Easy Bean and Rice Burritos

Y’ALL READY FOR DIS. (du du du du du du du du du du du du du.) (ignore me.)

Easy Bean and Rice Burritos / Bev Cooks

Guess what! I’ve been so excited to tell you about this weird hack I came up with a few weeks ago. It’s a Mexican Rice hack. And it’s wild. And you know what, if you already do this, let’s just pretend I told you about it. JUST LET ME HAVE THIS ONE THING, OKAY.

I posted the process in my IG Stories the other day. And I’m pumped that a lot of you are going to try it! It’s a game changer. A shape shifter.

It’s not really a shape shifter.

Easy Bean and Rice Burritos / Bev Cooks

You know how Mexican Rice takes 33 lifetimes to make? With all the tomaaaatoes, and the spiiiiices, and the chiiiiicken stock, and the stiiiiiirring. No, girl. This is way easier. Just dump some Basmati rice in a rice cooker, add a can of enchilada sauce and some chicken stock in with it. Set and fugget it. When you the magic beep half an hour later, just add chopped cilantro and lime juice. Pinch of salt. Boom. Mexican Rice. You did that.

For these particular burritos, I took two more shortcuts. Can of refried black beans! (you can get organic, don’t freak out.) And a small box of white cheese dip. LISTEN, sometimes a little Velveeta is good for the soul. (faux pro tip: add milk and chopped scallions. it will thin it out and add flavor depth at the same time.) (that one’s free.)

Easy Bean and Rice Burritos / Bev Cooks

So it’s a pretty basic technique. Slightly warm some tortillas. Then spread in some Mexican rice, beans and shredded cheddar. You’re MORE than welcome to add in some veggies at this point, but I saved the veggies for the pico because I’m a rebel like that.

Nestle them into a baking dish and pour the cheese dip all over. Bake for a little while covered, and then another little while uncovered. You know.

Easy Bean and Rice Burritos / Bev Cooks

HUZZAH. ^^^

Fresh pico de gallo on top, cubed avocado, cilantro sprigs, sliced jalapeno (your call on this. I had extra.), and your wide open mouth. That is all that is left in this situation.

Easy Bean and Rice Burritos / Bev Cooks

Of course, to make it truly vegetarian, swap in veggie stock for chicken stock. And you could always bump up the vits and mins with spinach leaves, if you’re into health and whatever.

THE TASTE. We just…I need…sit dow….ugh.

Easy Bean and Rice Burritos / Bev Cooks

It’s just crazy. Super comforting but doesn’t make you feel like a total turd eating it. The burritos aren’t HUGE, you know. They’re manageable. Eat one and done. Salad on the side. Bing bang boom.

KIDS will go bonkers for this. So if you need something for those devil hangry mouths at the end of the day – HERE. JUST GO.

Easy Bean and Rice Burritos / Bev Cooks

Look, I don’t want to beg.

Easy Bean and Rice Burritos
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Ingredients

  • 1 cup basmati rice, rinsed
  • 1 (10 oz) can red enchilada sauce
  • 1 cup chicken stock
  • 1 cup chopped cilantro, divided, plus more leaves for garnish
  • Two limes
  • 1 (14 oz) can black refried beans
  • 3 roma tomatoes, seeded and chopped
  • 2 Tbs. finely diced red onion
  • 1 garlic clove, minced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 tsp extra-virgin olive oil
  • 4 oz cheddar cheese, shredded
  • 1 avocado, cubed
  • 6 -8 (8-inch) flour tortillas
  • Your favorite block or jar of white cheese dip (add milk and chopped scallions to thin and add flavor)
  • Salt and pepper

Instructions

  1. Preheat your oven to 400.
  2. In a rice cooker, add the rice, enchilada sauce and stock. Stir together and let it cook. At the beep, add in 1/2 cup chopped cilantro and the juice from half a lime. Season with a pinch of salt and stir together.
  3. Also, heat your cheese dip. I did a slow cooker method, then added the milk and scallions right at the end, to thin.
  4. In a medium bowl, combine the chopped tomatoes, red onion, garlic, half the chopped jalapeño, the oil, remaining 1/2 cup cilantro, the juice from half a lime, and a pinch of salt and pepper. Toss toss toss. Set aside in the fridge while everything cooks and bakes. (You can do this part early in the day if you want.)
  5. To assemble the burritos, spread a few Tbs. of the Mexican rice in the middle of a tortilla. Top with beans (straight from the can! No need to heat.) If you’d rather start with the beans on the bottom for easier spreading, do that. I go back and forth because I’m weird.
  6. Top with shredded cheese, then roll them up. Nestle them in a baking dish, then pour the heated cheese dip on top. Cover and bake for 20 minutes. Uncover and bake another 10 to 15, or until the cheese is started to brown on the edges.
  7. Garnish the burritos with the pico de gallo, and avocado. Maybe the extra jalapeño slices? Sure. More cilantro? Absolutely. MORE LIME? Dear heavens, yes.
  8. Makes 6-8 burritos.
http://bevcooks.com/2017/04/easy-bean-rice-burritos/

Easy Bean and Rice Burritos / Bev Cooks

FINE, I’m begging you.

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16 Responses to Easy Bean and Rice Burritos

  1. Caitlin April 20, 2017 at 9:31 am #

    “Y’ALL READY FOR DIS. (du du du du du du du du du du du du du.)”

    My husband legit sings this around the house, changing the words each time to whatever we’re joking about at the time, and it always leaves me crying with laughter. I absolutely read your sentence in his voice and now I’m giggling at my desk.

  2. Amanda April 20, 2017 at 11:01 am #

    These burritos look so good!!!!

  3. Maria April 20, 2017 at 11:02 am #

    Oh Bev, I caaaan’t with this one. The Mexican in me won’t allow it. I love a good simple cheat (your mole cheat was a. maz. ing.!). Anywho, not with Mexican rice. It’s not necessary. It’s too easy!! And canned refried beans?!! Ugh!!, I can’t! Here is my Mexican rice recipe:

    1 cup of long grain rice
    4 Tbls canola oil (sorry, no olive oil for this, it changes the flavor)
    1/2 small white onion, grated
    6 oz of tomato sauce
    2 tsp tomato bouillon (Knorr is the brand that is found in pretty much all stores)
    2 cups water

    Sauté your rice in the oil till really brown, add onion and stir for just a minute or so. Add tomato sauce and stir well. Add the water and wait for it to boil. Add the tom. bouillon and stir well. Lower flame to a simmer and cover for 20 minutes. (Do not check or stir before then) Fluff with fork. That’s it!

    It’s kid friendly rice too because the flavors are mild. My kids and now grandkids love it!!

    Oh, and about those beans. They’re even easier:

    1 can of pinto (I’m sure black beans would work too), drain most of liquid
    Handful of grated cheddar or jack cheese

    Heat beans in a pot for about 5 minutes. Mash with a potato masher or whatever tool you have that will do the job. Add cheese and stir until it’s melted and combined. That’s it! Easy right? If you like really cheesy beans add more cheese. No oil is needed and not missed because of the cheese.

    I love watching your insta stories and love your recipes. I don’t know how you stay so thin. Maybe chasing around those babies?lol

    • Bev Weidner April 20, 2017 at 11:08 am #

      Ha! Girl, I’m all about the authentic way. BUT, sometimes you need shortcuts. And like I said, organic refried beans are bad-to-the-bone! (and done for you.) I cook things from scratch A LOT, but it’s okay to have the hack versions, too. And that happened to be today. 🙂

      • Beth April 20, 2017 at 11:54 am #

        Can you recommend a cheese sauce recipe that doesn’t include velvetta?

    • McKenzi April 20, 2017 at 12:25 pm #

      Exactly how I make my Mexican rice or sopa! It’s perfect every time! 🙂

  4. Holly April 20, 2017 at 3:40 pm #

    Or at the VERY least vegetarian beans because, puke, lard?!

  5. Jennifer April 20, 2017 at 3:59 pm #

    Looks and sounds amazing, but what if you don’t have a rice cooker? Any way to do this with instant rice or is that asking for way too much hack? 😬

  6. Annie Banannie April 20, 2017 at 8:24 pm #

    Hey Bev! You are one of my absolute FAV new finds on IG! Have you tried the Instant Pot? I’d love to make this rice in Instant Pot (we call ourselves POT-HEADS!)

  7. Shannon April 21, 2017 at 9:01 pm #

    I just made this for my family tonight. I made a quick cheddar cheese sauce from a roux. This got a two thumbs up from my 5 year old & 9 year old plus me and my husband. Thanks for this easy & tasty dinner idea!

  8. Caitlin April 24, 2017 at 10:26 am #

    Yum-o and easy, count me in! 🙂

  9. Jessica April 25, 2017 at 9:29 am #

    This leaves my mouth watering!!! But my question is how to make the mexican rice if I don’t have a rice cooker?

    • Bev Weidner April 27, 2017 at 5:58 am #

      I say just use your favorite stovetop method for the rice! Let me know how it all turns out. 🙂

  10. Kate @ Cooking On Clocks April 27, 2017 at 9:46 am #

    You had me at queso.

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