Rice and Bean Burritos


Ingredients
6 servings
Dehydrated Black Beans
3.0 cup(s)
Rice
2.5 cup(s)
Corn
1.0 can(s)
Onion
0.5 whole
Bell Peppers
0.5 whole
shredded cheese
2.0 pound(s)
Corn Tortilla
24.0 whole
Salsa
1.0 jar(s)

Recipe Instructions

NOTE: Cook LESS beans and rice if your group will not eat it all! You don’t want to have to carry leftovers. The water ratio for rice and beans is 1:1. So pay attention to the amount written on your bag.
1. In POT#1 (LARGEST pot) soak 1:1 ratio of refried beans to water while preparing fresh onion and pepper.
2. Chop onion and pepper to desired size. In POT#2 (smallest pot) Sauté in a small amount of oil. Set aside.
3. BEANS: Add beans & water (POT#1). Bring to a boil. Reduce heat to low, cover. Simmer until water is absorbed & beans are desired tenderness (about 20 minutes!). ADD MORE WATER as cooking if beans are still tough & all water is absorbed. Add cooked onion, pepper, drained corn (see #4) & spices (garlic, cumin, etc.). Heat through. Start w/ small amounts of spices; add more to taste.
4. RICE- Drain canned corn- pour liquid into measuring cup. Add enough water to make the total amount needed for your ratio. (In POT #3) bring liquid to a boil. Add rice; return to a boil. Cover & remove from heat and let sit for 5 min. Fluff with a fork.
5. In personal bowls, 1) make burritos or 2) layer tortilla, rice, beans, cheese and hot sauce. Eat the “fillings” 1st then wipe your bowls with the tortillas for easier cleanup.