Black Bean & Blue Corn Crunch Burritos with Pico de Gallo & Lime Crema

Step 1

• Wash and dry produce.• In a small pot, combine rice, ¾ cup water(1½ cups for 4 servings), and a big pinch ofsalt. Bring to a boil, then cover and reduceheat to low. Cook until rice is tender,15-18 minutes.• Keep covered off heat until ready to use instep 4.

Step 2

• While rice cooks, dice tomato. Roughlychop cilantro. Halve, peel, and finely choponion. Mince jalapeño, removing ribs andseeds for less heat. Zest and quarter lime.• In a small bowl, combine tomato, cilantro,2 TBSP onion (4 TBSP for 4 servings), halfthe jalapeño, and a squeeze of lime juice totaste. Season with salt and pepper.• In a separate small bowl, combine sourcream with a squeeze of lime juice.Season with salt and pepper. Add water1 tsp at a time until mixture reaches adrizzling consistency.

Step 3

• Heat a drizzle of oil in a medium pot overmedium-high heat. Add remaining onionand remaining jalapeño. Season with apinch of salt. Cook until browned andsoftened, 1-2 minutes.• Add beans and their liquid, stockconcentrate, Southwest Spice, salt(we used ½ tsp; 1 tsp salt for 4 servings), andpepper. Bring to a simmer and cook untilliquid has reduced, 5-7 minutes. Removefrom heat.

Step 4

• Fluff rice with a fork; stir in 1 TBSP butter(2 TBSP for 4 servings) and lime zest totaste. Season with salt and pepper.• Using your hands, break half the tortillachips into bite-size pieces over a mediumbowl (keep the rest whole for serving).• Wrap tortillas in damp paper towels;microwave until warm and pliable,30 seconds.

Step 5

• Lay tortillas on a clean work surface. Place1⁄3 cup rice in a line on the bottom third ofeach tortilla. Top with ½ cup bean mixture(you’ll have some rice and beans left over—save for serving); sprinkle with cheese. Topwith crema, pico de gallo, and crushedtortilla chips.• Fold up bottom side of each tortilla overfilling, then fold over left and right sidestoward the filling. Roll up tortillas, startingwith filled sides, to form burritos. TIP: Forless mess, place each tortilla on a largepiece of aluminum foil or parchmentpaper, then wrap up with foil or paper.Simply unwrap as you eat!

Step 6

• Halve burritos.• Divide burritos and remaining rice, beanmixture, lime crema, pico de gallo, andtortilla chips between plates. Serve withhot sauce and any remaining lime wedgeson the side.