Bean Burrito Bowls

 

Today’s recipe is a great vegetarian option that is perfect for anytime or if you feel like having a healthier Cinco de Mayo option.

Because this one starts with dried beans, it’s not a particularly fast recipe, but cooking those beans from dried adds a great depth of flavor.  However, if you have leftovers, everything reheats beautifully and then you do have a nice fast lunch the next day!  Yas!

Sunday Funday

Cinco de Mayo

• Amy from Amy's Cooking Adventures shares Bean Burrito Bowls
• Sue of Palatable Pastime gives us Ground Beef Quesadillas
• Sneha from Sneha's Recipe cooked up some Homemade Refried Beans
• Camilla of Culinary Cam has Humitas
• Karen of Karen's Kitchen Stories provides Polvorones de Naranja
• Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad

Bean Burrito Bowls

Beans

1 cup dry pinto beans (soaked overnight or quick soak), drained

Water or chicken broth, to cover (about 3 cups)

1 tablespoon olive oil

1 small onion, diced

1 cloves garlic, minced

½ teaspoon chili powder

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon smoke paprika

¼ teaspoon ground cumin

¼ teaspoon ground pepper

½ tablespoon lime juice

Rice

1 ½ cups brown rice

3 cups water

1 teaspoon salt

1 tablespoon lime juice

To serve

Corn

Salsa

Sour cream

Queso dip

Chopped tomatoes

Guacamole

To make the beans, heat the oil in a medium saucepan over medium heat.  Add the onion and cook until tender.   Add the garlic, chili powder, oregano, paprika, cumin, and pepper.  Stir to mix and cook for 1 minute.

Stir in the pre soaked beans and water (or broth) and bring to a boil.  Cover and reduce to a simmer.  Simmer for 1-2 hours or until the beans are tender, adding more liquid, if necessary.  Stir in the lime juice and simmer for another 10 minutes before serving.

To make the rice, stir together the rice, water, salt, and lime juice.  Bring to a boil, then cover and reduce to a simmer.  Cook for 45 minutes or until water is absorbed and rice is tender.

To serve, place rice in bowls and top with remaining ingredients.

Serves 4