Jack'd Up Beans, Rice, & Cheese Burrito Recipe

Soak (optional but recommended)

Rinse beans well. Place beans in a large bowl and cover with 6–8 cups cold water. Soak 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, do a quick soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.)

In a large heavy pot or Dutch oven, heat 1 tbs vegetable oil over medium heat. Add 1 cup finely diced yellow onion and cook 4–5 minutes until softened and translucent.

Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tbs chopped chipotle in adobo. Cook 30–45 seconds until fragrant.

Add the soaked and drained beans and 3 cups vegetable or chicken broth plus enough water to just cover the beans (about 1–2 cups depending on pot) — total ~3–4 cups liquid. Bring to a simmer, then lower heat to maintain a gentle simmer. Partially cover and cook 1.25–1.5 hours, stirring every 15–20 minutes and adding more water if they begin to dry. Alternatively, cook on low in a slow cooker 6–8 hours with the same aromatics and liquid.

When beans are fork-tender and most of the liquid is reduced to a thick, saucy consistency, season with 2 tsp salt, 1 tsp black pepper and 1 tbs fresh lime juice. Use a potato masher or fork to mash about one-third of the beans against the side of the pot to thicken the mixture and create a creamy texture. Stir in 2 tbs chopped fresh cilantro. Keep warm until assembly.

Rinse 1.5 cups long grain rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tbs oil or butter over medium heat. Add the drained rice and toast, stirring, 1–2 minutes until opaque and slightly nutty-smelling.

Add 2.75 cups water and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let rest covered 10 minutes.

Fluff rice with a fork, then stir in 1.5 tbs fresh lime juice, 1 tsp lime zest and 1/2 cup finely chopped cilantro. Taste and adjust salt or lime as desired. Keep warm for assembly.

If not pre-shredded, grate 2 cups pepper jack and 1 cup Monterey jack. Combine in a bowl and refrigerate until ready to assemble. Mixing Monterey jack mellows the heat and improves melt.

In a blender or food processor, combine 1/2 cup plain Greek yogurt, 1/2 cup fresh cilantro, 1 tbs fresh lime juice, 1/2 jalapeño (removing seeds for milder heat), 1 garlic clove, 1 tsp olive oil and 1/2 tsp salt. Blend until smooth. Add up to 1 tbs water to reach a pourable consistency. Taste and adjust lime, salt or jalapeño for desired tang and heat. Chill briefly if time allows.

Warm tortillas: heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little oil or butter (about 1/4 tsp per tortilla) and warm 20–30 seconds per side until pliable and slightly browned. Keep warm wrapped in a clean towel.

Assemble burritos: lay a warm tortilla on a work surface. Spoon about 3/4 cup cilantro-lime rice down the center of the tortilla lengthwise. Top with 3/4 cup slow-cooked beans (with some of the thick sauce), then sprinkle 3/4–1 cup mixed shredded spicy jack cheese over the beans.

Drizzle 1–2 tbs tangy green sauce over the cheese and beans (adjust to taste). Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

Optional finishing: for a lightly crisp exterior, heat a skillet over medium and place assembled burrito seam-side down. Press gently and cook 1–2 minutes per side until golden and the cheese is melted inside.

Serve hot with extra green sauce on the side and lime wedges. Sprinkle a little extra chopped cilantro if desired.