Fajita Burritos

Fajita Burritos

An original Eat Laugh Purr recipe
Makes 6 burritos

Ingredients: for the bean filling

• 2 teaspoons canola or vegetable oil
• 2 cloves garlic, minced
• 2 chiles in adobo sauce
• 1 Tablespoon, fire roasted green chiles or green chiles
• 1/ teaspoon kosher salt
• 1/2 cup water
• 2 (15 oz.) cans pinto beans, drained and rinsed
• Juice of 1/2 a lemon

Ingredients: for the cilantro rice

• 1 cup long grained rice (I used basmati), rinsed lightly in cold water
• 1 Tablespoon butter
• 2 cups water
• 1-2 small limes
• 1/2 teaspoon sugar
• About 3 Tablespoons cilantro, chopped
• Salt to taste

Remaining ingredients:

• 2 onion, thickly sliced
• 2 red or green bell pepper, thickly sliced
• 2 Tablespoon extra virgin olive oil
• 10 inch tortillas
• Shredded Cheddar or Mexican cheese
• Sour Cream
• Guacamole
• Salsa

Instructions:

1. FOR BEANS: Heat oil in a large nonstick skillet over medium heat. Add garlic to the pan, cook 1 minute, stirring frequently. Stir in 1/2 cup water, green chilies, 2 chiles in adobo sauce and beans, bring to a boil. Reduce heat to medium-low, simmer for 10 minutes, or until liquid is almost absorbed. Remove chiles and add lemon juice and salt to taste. Lightly mash with a fork or potato masher. If it gets dry, add a little water.
2. FOR RICE: In a skillet, melt 1 tablespoon of butter over low heat. Add the rice and sugar and stir well. Once the rice gets aromatic and slightly toasted, add the juice of 1 lime. Stir for a minute. Add 2 cups water and salt. Bring to a boil, cover and cook for 10 minutes, or until water is absorbed and rice is fork tender. Stir in chopped cilantro and extra lime juice, if needed.
3. FOR VEGGIES: Preheat oven to 400 degrees. On a large cookie sheet, pile the bell pepper and onion slices together. Add 2 tablespoons of extra virgin olive oil and salt and pepper to taste then combine until the veggies are coated with olive oil. Bake for approximately 10 minutes or until tender, but still crunchy.
4. TO ASSEMBLE: Spoon about 1/3 cup of the rice down the center of each tortilla followed by about 1/3 cup of bean mixture. Add a few slices of bell pepper and onion and your favorite toppings then roll up burrito style.

SPECIAL NOTES:

This looks more intimidating than it really is! I start by getting the veggies ready then set them aside. Next, I get the beans going. Once they are cooking, I start on the rice. Once the rice is boiling, I then put the veggies in the oven. The beans will probably get done first, but they can also hangout the longest too. You may need to add a little more water so they don’t dry out. Otherwise, once the rice is done so are the veggies, and it’s time assemble and eat!

Also, you need to briefly heat your tortillas before assembling, so they become pliable. Otherwise, when you try to fold them, they may crack. I generally spray them with a bit of nonstick spray and heat them in a skillet for a few seconds on each side. You can also heat them in the microwave too.

You will have leftover chiles in adobo sauce and fire roasted green chiles. I don’t like to waste food, so may I suggest you use some of the leftover chiles in adobo sauce to make the yummiest chiptole dip that goes great with sweet potato fries or with sandwiches. Or add a little sour cream to the chiptole dip and serve with the burritos. I used the leftover fire roasted green chiles in an omelet the next morning. So good!

Enjoy!