Catfish Out of Water

For whatever reason, I've been craving cheese in my burritos. I don't often add cheese. Burritos are kind of my lazy day throw away dish. I'll really just toss everything that I have leftover in the fridge into a tortilla shell, toast it a little bit, and call it a day. The entire process takes fifteen minutes. You wouldn't even have to toast it, if you didn't want to. Although, I do really enjoy the heated ingredients and slight crunch. It wouldn't take too much extra effort to grate some cheese on it. But, for whatever reason, that's just one step too far. I have been doing this week, though. I've made quite a few Burrito w/ Carolina Reaper Pinto Beans, Mexican Rice, & Cheddar Cheese.

I even started to write the nonsensically long blurbs at the beginning of recipe pages that Google makes us do in order to be searchable, wondering if I'd only made this burrito with cheese in it. Until I found this single set of photos where I did, in fact, make one burrito without cheese in it. So, here you have it, a very normal burrito with Slow Cooker Pinto Beans and Mexican Rice w/ Cayenne Peppers & Bay Leaves. Only, with Carolina reapers. You don't have to do that, though. Substitute whatever peppers you have on hand or to your own personal spice preference!

Gallery

Variations of Carolina Reaper Burrito

I've been making quite a few typical burritos with rice and beans in them. They might be incredibly spicy burritos with Greek yogurt on top of them because I like Greek yogurt more than I like sour cream (it also goes with a wider variety of the inane things that I toss into burritos!).

Cayenne Pepper Mexican Rice Burrito

Pinto Beans, Mexican Rice, & Cheddar Cheese Burrito

Burrito w/ Refried Pinto Beans & Mexican Rice

Burrito w/ Carolina Reaper Pinto Beans & Mexican Rice

This Carolina Reaper Burrito consists of Carolina reaper pinto beans and cayenne pepper Mexican rice with red onion and brown rice.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Pinto Beans

• 8 ghost peppers minced
• 1/2 red onion minced
• 3 cloves garlic minced
• dash cumin
• dash coriander
• dash smoked paprika
• dash salt
• dash pepper
• 2 tbsp. olive oil
• 4 bay leaves
• 1½ lbs. pinto beans (~3 c.)
• 5 c. water

Mexican Rice

• 2 cayenne peppers minced
• 1/4 red onion diced
• 3 cloves garlic minced
• 2 bay leaves
• dash cumin
• dash coriander
• dash smoked paprika
• dash salt
• dash pepper
• 2 tsp. olive oil
• 1 c. brown rice
• 2 c. water (or vegetable broth)

Burrito

• 1/4 c. beans
• 1/4 c. rice
• 1 tortilla shell
• splash water
• dollop sour cream (or Greek yogurt, optional)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Cook Slow Cooker Pinto Beans w/ Carolina Reapers. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes 8 hours in a crock pot.
• Mexican Rice w/ Cayenne Peppers & Bay Leaves. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with sour cream (or Greek yogurt) and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!