Heat 2 tbsp vegetable oil in small saucepan over medium-high heat. Add poblanos and onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice, tomato powder, 1 cup water, broth concentrate, ½ tsp salt, and a pinch of pepper and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Remove from heat, stir in beans, and cover to keep warm. (TIP: Always wash your hands and cutting board thoroughly after working with spicy peppers, and consider wearing rubber gloves when working with them to avoid skin irritation.)

Place tortillas, one at a time, in large nonstick skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Spread just half the cream cheese down middle of each warmed tortilla. Divide poblano rice between each tortilla. Carefully roll burritos, tucking in sides as you go.

Heat 2 tsp vegetable oil in same skillet over medium heat. Add burritos, seam side down, and cook until golden brown, 2 to 3 minutes per side. Transfer burritos to plates and drizzle with mojo verde. ¡Buen apetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.