Re-fried Beans+ Mexican Rice Burrito
Servings 4
Ingredients
Mexican Rice
- 1 cup rice (I used basmati)
- 1 cup vegetable broth
- 1 cup water
- 1 8oz canned tomato sauce
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped cilantro
Re-fried Beans
- 2 cans red beans drained and rinsed
- 1 green pepper diced
- 1/2 red onion diced
- 1 jalapeno thinly sliced
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp olive oil
Other:
- 1/2 cup roasted corn (optional)
- tortillas or collards for serving
Instructions
Rice
- Add all ingredients (except cilantro) to a large sauce pan, cover, and bring to a boil. Once boiling, reduce to a simmer and leave covered. Stir occasionally.
- Once all liquid has evaporated, fluff with a fork, stir in cilantro, and remove from heat. Set aside.
Re-fried Beans
- In a large pan add a tbsp. of olive oil and allow to heat for a few moments. Once the pan has been heated, add the diced green peppers, onions, minced garlic and jalapenos. Sauté for about 3 minutes on medium low heat.
- Add in the red beans along with all seasonings and mix well. Once heated through, mash with a potato masher until whole beans are no longer visible.
- Remove heat and set aside.
- Begin building your burrito with your favorite toppings, re-fried beans, and rice. Enjoy!