Burrito w/ Pinto Beans, Mexican Rice, & Cheddar Cheese
This Rice & Beans Burrito consists of Carolina reaper pinto beans and cayenne pepper Mexican rice with red onion and brown rice.
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
- 1/4 c. cheddar cheese shredded
- 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 cheese and toppings. 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!
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!