the burritos are heated through. Evenly divide the remaining filling between two serving dishes; top with the finished burritos (including any crispy cheese from the pan). Drizzle the burritos with the guajillo sauce and seasoned sour cream. Garnish with the sliced green tops of the scallions. Enjoy!