Bean & Rice Burritos
Don't you guys feel that Mexican Rice & Beans are like an alternate version for our very own Rajma-chawal or Rajma-rice....I mean not in literal sense but similar in many ways. But I know most of us love to eat both whether it's rajma chawal or beans & rice right..??? I am sure and I can vouch for this that every Indian household would have their own Bean & Rice Burrito recipe as well along with rajma-chawal cuz we all love Mexican food.
My cousin is an ardent fan of these and I remember they were her staple in her Taco Bell orders.And even I can never have enough of these hearty & zesty BEAN & RICE BURRITOS but not from a food chain restaurant, I like to make them in my own kitchen and you know why???
Let me ask you that do you find yourself putting in 1000's of packets of sauce when you eat at TACO BELL or at a Mexican restaurant and realize that you like their sauces better than their food...lol. This is the reason I have my own version of these burritos as I tweaked them my way which is much flavorful and easy to put together in minutes and no putting gazillion amount of sauces on it but just the right amount so I can also taste what its them not just the sauces..
This one can also be prepped in advanced so you literally can put everything together when you want to have it and it would save your time. This BEANS RECIPE is what I use for my Enchiladas as well which I will share once I make them but for now you can enjoy these burritos.
PREP TIME- 30 MINS COOK TIME- 30 MINS SERVES- 4 (makes about 10 Burritos)
Ingredients for Beans
TBSP= Table spoon TSP= Tea spoon
1 15 oz Black Beans ( I use La Preferida or Goya)
1 TSP EACH Cumin powder, Red Chili Flakes, Garlic Powder, Oregano & Paprika
1.5- 2 TBSP Taco Seasoning
2 Cups of finely chopped onions, mixed colored peppers, green onions
1 small tomato finely chopped
1 jalapeno (deseeded & finely chopped)
4-5 TBSP Canola oil
1/4 TSP Salt
*In a pan heat oil and add in the chopped onions, mixed peppers & green onions & jalapeno. Add in salt and saute till all veggies are nice and soft. Add in the tomato and mix well saute for another 2 mins.
*Add in the dry spices and about 4-5 tbsp water saute for another 2-3 minutes till spices are nicely mixed. Add in the washed and drained beans and mix well. Add in about 1/2 cup water mix well and slightly crush the beans. Cook the beans till they soak up all the water and becomes paste like thick consistency.
Ingredients For Rice & more
1 7oz Goya Spanish Rice (cook according to package instructions)
Chi- Chi's flour tortilla (fajita style- 10 count)
Taco Sauce (I use ortega brand) as needed
Green Habenero Sauce as needed
3 cheese mexican blend as required
Tostitos Salsa Queso (small)
Sour cream as needed
lettuce & green onions chopped small
Assembling the burritos-
Take the Tortilla & layer a generous spoon of Tositos Salsa Queso. Add 2-3 Spoons of rice and 2-3 spoon of beans on top of rice. Add in the taco sauce, habenero sauce and sour cream to your liking evenly on rice and beans.
You can also choose to add these on top instead of adding them inside. Then add in some cheese and some lettuce and green onions on top. Roll the burrito holding everything together, make sure the sides are also nicely rolled in and heat on a pan evenly on all sides till you see brown markings. You can cut them midway or keep them as it and choose to serve it with side of chips, salsa & guacamole. SLIDE FOR PICS BELOW.
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