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Burrito w/ Refried Pinto Beans & Spanish Rice

Burrito w/ Refried Pinto Beans & Mexican Rice

This Refried Pinto Beans Burrito consists of Carolina reaper pinto beans and sweet potato Mexican rice with Blondee apples and brown rice.
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Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Latin American, Mexican
Servings 1 serving

Equipment

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

Ingredients
  

Refried Beans

  • 1 head garlic roasted (or 3-5 cloves unroasted)
  • 2 Carolina reaper peppers minced
  • 1/2 yellow onion 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

  • 1 Carolina reaper pepper minced
  • 1 sweet potato diced
  • 2 apples diced (I used Blondees)
  • 1/4 yellow onion diced
  • 6 cloves garlic roasted (or 3 unroasted, minced)
  • 1 lime juiced
  • 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. refried beans
  • 1/4 c. Mexican rice
  • 1 tortilla shell
  • splash water
  • dollop sour cream (or Greek yogurt)
  • dollop hot sauce (optional)

Instructions
 

Prepare Ingredients

  • Cook Slow Cooker No-fry Refried 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/ Sweet Potatoes & Carolina Reapers. 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!

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!