$10 Dinner: Bean and Rice Burritos
For years after my husband and I married we lived off a very minimal income. He was a graduate student, and I worked for myself, finding odd freelance jobs and picking up any work I could get my hands on to provide for the family, all while taking care of our two and, later, three kids.
Somehow, though, we never felt like things were that threadbare. We worked hard at only spending what we actually had in cash and not incurring any debt. We viewed family walks to the park as entertainment, and we missed many, many years of movies.
Yet in all the years that we scraped by on my meager income, I never once thought we didn't eat well. Being creative in the kitchen is all it takes to make the most simple of meals come to life. A few fresh herbs, the right amount of salt, and dinner can taste good, even on a limited budget.
Bean and Rice Burritos
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 jalapeno, diced
- 1 yellow onion, diced
- 1 red pepper, diced
- 2 cups cooked rice
- 1 15-oz. can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 4 green onions, diced
- 3 tablespoons fresh cilantro, minced
- 6 10" flour tortillas
Salsa, sour cream, and tortilla chips
In a large saucepan, heat oil over medium heat. Add garlic and stir. Immediately add jalapeno, yellow onion, and red pepper. Cook for 5 minutes until onions start to become translucent. Add in rice, pinto beans and spices. Continue cooking until heated through, about 10 minutes. Stir in green onions and cilantro.
Fill tortillas with the mixture. Add them to a heated flat grill pan and heat slightly on each side, just until tortillas start to brown. Remove from heat and serve warm alongside salsa, sour cream and tortilla chips.
Makes 6 burritos.