I have been eying these tacos (burritos, originally) on Krissy’s blog for quite some time, anxiously awaiting their turn on the Taco Tuesday menu plan. And finally the time has arrived! There wasn’t anything about this concoction that didn’t sound amazing to me. I mean, beans, rice, tortilla, and delicious toppings…with a chipotle kick??? Yes, please! I was so pleased with these tacos, and while I knew I couldn’t eat the entire batch of filling, I did come up with another recipe to use the remaining portion – look for that in a few days! I can’t thank Krissy enough for sharing this recipe on her blog, as well as countless others!
Spicy Bean & Rice Tacos
Slightly Adapted from: Dainty Chef
- 2 tsp canola oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp ground cumin
- ¼ tsp kosher salt
- Dash cayenne pepper
- 1/3 cup water, vegetable broth or chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 cups cooked rice
- 6 flour tortillas, warmed
- Shredded cheese
- Diced tomatoes
- Shredded lettuce
- Hot sauce (I used Louisiana Hot Sauce)
- Low-fat sour cream or Greek yogurt
- In a skillet, heat the oil over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne and stir, cooking just until fragrant, about 30-60 seconds.
- Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Stir occasionally, and mash the mixture slightly with the back of a wooden spoon. Remove the skillet from the heat, stir in the rice.
- Spoon about 1/4 of a cup of the bean mixture into each tortilla. Top each taco with cheese, tomato, lettuce, hot sauce, and sour cream, and enjoy!!