We had a customer email us about our pinto beans and so it got me experimenting. I came up with this dish and my tongue and stomach are oh so pleased I did. Yummy and filling and it makes alot and it’s good reheated the next day.
1 and 1/4 cup Long Grain White Rice, uncooked
2 and 1/2 cups cooked Pinto Beans
2 Tbs. Honeyville’s Dehydrated Onion
1/2 cup Honeyville’s Freeze Dried Zucchini
1/2 cup Honeyville’s Freeze Dried Peppers
2 Tbs. Honeyville’s Dehydrated Carrot
2 Tbs. Honeyville’s Dehydrated Celery
2 and 1/2 cups Water
2 Tbsp. Butter
1 (14.5 oz) can of Diced Tomatoes
1 clove garlic, minced
1/4 tsp Black Pepper
pinch of Red Pepper Flakes
1/4 tsp Oregano
1/2 tsp Cumin
2 Chicken Bullion Cubes
Topping Suggestions: Honeyville’s Freeze Dried Cheddar Cheese, Salsa, Sour Cream, Avocado, Lettuce, Cilantro, etc.
In a large skillet melt better.
|Seriously I mean LARGE skillet. You’ll be filling it up with good stuff!|
Add garlic and saute. Add remaining ingredients, except tortillas and topping suggestions. Stir and bring to a boil.
Reduce heat, cover, and let simmer for 20-25 minutes, or until rice is ready. Hint: Once filling is simmering it’d be a great time to start rehydrating the cheese and prepping the rest of toppings.
Use the filling for veggie burritos. Lay tortilla flat. Scoop filling into each tortilla, top with desired toppings, roll it up and Enjoy!
This makes ALOT! I was able to get at least 10 burritos out of this batch. You’d be able to get more/less depending on how big of tortillas you use and how full you stuff your burritos. I think black beans and Honeyville’s Freeze Dried Corn would be a welcomed addition and/or substitution for this dish.
If you live near a retail store make sure you visit this week as the beans are on sale until Saturday.