Ingredients
Method
- Make rice. Cook rice according to package directions in a saucepan. (Mine took about 20 minutes.) If you have another saucepan, you can get started on the beans when there’s about 10 minutes left on the rice. If you don’t have another saucepan, that’s okay—I don’t! Just cook the rice first, remove it to another bowl, and rinse out the pan thoroughly before starting the beans.
- Make bean dip. Add all the beans to a medium pot over medium heat. Break up there fried beans with a rubber spatula and stir to combine thoroughly. Don’t get rid of the water from the canned pinto beans! Add seasonings and green chilis and stir again. Heat the beans through over medium heat, stirring frequently, until beans are bubbly and heated through. I like mine on the softer side, so I cooked them for about 10 minutes.
- Finish bean dip. Take beans off the heat, add 1 cup shredded cheddar, and stir until cheese melts. Add sour cream and hot sauce and mix thoroughly. Taste and adjust cheese, hot sauce, or spices as needed.
- Serve. Divide rice into bowls, add a generous dollop of bean dip, and whatever toppings you want!
Notes
Beans: Refried are a must, but the whole pinto beans can be switched out for another if you don’t have them on hand/don’t like them/the grocery store is mysteriously out of them. Pretty much any bean will work—except I’m not sure I’d do chickpeas, but let me know how it turns out if you try it!
Green chilis: add great flavor. Jalapenos or poblanos would be the best substitutes, but green bell peppers will work if you don’t want any heat. If you use a fresh pepper, dice it up and saute it in oil before adding the beans.
Spices: always, always to taste! If you’re feeling lazy, just use a packet of taco seasoning. I am certainly not above it!
Cheese: Don’t use mild cheddar—at least medium, sharp or extra sharp is better. Pepper jack could be good, too, if you want to really pump up the southwest vibes.
Hot sauce: I used Cholula’s, but use whatever you want or have on hand!
Rice: This recipe calls for red Mexican rice, but feel free to use Spanish, yellow rice, or even plain white rice.
Chips: For crunch and a little extra salt. Fritos and tortilla chips are both great options. Crumble these on last so they don’t go soggy!
Toppings: Oh man, the possibilities are endless. Here are some ideas: Lime or lemon wedges, pico de gallo or salsa, diced red or green onion, fire-roasted corn, pickled jalapenos, lettuce, grilled onions and peppers, cilantro, fritos, tortilla chips or strips.
What to serve with bean & cheese burritos: These are insanely filling on their own, but some extra chips and salsa would not go awry, nor would flour tortillas fried in olive oil.
Leftovers: Store rice, beans, and toppings separately. Rice and beans will keep for 3-4 days in the fridge, tightly covered. Leftover beans make a great simple burrito or quesadilla filling. Or you can slap it in a little baking dish, cover with more cheese, and bake at 350F for 20-30 minutes to make an ultra cheesy dip.