Wednesday, May 16, 2012

Come To Momma.

Every now and then, I stumble upon recipe greatness.  Oh, who am I kidding??!!?  I don’t think I’ve ever met a recipe I didn’t like!!  Truth be told, I’m not the owner of a picky palette….lonely heart maybe, but no picky palette {YES, circa 1980’s anyone?!?!?}  Moving on.  This is one of those recipes that had me at hello.  As in, “Heeeelllllloooooo spicy chipotle bean & rice burrito..COME TO MOMMA!!!!!”


Recipe from The Tasty Kitchen

1 tbsp. Canola oil

2 cloves garlic, pressed/chopped

1 tsp. chili powder

1 Chipotle pepper from a can of Chipotles in Adobo sauce, Chopped

1 tbsp. sauce from the can of Chipotles in Adobo

1 tbsp. cumin

4 dashes cayenne pepper

1 can (15 oz.) pinto beans, drain & rinsed

1 can (15 oz.) black beans, drain & rinsed

1/3 cups water

1/4  cups salsa (I used Joe T. Garcia’s)

2 cups brown rice (cook according to pkg)

Burrito Toppings

Burrito sized tortillas

Lettuce, shredded

Shredded cheese {we used colby & monterrey jack}

green onions

Greek yogurt, optional {I didn’t have any, so I used sour cream instead!!}


Don’t let the number of ingredients scare you away!  I promise this will be worth the elbow grease!  See?!?!  Not too bad, right?!


Start out by heating up the canola oil in a large skillet.  Add the garlic, chili powder, chipotle pepper, adobo sauce, cumin, & cayenne.  Heat until your house smells like your local Tex Mex restaurant…about 30-60 seconds.


Now add the pinto beans, black beans, and water.


Bring to a simmer and then reduce the heat and cook for about 8(ish) minutes.  Lightly mash the beans, remove from heat, and add in rice & salsa.  I used two boil-in-a-bag bags of rice and it was perfect :)


Now it’s time to get a little crazy.  Take out your burrito sized tortillas and heat it up just a bit.  I nuked mine because I was being lazy, but if you’re planning ahead, just toss a few in the oven and heat them on 200 for about 8-10 minutes.  

Now it’s time to assemble said burrito.  Tortilla…sour cream {or greek yogurt}…rice mix…lettuce…and avocado!!!}  Roll the tortilla until it’s nice and tight and then slice down the middle to cut it in half.  TWICE the fun :)


I mean, c’mon.  You can’t tell me this doesn’t look all kinds of amazing!!!  I’m sure you could toss in some additional toppings, but this combo worked for me!!!  Mr. Spouse was just as happy and after one HEAPING burrito, we were both STUFFED!!!!  I highly recommend you add this to your dinner menu as soon as you can!  I’m pretty sure you’ll be sayin’, “COME TO MOMMA!!!!”, too!!



  1. I cannot wait to try this recipe! Right up my family's alley! I adore this blog and your teacher blog! :) Thanks for inspiration at home and work! :)

  2. This looks amazing, and I'm most definitely going to have to make this soon!

  3. puttin' this on the menu! yummers!!!

  4. It looks sooooo good! I love some good tex mex! I am always thrilled when I stumble upon a new recipe to add to the 'rotation.'


  5. This sounds SO yummy...I really want to add it to our menu -- which already has TWO Mexican dishes this week...LOL.

  6. Ok so I have spent the past several hours pouring over ur fantastic blog!!! Will be coming back again and again making those delicious looking feasts

  7. Love your blog! This recipe looks so awesome, I'm headed to the grocery store straight away for ingredients so I can make it today. Thanks so much!