This meal is a new go to…. it’s fresh, so easy, and great for taking to work for a quick lunch. These burritos are packed with flavor! The fresh cilantro is so yummy in this, and don’t forget your hot sauce!
Yield: 4 burritos
2 cups cooked rice
2 cups cooked or canned pinto beans
1 tbsp. tomato paste
1/3 cup of water
1 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tbsp. olive oil
Cook rice, per directions…usually 1-part rice to 2-parts water with a pinch of salt. Heat to boil, stir and then cover and turn down heat to low and cook 15 minutes. Fluff with fork.
Canned beans work also for this recipe. If making from dry, soak beans overnight. Drain water, rinse the beans well, and drain again. Easy slow cooker method: Add beans and enough water to cover beans up to 2 inches over so the beans have enough room to expand while cooking. You can add in onion or spices just wait to add salt until the end of the cooking process.
Cook on high 3-4 hours or low for 6-8 hours until they are tender. Drain excess water and you’re ready to go.
Wash and pat dry cilantro. Take a few stems and chop finely…including the stems.
In a small pot, heat the oil and the beans on medium heat. Add in the water and tomato paste and stir well 2-3 minutes. Next add in all the spices and stir. Cook for 2-3 minutes and take off heat.
To assemble burritos:
Lay each tortilla out. Layer 1/2 cup of rice, and 1/2 cup of the beans over each tortilla in the middle. Top with fresh cilantro and roll up into burrito. Serve with salsa or your favorite hot sauce and enjoy.