It’s been a while since we’ve had burritos… seemed like a good way to start a Very long week.
Should have taken the picture Before I started cooking but I was pretty excited to get the meal going.
Browned the chorizo – froze about 1/2 for future recipes. While browning the chorizo, I cooked some plain long-grain white rice.
Red pepper & onion browned in 1 Tbsp of olive oil
Pinto beans were thoroughly rinsed and added to the skillet with the remaining chorizo and cooked rice. I did not add any additional oil, there was very little oil left from the browned chorizo. I lightly toasted the rice with the beans and sausage.
Final ingredients: fresh cheese and ranchera salsa, a dark, smokey salsa
On our favorite tortilla the rice & bean mixture
peppers and onions
some ranchera sauce and some fresh cheese (yes…. I missed that picture)
quick grilled so that they are a bit crispy on the outside and easy to pick up.
The ranchera sauce had a good flavor and heat. The fresh cheese did not melt as much as I would have liked – I might try a more traditional queso cheese next time.
My Heart suggested a touch of sour cream.