Don’t ask, but beans just got “hot” again.
Well, in this household they did (even if for only a week). If one really thinks of the word-“bean” it seems boring all by its lonesome, but make it snazzy and flavorful, like in a burrito the way Tomatillo (local fav Mexican eatery) did and one can become quite enthusiastic about the kidney (bean that is).
Only one minor incident and a small tornado in my kitchen later and a super simple dinner was served.
Oh, so the incident. Yeah, I opened one of the cans of beans with some gusto (or just too aggressively) and caused a minor inhalation of bean goo right up my nose and all over my face. Eeeeew! I’ll pretend it was a high protein face mask of sorts and move on.
Perhaps I was rushing cause “someone” came home ravenous. So time was of the essence. I did appreciate his compliment though,“Man, you wrap a burrito like a cigar.” I’ll take that!
Nonetheless, I was snapping photos with food in hands and running out of laundry time (and natural light) so pardon my less then stellar photos today (I actually forced the hubs to put the burrito down so I coud snap a last shot, notice his thumb gripping onto that burrito). So here it is!
Rice and Beans, bowl or burrito style
Vegans & Carnivores unite here.
Time: 20-30 minutes
- Whole Wheat Tortillas (as many as you like)
- Pre-cooked roasted rottisserie chicken (white meat, skin off, shredded)*
- 1-15 ounce can of black beans, drained
- 1/2 of 1-15 ounce can of pink beans, in sauce (you’ll likely only use half the sauce)
- 2 tablespoons of olive oil (remember what I said, use good stuff)
- 1/2 of a small onion, chopped (use the whole onion if you like)
- 2 cloves of garlic, chopped
- 2-3 tablespoons white cooking wine
- 1 packet sazzon (from Goya)
- 1/4-1/2 cup water (to thicken or thin the mixture)
- shredded mexican cheese (1/4 cup or more-personal)
- 2 cups cooked brown rice
- leafy greens (optional for the burrito version)
- guacamole, sour cream, salsa (all optional condiments)
*NOTE: I set aside some of the beans without the chicken for a vegetarian option.
Methods (might be messy, just sayin):
- Peel skin off the chicken, then shred the white meat with a fork (unless you have the time and cook a chicken or chicken breasts, feel free to do so). Place on the side.
- Heat a large skillet over medium heat, add chopped onions and garlic. Saute until onions are translucent (so, don’t burn em).
- Add can of black beans, 1/2 can (or all) of pink beans, cooking wine, packet of sazzon, salt and pepper to taste, oregano and heat for about 10 minutes (keep stirring so the beans don’t burn). I added 1/4 cup of water and check to make sure the mixture doesn’t become too thick or thin (yup, you’re going to play here).
- Add shredded chicken and combine all, heat for another 5 minutes or so.
- Add shredded cheese (optional) and mix all til melted in. (mmmm mmm gooey!).
- You can really play with the types of beans, try three varieties versus just the two.
- Add sautéed veggies to the mix for more goodness.
- If only serving 2 people, you’ll likely have enough for leftovers the next day, so eat the bowl version day 1 and burrito style day 2 for variety.
- If you want to make a super delicious dip that’s not all avocadoey (i.e. guacamole) I’m a big fan of mixing guacamole with half spicy salsa and combining for a beyond creamy and spicy dip for this dish.