Spicy Bean and Rice Burritos

We’re having one of those weeks. There are about a million things to do and roughly eight hours less in each day. Or, at least it seems that way.

This meal was an absolute savior. I put it on the menu because we had everything in the house already but was thrilled when I realized it came together in less than ten minutes. For such a quick meal, these have a lot of flavor. It’s one of those meatless meals that is so hearty you don’t miss the meat at all.

Spicy Bean and Rice Burritos
(from Tasty Kitchen)
Serves 4-6

1 T. vegetable oil
2 cloves garlic, minced
1 t. chili powder
1 chipotle pepper in adobo, minced + 1 T. sauce
1 t. ground cumin
4 dashes cayenne pepper
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1/3 c. water
2 c. cooked brown rice
1/4 c. fresh salsa

Shredded lettuce
Cheddar Cheese
Sour cream

Heat oil in a large skillet until shimmering. Add garlic, chili powder, chipotle, adobo sauce, cumin and cayenne and cook, stirring until fragrant, about 30 seconds.

Stir in beans and water. Bring to a simmer, then lower heat. Cook for 8 minutes, mashing about half of the beans halfway through. Remove from heat.

Stir in rice and salsa.

Divide bean mixture between tortillas. Top with lettuce, cheese and sour cream.

Linked up with Eat at Home’s Ingredient Spotlight: Tortillas 2013

4 thoughts on “Spicy Bean and Rice Burritos

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