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Spicy Black Bean Burrito

15 minutes
30 minutes


Cilantro Lime Rice
White rice, uncooked 1 Cup
Salt ⅓ Teaspoon
Water ½ Cup
Coconut milk ½ Cup
Lime juice, squeezed 1 Lime
Cilantro, chopped 1 Tablespoon
Spicy Black Beans
Black beans, drained and rinsed ½ Can
Jalapeño pepper, diced ½ Pepper
Garlic clove, minced 1 Clove
Cumin ½ Teaspoon
Cayenne pepper ½ Teaspoon
Lime juice, squeezed ½ Lime
Water ¼ Cup
Burrito Filler
OZO® Plant-Based Mexican Seasoned Ground ⅓ Package
Flour tortilla, large 1 Item
Avocado, sliced ½ Item
Salsa, fresca 1½ Tablespoon
Hot sauce To taste
Plant-based Mexican Seasoned Ground


Step 1
Cilantro Lime Rice:
1. Stir in rice, water, salt, coconut milk and lime juice in a 3 qt. saucepan over high heat and bring to a boil. Reduce heat, cover, and simmer for 13-15 minutes.
Step 2
Burrito Filler:
1. In a medium-sized sauté pan, heat a splash of your preferred cooking oil over medium heat.
2. Once pan is warm, add OZO Plant-Based Mexican Seasoned Ground, and cook for 5-7 minutes, breaking it up with a spatula as it cooks, until the ground has a nice golden brown coloration on all sides.
Step 3
Spicy Black Beans:
1. In a medium-sized sauté pan over low-medium heat, add garlic, jalapeño, and a splash of cooking oil and sauté for 1-2 minutes before adding beans.
2. Stir in the cumin, chili powder, cayenne pepper, lime juice, and water, and simmer on low for 6-8 minutes, until the beans become soft and the mixture is fragrant.
3. Season with salt and pepper to taste.
Step 4
Burrito Preparation:
1. Lay out the tortilla and create long, thin rows of the rice, cooked ground, and the beans.
2. Then layer with avocado, salsa fresca, your favorite hot sauce, and another sprinkle of cilantro.
3. Fold both ends in and roll tightly. (If you over-stuffed your burrito, you can secure the middle with a toothpick to help it stay together while you dig in.)

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