You will need
2 tablespoons olive oil
1 medium onion chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 14 ounce cans pinto beans drained and rinsed
2 cup water, or ad needed
1 tablespoon lime juice
1/4 tearoom salt or to taste
1: coat the bottom of a large skillet with the olive oil and place it over medium high heat
2: give the oil a minute to heat up then add the onion. Sauté the onion for about five minutes until soft and about yo brown
3: add the garlic, cumin and oregano to the skillet. Cool everything for about one minute until things become fragrant.
4; stir in the beans and the water. Raise the heat and bring the water to a boil.
5: lower the heat and allow water to summer for about ten minutes.
6: remove the skillet from the heat and mash the beans fully with a potato masher to desired consistency.
7: return to the heat to reheat beans a bit if desired.
I got this recipe from connoisseurveg.com blog.
For the burrito I just guesstimated an amount of shredded cheddar cheese, salsa and sour cream on top of the tortilla.
I’ll post the recipe for the rice after I eat. This is one of those super quick recipe combos for both the beans and the rice. Stay tuned on here only for all that info as I get it. 💕💕💕💕💕💕🧿🧿🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️❤️❤️
It’s quite mild on the spice as is the rice recipe which is kind of nice cuz a lot of times Mexican food can tend to be on the too spicy side for me. it’s one of those things you can add however much spice to it ya like if you know your Mexican spice combos. 💕💕💕💕💕💕🧿🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️