Refried Beans and Veggie Burritos

When I started this post, my only mission was to pass on that I've learned how to make refried beans.  But then I thought why not give you a delicious veggie burrito to put them in while we're here?

Baked Chicken Chimichangas

The story goes like this: one day this recipe turned up in my Pinterest feed, and I pinned it like I've pinned a thousand other recipes. 

Beef and Bean Burritos with Cilantro Lime Rice

This recipe is a classy version of one of my favorite teenage food crushes.  As a youngster there would usually be a pack of beef and bean burritos lurking in the freezer.  The filling resembled neither beef nor beans, but when loaded up with plenty of cheese and the hottest salsa I could get my hands on, they were fabulous.  The crush continued into adulthood and the poverty row years before I started cooking, when a 10 pack could be had for $2.  And then I grew up, learned to cook, and stopped eating things that only tasted good when buried under cheese. 

Today these are the burritos that you will find tucked away in my freezer.  All about the beef, with an extra hit of creaminess from the beans.  Sitting on top of a bed of cilantro lime rice.

That rice tho.  The first time I made these, I found myself nibbling at the rice and adding some more as a side.  I never make less than twice the amount called for in the original recipe.

Ingredients
Adapted from Cook's Country
Yield: 6 large or 10 medium burritos

• The rice
• 1 1/2 cups rice
• 3 cups broth
• 3 cloves garlic
• 1/4 cup cilantro
• lime juice to taste
• The burritos
• 1 pound ground beef (I used 96% lean)
• 15oz can pinto beans
• 1/2 cup broth
• 1 cup chopped onion
• 3 tablespoons tomato paste
• 3 cloves garlic
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• The fixings
• sour cream
• cheddar cheese
• flour tortillas
• For six large burritos, 10" 
• For ten smaller burritos, 8"

Method

Start by sauteing the onion in a little olive oil for five minutes while you measure out the seasonings and tomato paste.

Add in the tomato paste, garlic, cumin, oregano, chile powder, and a dash of salt.  

Cook for about a minute and add the beef.  Stir occasionally while you prep the beans.

Drain and rinse the beans.

Put half of the beans in a blender and puree with the broth.

When the beef is no longer pink, add in the pureed beans.  Cook for a few minutes until the liquid is absorbed.

Extract a tablespoon of juice from the lime.

Remove the pan from the heat.  Add in the whole beans, lime juice, and another dash of salt to finish the filling.

For the rice, add the rice, garlic, and broth to the pan and heat to boiling.  Remove the lid and let simmer until the liquid evaporates.

Fluff the rice and stir in the cilantro.  Finish by squeezing the rest of the lime juice over the rice.

Now to finish.  Layer a few spoonfuls of rice and top with the beef filling, in proportion to the size of your tortilla.

Now here at the Birchwood, we're all about leftovers, so the path differs on whether you're eating these now or saving them for later.  If eating now, add a little cheese and salsa to taste.  If you're saving these for later, skip the cheese and salsa and just add them as toppings when you're ready to eat them.

Wrap 'em up.

Toast up on all sides.

To finish, top with more cheese (put under the broiler or microwave to melt), more salsa, sour cream, and add some more rice to the side.

And eat 'er up.

Burrito Bowls

This recipe is healthy.  Vegetarian, could even be vegan depending on the toppings.  It gives you a ton of food for very little effort, a perfect make ahead lunch for the work week.  It's cheap, heck this is straight up rice and beans. 

 

And it is delicious.

Ingredients

(Recipe adapted from Woman's Day)

For the salad:

• 2 cups cooked brown rice (from ¾ cup uncooked brown rice)
• 1 can black beans
• ¼ cup chopped shallots or red onion
• ½ cup cilantro
• 2 cups grape tomatoes
• romaine lettuce

For the dressing:

• 3 tablespoons lime juice (from 2 limes)
• 2 tablespoons olive oil
• ½ teaspoon cumin
• salt and pepper

Add-ins:

• Avocado
• Sour cream
• Cheese
• Salsa

Method

Begin by cooking the rice according to your favorite method, which for me is the microwave.  Fluff with a fork and set aside.

Drain and rinse the beans.  Now I like things spicy, so I like to add in a little ghost pepper sauce, but this is totally optional.

Slice into a shallot or onion...

...and dice finely.

Halve the tomatoes.

Slice the cilantro into fine pieces.

Juice the limes.

Mix the lime juice, olive oil, cumin, and salt and pepper together for the dressing.

Now throw everything together.  First beans into rice...

Then the onions, tomatoes, cilantro, and dressing.  Mix well.

Line a salad bowl with romaine.

Top with a hearty serving of the rice and beans, and you will be faced with something that is far too healthy to eat.  So add in some fun stuff to remind you not to take life too seriously.  I like a sprinkling of cheese and avocado.

And eat it up.

Chipotle Chili

Ingredients

Yield: 4 servings

(Recipe adapted from Rachel Ray)

• 1 tablespoon olive oil
• 1 pound lean ground beef (I used 96% lean)
• ½ small onion
• 2 cloves garlic
• 1 heaping tablespoon chili powder
• 3-4 canned chipotles in adobo plus a heaping spoonful of adobo sauce
• Additional hot sauce to taste
• 1 cup stock
• 15 oz can kidney beans, drained and rinsed
• 15 oz can diced or crushed tomatoes

Method

Drain and rinse the kidney beans and set aside.  Dice the onion and garlic.

Heat the oil on medium and cook the beef for several minutes.  I use 96% lean, if you are using something fattier, drain off the fat.

 Add the onions, garlic, and chili powder.

The original recipe called for one chipotle...one chipotle???  What's the point?  Let's bump that up to 3-4.  Chop them fine and add to the chili.

Grab a big spoonful of the adobo sauce.

And add it to the chili. We're off to a good start, but this is nowhere near hot enough.

Let's get serious about the heat.  Does anyone else see a ghost?  As in ghost pepper sauce!

Add a small amount.  If you're not into the heat, fine, go for flavor and add a few drops of Tabasco.

Let it cook for five more minutes and add the tomatoes.  Crushed or diced, doesn't matter.

Add the stock.

And the beans.  Stir it all up and bring to a boil

Let it simmer for 10 minutes.

And eat away!