Cheesy Black Bean & Shrimp Burritos

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.

Meanwhile, wash and dry produce.Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the beans).While bacon cooks, in a small microwave-safe bowl, combine jalapeño rounds, juice from three lime wedges (six wedges for 4 servings), and ½ tsp sugar (1 tsp for 4). Cover with plastic wrap and microwave for 30 seconds; set aside to pickle.

Heat pan with reserved bacon fat over medium heat. (TIP: Add a drizzle of oil if you don’t have enough fat left in pan.) Add scallion whites and minced jalapeño. Cook, stirring occasionally, until fragrant, 30-60 seconds.Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook, stirring occasionally, until liquid has reduced, 5-7 minutes.Remove from heat. Stir in juice from remaining lime; taste and season with salt and pepper if desired.

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.Fluff rice with a fork; stir in scallion greens, 1 TBSP butter (2 TBSP for 4 servings), and lime zest. Season with salt and pepper.

Lay tortillas on a clean work surface. Spread guacamole in a line on the bottom third of each tortilla, then top with bacon, tomato, and as much pickled jalapeño as you like. Top with ⅓ cup rice and ¼ cup bean mixture per tortilla (you’ll have some rice and beans left over, save for serving); sprinkle with Mexican cheese blend.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 or parchment paper before rolling, then wrap up with foil or paper. Simply unwrap as you eat!

Halve burritos crosswise.Divide burritos and remaining rice between plates; top rice with remaining bean mixture and any remaining pickled jalapeño. Serve.