Pinto Bean Burrito

This meal would normally be completely vegetarian, but the rice I had was precooked in chicken broth. If you cook the rice normally in flavored water (hot pepper flakes, etc) then you are good to go. This burrito has very flavorful layers that each stand apart when you take a bite. It is better than any burrito I have purchased before.

RECIPE: Pinto Bean Burrito
Makes 3 Servings

SUPPLIES NEEDED:img_2196
2 Cast Iron Pans
Spoon
Knife
Cutting Board
Pot
Spatula

INGREDIENTS:
Pinto Beans
Rice
2 Jalapenos
Corn on the Cob
Tomato Juice
Cumin
Garlic Powder
Onion Powder
Cayenne Pepper
Chili Pepper
Paprika
Parsley
Sriracha Salsa
Pepper Jack Cheese
Tortillas

img_2198DIRECTIONS:
1) 
In a cast iron pan, heat the pinto beans while seasoned with cumin, garlic, onion, cayenne, chili, paprika, and parsley.
2) Heat rice in a pan with tomato juice.
3) Finely chop the jalapenos and add them to the rice mixture.
4) Remove corn from the cob and stir into the pinto beans.
5) Slice pepper jack cheese.
6) Heat the tortillas in a warm cast iron pan.
7) Layer cheese, bean mixture, rice, salsa, and then fold it up.

I think the next time I make these burritos, I will add a bit of chopped onion for a crunch.

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