WEEKDAY BEAN AND BROWN RICE BURRITOS
While I love to cook with dried beans, soaked overnight, mix up my own spice blends, and make all my sauces from scratch, there are some days where you just need to be FAST and you might not have had time to plan ahead! This recipe works with things that you probably have stored in your pantry, and can whip together in 5 minutes! Not to mention it’s a crowd pleaser…
- FOR THE BURRITOS:
- 3 Tbsp olive oil
- 2 yellow onions, diced
- 2- 1.25oz/709g taco seasoning packets
- 2- 14oz/397g/113g/397g cans brown beans (with their liquid)
- 1- 4oz/113g can mild green chilies
- ½- 14oz/397g/113g/397g can diced tomatoes (with their juices)
- 1 cup brown rice
- 2 cups water
- ½ cup grated sharp cheddar cheese
- Salt and pepper
- OPTIONAL GARNISHES:
- Fresh pico de gallo or salsa of choice
- Additional grated cheddar cheese
- Plain yogurt or sour cream
Heat a 2 ½ or 3 quart pot on medium-high. Add olive oil and onions, and sauté for 5 minutes, until soft and golden.
Add the seasoning packet, beans, chilies, tomatoes (all with their juices from the cans), rice and water. Mix well, bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes.
Place the lidded pot into your Wonderbag and seal for 6-7 hours.
When ready to serve, stir in ½ cup grated cheddar and mix well.
To Serve: I like to spread a whole-grain tortilla with a bit of plain yogurt, then fill with the beans and rice mixture. Fold up and top with fresh pico de gallo or salsa. Serve alongside a salad of fresh greens and avocado for a well-balanced nutritious meal!
Tip: I live in the Netherlands, so the burrito seasoning packet I can buy here doesn’t quite have the ‘punch’ of what I’m used to getting in the US, so I added a ½ tsp each of cumin, paprika and oregano. It’s not an exact science, season to your own taste! This recipe makes enough for 10 medium sized burritos, so depending on appetites and whether or not you’re serving anything else on the side, you can either feed 5 or 10 people. It also freezes well for the next time you’re in a pinch in that ‘what’s for dinner’ space…