Better-than-chipotle pinto bean burrito bowls - the perfect weeknight meal that the whole family will love! Served with rice, lettuce, cheddar cheese, and a homemade salsa fresca.
Yield: 4 servings
Ingredients
For the bowls
3 tbsp vegetable oil
½ yellow onion, chopped
salt and black pepper, to taste
1 large garlic clove, minced
1 tbsp + 1 tsp smoked paprika
2 tsp tomato paste
3 cups cooked pinto beans
2 tbsp red wine vinegar
4 cups cooked rice
shredded romaine lettuce
8 oz cheddar cheese, grated
For the salsa fresca
2½ cups finely diced fresh tomatoes
¼ cup cilantro, minced
1 garlic clove, grated
½ small jalapeno pepper, minced
1 tbsp red wine vinegar
1 tbsp olive oil
salt and black pepper, to taste
Instructions
For the bowls
In a medium pot or saucepan, heat the oil over medium heat. Add the onion and a pinch of salt to the pan. Saute for 3-5 minutes, or until the onion has softened.
Add in the garlic, paprika, and tomato paste. Saute for 1 minute, stirring constantly. Add in the beans and ½ cup water. Cook until warmed through and slightly thickened, about 4-5 minutes. Stir in the vinegar. Season to taste with salt and black pepper.
Divide the rice among four serving bowls. Top each with lettuce, cheddar cheese, beans, and salsa fresca. Serve immediately.
For the salsa fresca
In a large bowl, toss together the tomatoes, cilantro, garlic, jalapeno, red wine vinegar, and olive oil. Season to taste with salt and black pepper.