Catfish Out of Water

The other day I made Enchiladas w/ Pinto Beans, Mexican Rice, & Roasted Potatoes. I like to make the components for big dishes in larger quantities. That way I'll have leftovers to make other things with throughout the week. I just made Pizza w/ Pinto Beans, Mexican Rice, & Roasted Potatoes and I have extra Slow Cooker Pinto Beans w/ Habaneros & Garlic and Mexican Rice w/ Flaming Jade & Mariachi Peppers. Which do actually go with burritos. Sometimes I end up with some pretty disparate ingredients and get to discover whether they translate to burrito form (which a surprisingly large amount do!). But, today, we're in luck because you don't have to guess whether or not pinto beans and Mexican rice go well in a burrito. They're a convenient thing to turn into burritos. But you can mix and match your own favorite ingredients or whatever you have on hand.

Gallery

Variations of Mexican Rice Burrito

I almost don't make a lot of conventional burritos. I'm the kind of person turning paella and wine-poached salmon into burritos, just to see how it goes. There are a wide variety of ingredients that go incredibly well in burrito form, though. And a lot of them do have rice in them! So, you don't have to worry about them being too far-fetched. Although, you certainly can, if you want to.

Burrito w/ Brown Rice & Shrimp Paella

Calabaza Squash Rice & Avocado Dip Burrito

Burrito w/ Wine Poached Salmon & Saffron Rice

Burrito w/ Habanero Pinto Beans & Mexican Rice

This Mexican Rice Burrito consists of habanero & yellow onion pinto beans, flaming jade & mariachi pepper Mexican rice, and avocado dip with Greek yogurt, walnuts, and avocados. All topped with hot sauce, which is optional, depending on what heat level you're going for. You can also mix and match your own favorite ingredients or leftovers that you have in your refrigerator.

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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

  

Refried Beans

• 5 habaneros minced
• 1/4 yellow onion minced
• 3 cloves garlic minced
• dash cumin
• dash coriander
• dash smoked paprika
• dash salt
• dash pepper
• 2 tbsp. olive oil
• 4 bay leaves
• 1 lbs. pinto beans ~2 c.
• 5 c. water

Mexican Rice

• 2 flaming jade peppers diced
• 2 mariachi peppers diced
• 1 medium tomato diced
• 1/4 yellow 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. long grain white rice
• 2 c. water (or vegetable broth)

Avocado Dip

• 3 avocados
• 3 cloves garlic
• 3 limes juiced
• 3/4 c. Greek yogurt
• 1 c. walnuts
• 2 tbsp. olive oil
• dash salt
• dash pepper

Burrito

• 1/4 c. beans
• 1/4 c. rice
• 1 tortilla shell
• splash water
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Cook Slow Cooker Pinto Beans w/ Habaneros & Garlic. 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/ Flaming Jade & Mariachi Peppers. 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.
• I also topped this burrito with Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

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 avocado dip 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!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!