{"id":5815,"date":"2024-07-23T21:55:11","date_gmt":"2024-07-23T21:55:11","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5815"},"modified":"2024-07-24T19:06:41","modified_gmt":"2024-07-24T19:06:41","slug":"bean-burritos","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/bean-burritos\/","title":{"rendered":"Bean Burritos"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Bean Burritos<\/span><\/h2>\n
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Our bean burritos are a wonderful, vegetarian beans recipe made with garlic and chopped scallions.These bean & cheese burritos are an elegantly simple Tex-Mex favorite for anyone who needs a new pinto beans recipe in their regular lineup.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Goya Foods<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> Tbsp<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> medium<\/span> yellow onion <\/span> finely chopped (about 1\u00bd cups)<\/span><\/li>
  • 1<\/span> (11oz) can<\/span> green pickled jalape\u00f1o peppers<\/span><\/li>
  • 2<\/span> tsp<\/span> minced garlic<\/span> or 4 cloves garlic, finely chopped<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • 2<\/span> (15.5oz) cans<\/span> pinto beans<\/span><\/li>
  • 3<\/span> cups<\/span> extra long grain rice<\/span> cooked (from about 1 cup dry rice)<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> shredded sharp Cheddar cheese<\/span><\/li>
  • \u00bc<\/span> cup<\/span> (plus 2 Tbsp) corn<\/span> canned or frozen, cooked according to package directions<\/span><\/li>
  • 2<\/span> scallions<\/span> finely chopped<\/span><\/li>
  • 2<\/span> Tbsp<\/span> chopped fresh cilantro<\/span><\/li>
  • 6<\/span> burrito-size (10in) flour tortillas<\/span><\/li><\/ul><\/div>

    <\/span>Garnish:<\/span><\/h4>
    • Guacamole<\/span><\/li>
    • Pico de Gallo<\/span><\/li>
    • Salsa<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add beans and their liquid to saucepan; bring bean mixture to a boil. Using potato masher, submersion blender or fork, mash beans until broken. Cook, stirring constantly until mixture is thick, about 5 minutes.<\/div><\/li>
      • To assemble burritos<\/strong>, mound \u00bd cup rice, \u00bd cups bean mixture, \u00bc cup cheese, 2 tbsp. corn, 1 tbsp. chopped scallions and 1 tsp. cilantro on one side of tortilla. Roll up tortilla into burrito shape (see below). Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.<\/span><\/div><\/li>
      • Serve burritos with guacamole, pico de gallo, salsa and sour cream, if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5812,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,136,2505,388,696,2731,697,1712],"tags":[],"class_list":["post-5815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-entree","category-lunch","category-mexican","category-snack","category-south-western","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/07\/bean-burritos.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5815"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5815\/revisions"}],"predecessor-version":[{"id":5828,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5815\/revisions\/5828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5812"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}