Tuesday, April 23, 2013


Let me just start by saying - this entire meal is delicious! I will definitely be making this meal again in the future. The hubby was skeptical on eating it at first because it didn't have any steak or chicken in the burrito but he absolutely loved it and said it was better than any California burrito (damn good burritos out here!) or burrito he gets at restraunts. He complimented the meal more than once, that's for sure. And I did the same thing, I was impressed on how good it actually was as well! 

So forget all that grease! Forget the meat! Give this burrito a chance!

Spicy Bean & Rice Burritos:
5-6 servings (depending how big you make your burritos)
Prep time: 10 minutes
Cook time: 10 minutes

Large flour tortillas, warmed
Shredded cheese
2 cups of cooked rice
Fresh salsa OR store bought salsa  (to use the fresh salsa I made - recipe is located below on this post.)
1 (15 oz.) can of pinto beans, drained and rinsed
1 (15 oz.) can of black beans, drained and rinsed
1/3 cup of water
2 tsp. of vegetable oil
2 garlic cloves, minced
1 tsp. of chili powder
1 tsp. ground cumin
1 chipotle pepper in abodo sauce, minced (find this down the international isle section of the grocery store)
1/4 tsp. salt
dash of cayenne pepper

Diced tomatoes
Sour Cream or Greek Yogurt

I know it looks like a lot of ingredients so you're thinking this will be complex - but I promise you, this meal was super easy to make! 

For the bean filling: Heat the vegetable oil in a pan on medium-high heat. Add garlic, chili powder, cayenne powder, salt, ground cumin, and chipotle pepper. Stir for 30-60 seconds until fragrant. Add both pinto and black beans into pan. Add water and bring mixture to a boil. Then reduce heat and let simmer for 10 minutes on medium-low heat. Stir occasionally and mash the mixture slightly with the back of the spoon. 

Remove from skillet. You can either stir in your salsa or just add your salsa on top when you make your burrito. I did the latter of the two.

Next, get your tortilla and lay down a thin layer of rice down the middle. Lay a layer of bean mixture on top. Cheese. Rice. Salsa. (If you choose the optional items, add those in there too). Then roll the burrito up tightly securing in all that goodness! 

Now - if you're interest in my pico de gallo salsa mix; which, I think you should definitely try, here is the recipe for that:

Pico De Gallo Salsa

3 tomatoes
1 white onion
2 Jalapenos
1 tbsp. lime juice (I squeezed a fresh lime)

Dice up the tomatoes, onion, cilantro, jalapenos into small pieces. Mix it all together. Add lime juice. Mix again. Refrigerate for 1 hour.

If you really want to try the entire meal - then go ahead and make this tasty yellow sweet corn. 

Corn Recipe 

Frozen Corn
Olive oil

Place frozen corn on cookie sheet. Drizzle corn with olive oil. Sprinkle salt and pepper for flavoring. Put in the oven to broil for 5 minutes. I then turn it off broil and set it on 400* for another 4 minutes. Make sure you check it though because each oven cooks differently. 

Enjoy the heck out of this homemade healthy meal!

1 comment:

  1. You should write a cook book. Looks good. How do you roll the burritos, mine always fall apart. Love Dad