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Rice Bean Cheese Burrito + Side Recipe

Name: Casa Añejos Rice Bean Cheese Burrito + Side Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked rice (long-grain or medium-grain); 1 cups cooked beans (black beans or pinto), drained/rinsed; 1 cups shredded cheddar cheese; 0.5 cups onion, finely diced; 0.5 cups bell pepper, diced (any color); 1 tsp minced garlic; 1 tbs olive oil; 1 tsp ground cumin; 0.5 tsp chili powder; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 4 pcs large flour tortillas; 0.5 cups sour cream or Greek yogurt; 0.5 cups salsa (mild/medium); 1 cup sliced avocado or guacamole; 1 tsp hot sauce; 4 cups mixed salad greens; 1 cups cherry tomatoes, halved; 0.5 cups cucumber, thinly sliced; 0.25 cups red onion, thinly sliced; 2 tbs olive oil (for dressing); 1 tbs red wine vinegar; 0.25 tsp salt (for dressing); 0.125 tsp black pepper (for dressing)

Inspired by Casa Añejo

Time35m

Serves4

Make Rice Bean Cheese Burrito + Side Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burrito filling

2 cups cooked rice (long-grain or medium-grain)

1 cups cooked beans (black beans or pinto), drained/rinsed

1 cups shredded cheddar cheese

1/2 cups onion, finely diced

1/2 cups bell pepper, diced (any color)

1 tsp minced garlic

1 tbs olive oil

1 tsp Ground cumin

1/2 tsp Chili powder

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

4 pcs large flour tortillas

Optional toppings

1/2 cups sour cream or Greek yogurt

1/2 cups salsa (mild/medium)

1 cup sliced avocado or guacamole

1 tsp Hot sauce

Side — simple mixed salad

4 cups mixed salad greens

1 cups Cherry tomatoes, halved

1/2 cups cucumber, thinly sliced

1/4 cups Red onion, thinly sliced

2 tbs olive oil (for dressing)

1 tbs red wine vinegar

1/4 tsp salt (for dressing)

1/8 tsp black pepper (for dressing)

Method

Burrito filling

Prepare aromatics

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and bell pepper and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30 seconds until fragrant.

Season and combine beans

Stir in the ground cumin, chili powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Add the cooked beans to the skillet and gently mash about one-third of the beans with the back of a spoon to create a creamier texture while leaving some whole beans for bite. Cook 2–3 minutes until heated through.

Add rice and finish filling

Add the cooked rice and remaining 1/4 teaspoon salt to the skillet. Stir until combined and heated through, 2–3 minutes. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning as desired.

Assemble burritos

Warm the flour tortillas briefly in a dry skillet or microwave (20 seconds) to make them pliable. Lay a tortilla flat and place 1/2 cup of the rice-and-bean mixture in the center. Top with about 1/4 cup shredded cheddar cheese and any desired toppings (sour cream, salsa, avocado). Fold the sides over, then roll from the bottom to form a burrito. Repeat for remaining tortillas.

Optional toasting

To crisp the burrito and melt the cheese, heat a clean skillet over medium-low and place the seam side down, pressing gently. Cook 2–3 minutes per side until golden and the cheese is melted. Keep warm and repeat with remaining burritos.

Optional toppings

Prepare toppings while filling cooks: portion sour cream or yogurt, slice avocado or scoop guacamole, and set out salsa and hot sauce. Add toppings to assembled burritos or let guests serve themselves.

Side — simple mixed salad

Make dressing

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.

Toss salad

Inspired by Casa Añejo

cilantro/pickled red onions Green salsa