Beef & Black Bean Burritos

• While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper crosswise into strips. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes. • Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, a big pinch of salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.

Once veggies have softened, add beef* or turkey* to pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of the step as instructed. TIP: If pan seems dry, add another drizzle of oil.

• Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Place tortillas on a clean work surface. To the bottom third of each tortilla, add 1/3 cup rice in a line. Top rice with 1⁄2 cup filling (you’ll have some left over—serve it on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and a dollop of guacamole (save the rest for serving). • Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, and wrap up with foil or parchment. Simply unwrap as you eat!