Cooking: Ultimate Black Bean and Poblano Burritos

with Chef Robert Larios
Photography by Patricia M. Larios

Master the art of black bean and green pepper burritos with Monterey Jack, pico de gallo, cilantro lime rice and guacamole for creative and flavorful cooking.

There’s something magical about crafting a burrito. It’s not just a meal; it’s your edible masterpiece, a celebration of your tastes and creativity. You’ve got this, and it’s going to be incredible. 

Start with the essentials — your fillings. Imagine this: warm, fluffy cilantro lime rice that feels like a hug for your taste buds; black beans kissed with spices for a hint of depth; crisp green peppers adding vibrant crunch; and a generous handful of gooey Monterey Jack cheese that melts into perfection. These are your building blocks, and they’re nothing short of amazing. 

Now, it’s time to level up the flavors. Lay out those salsas and condiments. How about a smoky red pepper crema that brings bold, smoky charm? A bright, zesty pico de gallo that feels like a burst of sunshine? And of course, guacamole—the buttery crown jewel that turns anything it touches into pure gold. These little wonders make every bite sing. 

And finally, the pièce de résistance—assembling your burrito. Pick up that tortilla (warmed, because you deserve it). Pile it high with as much or as little of each element as your heart desires—you’re in charge, and you’re doing great. Wrap it snugly, hold it close, and take a moment to admire your work. Look at that—you’ve just created something absolutely spectacular. 

This isn’t just food. It’s a moment to savor, a chance to celebrate your culinary confidence, and a delicious reminder that you can create something truly wonderful. Bon appétit!

¡Buen provecho!

 


Ultimate Black Bean and Poblano Burritos



Yields1 Serving

 ½ cup jasmine rice
 1 yellow onion
 1 long green pepper
 1 tomato
 ¼ oz cilantro
 1 lime
 1 can black beans
 1 can veggie stock concentrate
 1 tbsp Southwest spice blend
 2 flour tortillas (contains soy, wheat)
 ¼ cup Monterey Jack cheese (contains milk)
 4 tbsp smoky red pepper crema (contains milk, soy)
 4 tbsp guacamole
 6 oz ground turkey (optional)
 Water
 Salt and pepper

1

Step 1: Boil the Rice

Clean and dry all the produce thoroughly. Measure ¾ cup of water (or 1 ½ cups for 4 servings) and pour it into a small pot along with the rice and a pinch of salt. Place the pot on medium-high heat and bring the water to a boil. Once it starts boiling, cover the pot with a lid and lower the heat to simmer gently. Allow the rice to cook until it’s soft, which should take around 15-18 minutes. After cooking, turn off the heat but leave the pot covered until it’s time to use the rice in Step 4.

 

2

Step 2: Prepare the Veggies

While the rice cooks, start preparing the vegetables. Cut the onion in half, peel it, and slice it thinly. Set aside a small portion and finely mince until you have about 2 tablespoons (or 3 tablespoons for 4 servings). Dice the tomato, chop the cilantro roughly, and zest the lime before cutting it into quarters. Slice the green pepper into thin strips after removing the core. Once everything is prepped, combine the minced onion, diced tomato, half of the cilantro, and a splash of lime juice in a small bowl. Add salt and pepper to taste, and mix well.

 

3

Step 3: Combine Veggies and Meat (optional)

Pour a small amount of oil into a large pan and heat it over medium-high heat. Add the sliced onion, green pepper, and a pinch of salt, then cook while stirring occasionally until the vegetables are softened and lightly browned, about 5-7 minutes. Push the vegetables to one side of the pan, then add the 6 ounces of ground turkey to the empty side. Season the turkey lightly with salt and pepper and use a spatula to break it apart into small pieces. Cook the turkey until it is browned and fully cooked through, stirring occasionally, about 5-7 minutes.

 

Once the turkey is cooked, mix it together with the vegetables in the pan. Next, stir in the black beans along with their liquid, the stock concentrate, and a good pinch of salt (about ½ teaspoon, or 1 teaspoon if making 4 servings), along with some pepper. Allow the mixture to come to a simmer, then cook until the liquid reduces, approximately 5-7 minutes. Once done, take the pan off the heat.

 

4

Step 4: Rice Zest and Tortillas

Fluff the cooked rice with a fork, then stir in the lime zest and the rest of the cilantro. Season with salt and pepper to taste. Wrap the tortillas in damp paper towels and microwave them for about 30 seconds, or until they are soft and flexible.

 

5

Step 5: Build Your Burrito Magic

Place each warmed tortilla on a clean surface. Add about 1/3 cup of rice onto the lower third of the tortilla and spread it in a line. Spoon 1/2 cup of the filling on top (save any extra filling to serve on the side) and sprinkle with Monterey Jack cheese. Add a dollop of smoky red pepper crema (or replace it with sour cream, if preferred), a scoop of pico de gallo, and a spoonful of guacamole, keeping the remaining guacamole for later. Fold the bottom part of the tortilla up over the filling, then fold in both sides. Roll the tortilla tightly upwards to create a burrito. For easier handling, you can place each tortilla on foil or parchment paper before rolling and wrap them up for a neater eating experience.

 

6

Step 6: Enjoy

Slice the burritos diagonally in half and arrange them on plates. Serve with the leftover rice, filling, smoky red pepper crema (or sour cream), pico de gallo, guacamole, and any remaining lime wedges for squeezing.

 

Ingredients

 ½ cup jasmine rice
 1 yellow onion
 1 long green pepper
 1 tomato
 ¼ oz cilantro
 1 lime
 1 can black beans
 1 can veggie stock concentrate
 1 tbsp Southwest spice blend
 2 flour tortillas (contains soy, wheat)
 ¼ cup Monterey Jack cheese (contains milk)
 4 tbsp smoky red pepper crema (contains milk, soy)
 4 tbsp guacamole
 6 oz ground turkey (optional)
 Water
 Salt and pepper

Directions

1

Step 1: Boil the Rice

Clean and dry all the produce thoroughly. Measure ¾ cup of water (or 1 ½ cups for 4 servings) and pour it into a small pot along with the rice and a pinch of salt. Place the pot on medium-high heat and bring the water to a boil. Once it starts boiling, cover the pot with a lid and lower the heat to simmer gently. Allow the rice to cook until it’s soft, which should take around 15-18 minutes. After cooking, turn off the heat but leave the pot covered until it’s time to use the rice in Step 4.

 

2

Step 2: Prepare the Veggies

While the rice cooks, start preparing the vegetables. Cut the onion in half, peel it, and slice it thinly. Set aside a small portion and finely mince until you have about 2 tablespoons (or 3 tablespoons for 4 servings). Dice the tomato, chop the cilantro roughly, and zest the lime before cutting it into quarters. Slice the green pepper into thin strips after removing the core. Once everything is prepped, combine the minced onion, diced tomato, half of the cilantro, and a splash of lime juice in a small bowl. Add salt and pepper to taste, and mix well.

 

3

Step 3: Combine Veggies and Meat (optional)

Pour a small amount of oil into a large pan and heat it over medium-high heat. Add the sliced onion, green pepper, and a pinch of salt, then cook while stirring occasionally until the vegetables are softened and lightly browned, about 5-7 minutes. Push the vegetables to one side of the pan, then add the 6 ounces of ground turkey to the empty side. Season the turkey lightly with salt and pepper and use a spatula to break it apart into small pieces. Cook the turkey until it is browned and fully cooked through, stirring occasionally, about 5-7 minutes.

 

Once the turkey is cooked, mix it together with the vegetables in the pan. Next, stir in the black beans along with their liquid, the stock concentrate, and a good pinch of salt (about ½ teaspoon, or 1 teaspoon if making 4 servings), along with some pepper. Allow the mixture to come to a simmer, then cook until the liquid reduces, approximately 5-7 minutes. Once done, take the pan off the heat.

 

4

Step 4: Rice Zest and Tortillas

Fluff the cooked rice with a fork, then stir in the lime zest and the rest of the cilantro. Season with salt and pepper to taste. Wrap the tortillas in damp paper towels and microwave them for about 30 seconds, or until they are soft and flexible.

 

5

Step 5: Build Your Burrito Magic

Place each warmed tortilla on a clean surface. Add about 1/3 cup of rice onto the lower third of the tortilla and spread it in a line. Spoon 1/2 cup of the filling on top (save any extra filling to serve on the side) and sprinkle with Monterey Jack cheese. Add a dollop of smoky red pepper crema (or replace it with sour cream, if preferred), a scoop of pico de gallo, and a spoonful of guacamole, keeping the remaining guacamole for later. Fold the bottom part of the tortilla up over the filling, then fold in both sides. Roll the tortilla tightly upwards to create a burrito. For easier handling, you can place each tortilla on foil or parchment paper before rolling and wrap them up for a neater eating experience.

 

6

Step 6: Enjoy

Slice the burritos diagonally in half and arrange them on plates. Serve with the leftover rice, filling, smoky red pepper crema (or sour cream), pico de gallo, guacamole, and any remaining lime wedges for squeezing.

 

Notes

Ultimate Black Bean and Poblano Burritos


Utensils

  • Small pot
  • Small bowl
  • Zester
  • Large pan
  • Paper towel


Cooking Tidbit:

When making rice, rinse it under cold water until the water runs clear before cooking. This removes excess starch, preventing the rice from clumping, giving you perfectly fluffy grains every time.



Food Quote:

“Cooking is just like jazz – you start with a recipe, but the true magic happens when you taste, improvise, and pray the smoke alarm stays quiet!”

– Chef Robert Larios



Food Lover’s Dictionary

Pico de Gallo [PEE-koh- day GUY-yoh] – Spanish for “rooster’s beak,” pico de gallo is a relish made of finely chopped ingredients like jicama, oranges, onions, bell peppers, jalapeño peppers and cucumbers along with other seasonings. This condiment was so named because it was once purportedly eaten with the thumb and finger, and an action that resembles a rooster’s pecking beak. 

Bibliography: Herbst, Sharon Tyler, and Ron Herbst. The New Food Lover’s Companion. 2nd ed., Sourcebooks, 1995. Recipe: https://www.hellofresh.com/recipes/black-bean-green-pepper-burritos-62fb9f0dc06d329eeb007135Accessed Jan. 10, 2025



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