Homemade refried beans and Spanish rice topped with lots of cheese and a delicious high protein creamy jalapeño sauce!
Nothing like have takeout made fresh at home and this Taco Bell inspired burrito is very simple to make and delicious in taste!
Everything You Need
– 2 (15 oz) cans of pinto beans
– Ground spices- cumin, garlic, onion, black pepper, and paprika (used in the rice, beans, and sauce)
– Lemon juice
– 2 cups of basmati or jasmine rice (I used basmati)
– Tomato paste
– Greek yogurt (can sub a combination of mayo and sour cream)
– Pickled jalapeños and the pickle brine
The Beans
To keep things simple, I used canned beans for this recipe. This way, you don’t have to soak raw beans overnight and then boil until tender. It saves hours of cooking time and the beans are ready in just 10-15 minutes! My recipes uses ground spices but feel free to sauté some onions and garlic in oil before adding in the beans. You can also use some oregano and chili powder if desired.
As the beans are softening up, you can mash with a potato masher to blend it all together. To create an even smoother consistency, use an immersion blender or wait until it has cooled and blend in a food processor. Don’t worry if it seems too runny at first since it will thicken up as it cools.
The Spanish Rice
Th rice is made using basmati rice, tomato paste, water or broth, and a few ground spices. Since I never really use tomato sauce and didn’t want it for just one recipe, I replaced it with tomato paste. You just have to toast it for a few minutes with the rice before pouring in the water and spices.
Now for the liquid, you have the option of choosing between water or broth. Many also like to pair water with chicken bouillon cubes for extra flavor but skip it if you choose to cook in broth.
The Sauce
The creamy jalapeño sauce is the best part of this recipe! If you’ve ever tried the creamy sauce at Taco Bell, you know how delicious it really is and this homemade version is definitely a recipe to keep! You can use it in wraps, rice bowls, burritos, tacos, nachos, literally anything!
I wanted to make it more wholesome and healthy-ish so I made the sauce with greek yogurt but you can also make it using a combination of mayo and sour cream. Using any kind of blender, like an immersion blender, is best to create that creamy consistency.
When making the sauce, I recommend waiting until the end to add the pickled jalapeño brine. Since yogurt can be tangy and sour cream also contributes some tanginess, it’s best to add it in the end and according to your desired taste.
Variations To Try
My burritos consists of cheese, beans, rice, and sauce wrapped in a soft flour tortilla and lightly toasted to melt down the cheese but there’s plenty more you can add! Options include sour cream, guacamole, tomato salsa, crushed nacho chips for some texture and crunchiness, and nacho cheese sauce.
Serve with extra sauce, some chips and salsa, guacamole, and/or sweet corn to enjoy!
I hope you enjoyed this recipe and would greatly appreciate a rating and review! I would love to hear your feedback and answer any questions you may have. Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials, updates, & more!
Cheese Bean & Rice Burrito
Ingredients
The Beans
- 2 cans (15 oz cans) pinto beans, drained and rinsed
- 1 tsp cumin powder
- 1 tsp ground paprika
- 1/2 – 1 tsp ground black pepper
- 1/2 cup (120 ml) water
- 1/2 tsp lemon juice
- salt to taste
- oil for cooking
The Spanish Rice
- 2 cups basmati or jasmine rice
- 6 tbsp tomato paste
- 1 tsp cumin powder
- 1 tsp ground paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 ¼ tsp salt or to taste
- 3 cups (720 ml) water or broth
- oil for cooking
The Creamy Jalapeno Sauce
- 1 cup (250 g) greek yogurt (or equal parts sour cream and mayo)
- 3 tbsp pickled jalapenos
- 2-3 tbsp pickled jalapeno brine
- 2 tsp ground paprika
- 2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 -1 tsp chipotle crushed chili flakes
- pinch of salt
Other:
- flour tortillas (I used 8 inch tortillas)
- shredded cheese of your choice
Instructions
The Refried Beans:
- Heat oil in a sauce pan over medium heat and add the ground cumin, paprika, and black pepper. Toast for a few seconds until fragrant.
- Add the beans, salt, and water, turn off the heat, and use an immersion blender to blend until everything is combined and it develops a smooth consistency.
- Cover and cook on low heat for a few minutes to let the flavors meld.
- Taste and adjust salt, and mix in the lemon juice. If it seems too dry, mix in a tbsp of water until it reaches your desired consistency. Set aside until ready to serve.
The Spanish Rice:
- Wash the rice until the water runs clear and then soak in clean water for at least 15-20 minutes.
- Heat oil in a saucepan or pot over medium heat and add the rice. Stirring frequently, cook for a few minutes until the rice is lightly toasted, fragrant and golden.
- Add the tomato paste and continue toasting for a few more minutes.
- Add the water or broth along with the salt and spices listed in that category, mix it all together and bring to a boil over high heat.
- Once it starts to boil, cover, reduce the heat to low and let it cook until all of the water is absorbed and the rice is tender.
- Turn off the heat and leave covered for about 5-10 minutes. Gently fluff and mix with a fork before serving.
To make the sauce:
- In a bowl, combine all the ingredients listed in that category, except the pickle juice. Use an immersion blender or food processor to blend until everything is combine and it has a smooth consistency. Then taste and add the pickle juice according to your taste, if desired.
To assemble the burritos:
- To a skillet over medium heat, lightly cook the tortillas until they're soft and warm.
- Then lay it flat and layer with beans followed by a few spoonfuls of rice, shredded cheese, and the jalapeno sauce.
- Fold the sides of the tortilla over the filling and then roll it up to make a burrito.
- Warm a skillet over medium heat again and place the burritos seam side down. Toast for a few seconds on both sides until brown.
- Serve warm and enjoy!
