Chorizo and Bean Burritos |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For some reason, I am having a difficult time finding chorizo in NH. Maybe I'm just looking in the wrong places, but I haven't tried this yet. I've thought about trying it with hot italian sausage instead...but I'm not sure. If anyone tries it before me, let me know how it is! Ingredients:
2/3 cup long-grain rice |
1 teaspoon vegetable oil |
2 (15 ounce) cans pinto beans, not drained |
1 small onion, chopped |
2 teaspoons chili powder |
1/4 teaspoon ground cumin |
8 ounces fully cooked chorizo sausage, sliced |
6 tortillas, warmed |
1/2 cup fresh cilantro |
4 ounces cheddar cheese, shredded |
1 large tomato, chopped |
Directions:
1. Prepare rice as label directs.
2. Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
3. In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
4. Fill tortillas with equal amounts. Fold sides over filling to serve.
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