Pinto Bean and Cilantro-Lime Rice Burritos

A couple of posts back, we wrote about some Open-Faced Pinto Bean Tortas we made. As a timesaver, we made double that pinto bean mixture and used the other half for Pinto Bean and Cilantro-Lime Rice Burritos.

During our meal planning, we were definitely in a Southwestern flavors mood. (Yeah, not unusually in our house.)

We chose pinto beans because we love them and they generally don't get a chance to be the shining star of a dish, at least in any of the recipes I've seen lately. The bean mixture definitely attains star status in this dish.

Pinto Bean and Cilantro-Lime Rice Burritos
serves 2

1 15-ounce can pinto beans, drained and rinsed
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon pickled jalapenos, chopped
1 teaspoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon bold taco seasoning

rice

lime juice

1/2 cup cilantro, chopped

1 green pepper, thinly sliced

olive oil

queso fresco

1 avocado, sliced

2 large flour (or corn if you prefer) tortillas

1. Combine the pinto beans, onion in the olive oil. Mash the beans until desired consistency. (We generally mash about half of them.) Add the pickled jalapenos, lime juice, chili powder, cumin and bold taco seasoning and cook, stirring occasionally, for about 3 to 5 minutes.

2. Cook the rice and add lime juice and cilantro.

3. Cook the green peppers in oil over medium heat until slightly browned.

4. Heat tortillas for a few seconds in the microwave or a couple of minutes over an open flame. Add the rice mixture, beans mixture, green peppers, queso fresco and avocado.

Add the rice mixture, beans mixture, green peppers, queso fresco and avocado.