Spicy Bean and Rice Burritos

I don't normally make meatless dinners.  I love meaty protein.  When I came across this recipe, it called to me.  I couldn't resist.  I love anything chipotle.  I love burritos.  And I love spicy.

I actually made alot of mistakes while cooking this.  I used a whole can of chipotle because I thought,"  Hey, we love spicy food, and the recipe doesn't seem like it has enough.  Let's add more!"  Yea, I'm gonna end that by saying if you aren't a fan of sweating  and having a runny nose while you eat, I don't recommend using a whole can of chipotle.  I am a fan of feeling the burn while I eat, so I was okay with the heat.

I also wasn't paying attention and made double the rice.  So there was ALOT of burrito filling.  To compensate, I added more salsa to keep the rice from drying out.  The filling pretty much turned out to be Mexican rice, but it still worked in the burrito.  One last thing, I didn't want to buy another pack of tortillas since I had fajita size ones.  Because of my laziness, we had very small burritos.  Still really good though!

Now, because I was mad my burritos didn't look right and that I messed up with the rice/bean ratio, I didn't take pictures.  And you have need to make these.  To persuade you even more, I'm using the picture from the site I got the recipe from.

Spicy Bean and Rice Burritos
(from A Bitchin Kitchen)

1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 pepper from a can of chipotles in adobo, minced (I used the full can, which will be really spicy for the average person!)1 tablespoon sauce from a can of chipotles in adobo
1 teaspoon ground cumin
Several dashes cayenne pepper
1/3 cup water
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
2 cups cooked rice
1/4 cup fresh salsa

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.

Put the mixture in the tortillas and top with whatever burrito toppings your heart desires!




from A Bitchin Kitchen

You know you want this.  I won't tell anyone...



Stay classy,
Heidi

Sweet and Fiery Pork Tenderloin w/ Mango Salsa

The other night I made an amazing dinner of pork and rice.  I love trying out new recipes (with a fifty-fifty chance of it being great).  Along with being a time killer, Pinterest is a great source for cooking concoctions.  For me, a picture says a thousand words and delicious looking dishes catch my eye.  I came across a picture from Skinnytaste that looked so good, that I just had to try the recipe.  The BF and I have been trying to eat better, so I'm happy that I came across this site.

I also served this with the Coconut Rice w/ Cilantro that was recommended with the pork on the same site.

Sweet and Fiery Pork Tenderloin with Mango Salsa from Skinnytaste (the nutritional info is at this link)

(Makes 4 servings)

1 tsp garlic salt

1/2 tsp ground ginger

1 lb pork tenderloin

1/4 c sweet chili sauce

1 tbsp honey

1/2 tsp Sriracha sauce (or more to taste, which I doubled since I like spicy)
For the salsa (makes about 1 cup):
1 large mango, peeled, seeded and coarsely chopped

1-2 tbsp chopped fresh cilantro

1 small garlic clove, minced

1 tbsp minced jalapeno (I just chopped up jalapeno slices)

2 tbsp fresh lime juice

Combine all the salsa ingredients together in a bowl and season with salt and pepper.  Refridgerate the salsa until it's ready to serve.

Preheat the oven to 375°.  Mix the garlic salt and ginger in a bowl.  Rub evenly over the pork.  And place the pork in a roasting pan.  Roast the pork for 40-45 minutes, or until cooked to your liking.

Mix the chili sauce, honey, and sriracha sauce in a small bowl. 

Brush the sauce over the pork during the last 10 minutes of cooking.

Slice the pork and serve with the pan drippings (I actually ended up making more sauce to pour over the cooked meat) and mango salsa on the side.

Brown Coconut Rice w/ Cilantro from Skinnytaste (with the nutritional info at the link)

1 c uncooked brown rice (I used white jasmine rice since that's what I had; just be sure to change the rice-to-liquid ratio)

1 c lite coconut milk

1 1/4 c water

1 tsp grated fresh ginger

1 garlic clove, crushed (I used minced garlic) 

1/4 tsp salt, or more to taste

2 tbsp sweetened grated coconut (I used some coconut shavings) 

3 tbsp cilantro

In a medium sized pot, add the coconut milk, rice, water, ginger, garlic, salt and coconut.  Bring to a boil over medium heat.

Reduce the heat to low.  Cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from the heat.  Keep it covered for 10 more minutes. Fluff with a fork and toss with cilantro.

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I put some salsa over the rice, and the rest of it over the pork, with the additional sauce I made.  Although it took awhile to cook, it's pretty hands off.  Cutting up the mango was the most extensive part of the process.  This one had the BF and I's seal of approval so it's a keeper!

Stay classy my friends,
Heidi