Black Bean & Blue Corn Crunch Burritos

• While rice cooks, dice tomato. Roughly chop cilantro. Halve, peel, and finely chop onion. Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime. • In a small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), half the jalapeño, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and jalapeño. Season with a pinch of salt. Cook until veggies are browned and softened, 1-2 minutes. • Add beans and their liquid, stock concentrate, Southwest Spice, salt (we used ½ tsp), and pepper. (Use 1 tsp salt for 4 servings.) Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.

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

• Lay tortillas on a clean work surface. Place 1⁄3 cup rice in a line on the bottom third of each tortilla. Top rice with ½ cup bean mixture (you’ll have some rice and beans left over—serve on the side!) and sprinkle with Mexican cheese. Top with a drizzle of crema, a bit of pico de gallo, and crushed tortilla chips. • Fold up bottom side of each tortilla 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 before rolling, then wrap up with foil. Simply unwrap as you eat!