Black Bean Burritos with Cilantro Rice (Vegetarian)

Name: Black Bean Burritos with Cilantro Rice (Vegetarian)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 cup Rice (1 cup cooked Rice (white or brown)); 3 tbsp Cilantro (1 tbsp. finely chopped Cilantro + 2 tbsp. finely chopped Cilantro); 2 tsp Avocado Oil (2 tsp. Avocado Oil (or Olive Oil)); ½ cup Yellow Onion (1/2 cup chopped Yellow Onion); ¾ cup Red Bell Pepper (3/4 cup chopped Red Bell Pepper); 2 tsp Taco Seasoning (2 tsp. Taco Seasoning (see homemade version below)); 1 clove Garlic (1 clove Garlic (minced)); ¾ cup Black Beans (3/4 cup drained Black Beans (1/2 can of black beans)); 3 cup Kale (3 cups chopped Kale (thick stems removed)); 4 oz Green Chili (4 oz. Green Chiles); 2 tsp Lime Juice (1 tsp. fresh Lime Juice (plus more to taste) + 1 tsp. fresh Lime Juice); 1 tsp Hot Sauce (1 tsp. Hot Sauce (optional)) — optional; 0 pieces Table Salt (Salt (to taste)); 2 pieces Flour Tortilla (2 large Flour Tortillas (burrito-sized)); ½ tsp Cumin Seeds (1/2 tsp. Cumin); ½ tsp Mexican Oregano (1/2 tsp. Mexican Oregano (or Italian Oregano)); ¾ tsp Kosher Salt (1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt) + 1/4 tsp. Kosher Salt (plus more to taste)); ½ tsp Garlic Powder (1/4 tsp. Garlic Powder + 1/4 tsp. Garlic Powder); ¼ tsp Smoked Paprika (1/4 tsp. Smoked Paprika); ¼ tsp Chili Powder (1/4 tsp. Chili Powder); 0.13 tsp Cayenne Pepper (1/8 tsp. Cayenne Pepper (optional)) — optional; ⅓ cup Sour Cream (1/3 cup Sour Cream (or Greek Yogurt)); 1 tbsp Mayonnaise (1 tbsp. Mayonnaise (like Duke's or Hellmann's)); ½ piece Jalapeño (1/2 medium Jalapeno (finely chopped)); 2 tbsp Parsley (2 tbsp. finely chopped Parsley (or 1 tbsp. dried parsley)); 1 tbsp Chives (1 tbsp. finely chopped Chives (or 2 tsp. dried chives)); 1 tsp Dill (1 tsp. finely chopped Dill (or 1/2 tsp. dried dill)); ¼ tsp Onion Powder (1/4 tsp. Onion Powder)

Black Bean Burritos with Cilantro Rice (Vegetarian) - Main Course (American)

30 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal

Ingredients

For 2 servings

Rice1 cup · 1 cup cooked Rice (white or brown)
Cilantro3 tbsp · 1 tbsp. finely chopped Cilantro + 2 tbsp. finely chopped Cilantro
Avocado Oil2 tsp · 2 tsp. Avocado Oil (or Olive Oil)
Yellow Onion½ cup · 1/2 cup chopped Yellow Onion
Red Bell Pepper¾ cup · 3/4 cup chopped Red Bell Pepper
Taco Seasoning2 tsp · 2 tsp. Taco Seasoning (see homemade version below)
Garlic1 clove · 1 clove Garlic (minced)
Black Beans¾ cup · 3/4 cup drained Black Beans (1/2 can of black beans)
Kale3 cup · 3 cups chopped Kale (thick stems removed)
Green Chili4 oz · 4 oz. Green Chiles
Lime Juice2 tsp · 1 tsp. fresh Lime Juice (plus more to taste) + 1 tsp. fresh Lime Juice
Hot Sauce1 tsp · 1 tsp. Hot Sauce (optional) · optional
Table Salt0 pieces · Salt (to taste)
Flour Tortilla2 pieces · 2 large Flour Tortillas (burrito-sized)
Cumin Seeds½ tsp · 1/2 tsp. Cumin
Mexican Oregano½ tsp · 1/2 tsp. Mexican Oregano (or Italian Oregano)
Kosher Salt¾ tsp · 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt) + 1/4 tsp. Kosher Salt (plus more to taste)
Garlic Powder½ tsp · 1/4 tsp. Garlic Powder + 1/4 tsp. Garlic Powder
Smoked Paprika¼ tsp · 1/4 tsp. Smoked Paprika
Chili Powder¼ tsp · 1/4 tsp. Chili Powder
Cayenne Pepper0.13 tsp · 1/8 tsp. Cayenne Pepper (optional) · optional
Sour Cream⅓ cup · 1/3 cup Sour Cream (or Greek Yogurt)
Mayonnaise1 tbsp · 1 tbsp. Mayonnaise (like Duke's or Hellmann's)
Jalapeño½ piece · 1/2 medium Jalapeno (finely chopped)
Parsley2 tbsp · 2 tbsp. finely chopped Parsley (or 1 tbsp. dried parsley)
Chives1 tbsp · 1 tbsp. finely chopped Chives (or 2 tsp. dried chives)
Dill1 tsp · 1 tsp. finely chopped Dill (or 1/2 tsp. dried dill)
Onion Powder¼ tsp · 1/4 tsp. Onion Powder

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Steps

1Make the Cilantro Rice. Cook your rice according to the package instructions. Once the rice is cooked and slightly cooled, stir one cup of rice with one tablespoon of finely chopped cilantro. Set aside.
2Make the Jalapeno Ranch. While the rice is cooking, place all of the jalapeno ranch ingredients into a mini food processor. Blend until smooth, then season with salt to taste. Refrigerate until ready to use.
3Cook the Onions and Peppers. Combine all of the seasoning blend* ingredients together, or use 2 1/2 teaspoons of your favorite southwestern seasoning. Heat avocado oil in a large skillet (preferably non-stick) over medium heat. Add chopped onions, red bell pepper, and the seasoning blend. Stir to mix together, and cook for 2-3 minutes until the onion and pepper are slightly softened.
4Add More Flavor. Add garlic, black beans, chopped kale, and green chiles to the pan. Cook, stirring occasionally, for another 4-5 minutes until the kale is wilted and the beans are slightly softened.
5Season to Taste. Stir in lime juice and hot sauce (if using), and season the bean mixture with salt to taste.
6Build the Burritos. Divide the cilantro rice down between the flour tortillas, spreading a line of rice down the center of each tortilla. Top with the black bean mixture. Drizzle a generous amount of Jalapeño Ranch over the black bean mixture.
7Fold the Burritos. Fold the sides of the tortilla inward, then roll the tortilla up, tightly enclosing all of the ingredients in the middle of the tortilla. Once the burrito is tightly wrapped, cut it in half if you like.
8Serve. Serve with extra jalapeno ranch dressing for dipping, and enjoy!