Easy Bender Bean & Rice Burritos

 

INGREDIENTS

PRODUCE

  • 1/2 bell pepper

DAIRY

  • 16 oz shredded Mexican cheese

PANTRY

  • 2 lbs (2 bags) dried pinto beans

  • 2 tbsp oil

  • 2 cups rice

  • 14.5 oz can diced tomatoes

  • 2 cups water

  • 4 oz can diced green chilies

  • Salt

 
 

DIRECTIONS

The day before (optional)

  • Sort through dried beans, removing any rocks or ugly beans. Rinse thoroughly

  • In a bowl, cover beans with water and leave to soak overnight (optional).  

Cook the beans

  • Add beans and water to an Instant Pot, making sure beans are fully submerged in water. Add a chopped bell pepper for taste.

  • Set instant pot for 1 hr, 45 min on high pressure.

Cook the rice

  • Heat the oil in the bottom of a sauce pan. Add rice and saute until the rice begins to turn brown.

  • Add tomatoes with their juices and water.

  • Bring to a boil and then over with a lid and reduce to a low simmer for 15 minutes.

  • Turn off the burner and let sit for another 10 minutes.

Assemble the burritos

  • Preheat your favorite tortillas in the oven or over the flame of a gas stovetop.

  • Using a handmixer or blender, blend the beans until about half are blended. Add in cheese, green chilies, and a generous amount of salt while the beans are still very warm.

  • Add to warmed tortilla and serve with Mexican rice, sour cream, and pico de gallo. Beauty is simplicity here!

Submitted by the I St Community

 
 
 
RecipeRedemption Hill Church