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Burritos w/ Homemade Tortillas, Black Beans, Rice, and Enchilada Sauce

Burritos w/ Homemade Tortillas, Black Beans, Rice, and Enchilada Sauce

This is basically a quick, on the go, unbaked enchilada. The full enchilada recipe can be found here: Enchiladas w/ Rice, Black Beans, & Red Chilis. Although sometimes you just want something fun and easy to throw together with leftovers! Feel free to use any tortilla or wrap of choice and any fillings that you have on hand for a similar effect.
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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American, Latin American, Mexican
Servings 1 serving

Equipment

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

Ingredients
  

Black Beans

  • 1 lbs. dried black beans ~2 cups, soaked overnight
  • 2 serranos minced
  • 3 habanero minced
  • 1 jalapeños minced
  • 1 banana pepper minced
  • 4 cloves garlic minced
  • 1/2 shallot minced
  • 4 bay leaves
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • 2 limes juiced
  • 5 c. water

Squash & Habanero Rice

  • 1 ½ c. butternut squash peeled, cubed
  • ~20 cherry tomatoes quartered
  • 1/4 red onion minced
  • 3 cloves garlic minced
  • 2 habaneros minced
  • 1 lime juiced
  • 1 bay leaves
  • 1 tsp. cumin
  • dash salt
  • dash pepper
  • 2 tsp. olive oil
  • 1 c. brown rice
  • 3 c. water (or vegetable broth)

Corn Tortillas

  • 3 c. masa harina
  • 1/2 + 1/2 c. HOT water
  • 1 tbsp. olive oil (optional)
  • 1/8 tsp. salt (optional)

Burrito

  • 2 corn tortillas
  • 1/4 c. no-fry refried beans
  • 1/4 c. squash & habanero rice
  • 2 dollops habanero enchilada sauce
  • 2 dollops sour cream (optional, omit or substitute for vegan recipe)

Instructions
 

Prepare Ingredients

  • In order to make this entire recipe from scratch, you'll need to assemble a couple of things! If you're planning on making all of this, I would recommend starting with the beans (because they need to soak overnight) and ending with the corn tortillas right before you're planning on dinner (because they're more pliable warm). The entire process done at once would take about 3 hours, but all of these recipes can be made ahead of time over the course of a couple of days and you will have leftover beans and rice for future meals!
  • Cook Stovetop Black Beans. 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 overnight to soak and. about 2 hours to cook the next day. It requires a large pot on the stove and a potato masher or food processor if you want to achieve the creamier texture.
  • Cook Brown Rice w/ Squash & Habaneros. 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.
  • For the hot sauce on this, I also used Enchilada Sauce w/ Habaneros. These recipes take less than an hour and require an air fryer and a large pot on the stove. They mostly utilizes hot peppers, tomatoes, and onions. This is also truly one of the best things that I've ever made!
  • Cook Corn Tortillas. This takes about an hour and only really requires masa harina and water. It's helpful to have a tortilla press, but you can use a rolling pin or even squish the tortillas between two baking dishes to flatten.

Assemble Burrito

  • Add beans and rice to the tortilla and gently fold into a burrito shape.
    If the burrito isn't pliable enough, you can cook the tortilla slightly more to loosen it. Do this by wetting the tortilla. I use a spray bottle full of water for this, but you can also just drizzle water onto the tortilla and/or pan to create the same effect. Put the tortilla on a skillet over medium heat. Add a lid and and let steam for a minute or two.
  • Top with sour cream (optional) and enchilada sauce.