culinary review
   
   

Spicy Bean, Rice & Cheese Burritos

Last Modified: 06/07/12
First Published: 06/06/12
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General Info
Servings: 8
Total Cost: $9.71
Cost Per Serving: $1.21
Total Calories: 4,885
Calories/Serving: 611
IngredientVolumeMassCostCalorie
Vegetable Oil 2 Tablespoons 28.00 Grams $0.06 240
Onion, Yellow Diced (1 onion) 1 Cup 160.00 Grams $0.35 67
Bell Pepper, Red (1 pepper) 1 Cup 119.00 Grams $1.00 30
Salt, Table 3 Teaspoons 18.00 Grams $0.03 0
Garlic (4 cloves) 4 Teaspoons 11.33 Grams $0.05 17
Chili Powder 1 Tablespoon 7.50 Grams $0.49 24
Cumin, Ground 1/2 Tablespoon 3.15 Grams $0.22 12
Paprika 1 Teaspoon 2.30 Grams $0.15 7
Vermouth, Sweet, Generic 750 ml Bottle 2 Tablespoons 50.00 Grams $0.44 55
Pinto Beans, Cooked 3 Cups 720.00 Grams $1.76 618
Rice, brown, long-grain (about 3 cups cooked) 1 1/2 Cup 277.50 Grams $0.42 1,028
Cheddar Cheese (shredded) * 1.00 Pound $3.52 1,828
Tortilla, Flour, Soft (8 tortillas) * 328.00 Grams $1.20 960

These burritos taste great, are easy to prepare and are perfect to keep on hand in the freezer for simple meals. Preferably use home-cooked beans, however canned ones will do as well. If using canned, make sure to thoroughly rinse them before adding to the pot. Also, cook the rice in advance. We prefer brown rice, however white would out work as well.

To roll up a burrito properly is a bit tricky, however after you've done it a couple of times, you really get the hang of it...

8 burritos

Ingredients

  • oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 tsp salt
  • 4 garlic cloves, minced
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp smoked paprika
  • sweet vermouth
  • 3 cups cooked pinto beans (or other beans)
  • 3 cups cooked brown rice (or white)
  • 1 pound shredded cheddar cheese (or Monterey Jack)
  • 8 large flour tortillas
  • sourcream and salsa to serve

Method:

Start with heating up the oil and sautéing the onion and the pepper for 10 minutes or so. Add the salt to release their liquids. At this point add the garlic and the spices and continue to saute for a few more minutes. De-glace with a few splashes of sweet vermouth.

Now add the beans and the rice and let cook for about 5 minutes on low heat until everything is coming together. Taste, and possibly add a bit more salt, or even some chili powder. Also, if it's a bit on the dry side, either add a few tbsp of water or another splash of sweet vermouth.

Now assemble. Take out a piece of aluminum foil. Put a flour tortilla on it, add a scoop or two of the rice-and-bean mixture off center. Add some shredded cheese, and fold the burrito together. Start with folding in the sides, and turning the longer sides around until you have a neat little package. Wrap in aluminum foil.

Repeat the process with the rest of the burritos.

Now you can either heat these up in a 350 degree oven for 15 minutes (keep the foil on), alternatively stack them in the freezer. To reheat from the freezer, place them frozen in a 350 degree oven and cook for about 40 minutes.

Serve with sour cream and salsa.