Smothered Veggie Burritos

with Black Beans, Rice & Sour Cream

35 MIN

+$3.95/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 bell pepper and onion, plus creamy black beans and fluffy white rice, before being topped with a blanket of 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

1110 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
2 Flour Tortillas
⅓ cup Guajillo Chile Pepper Sauce
1 Red Onion
1 Lime
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 tsps Chipotle Chile Paste
1 Tbsp Light Brown Sugar
¼ cup Sour Cream
½ cup Long Grain White Rice
1 15.5-Oz Can Black Beans
1 Bell Pepper

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. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the beans. Quarter the lime. In a bowl, combine the sour cream and 1 tablespoon of water. Season with salt and pepper.

3 Make the filling

In a large 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, 2 to 3 minutes, or until lightly browned. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sugar and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. 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 slightly thickened and the chorizo is cooked through. Transfer to the pot of cooked rice; add the cheese and the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired.

4 Assemble the burritos

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas 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.

5 Finish & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until lightly browned. Carefully top the burritos with the guajillo sauce (keeping them seam side down). Cover the pan with foil and cook 2 to 3 minutes, or until heated through. Evenly divide the remaining filling between two serving dishes; top with the finished burritos (including any sauce from the pan). Drizzle the burritos with the seasoned sour cream. Serve the remaining lime wedges on the side. Enjoy!