This is a simple, hearty, no frying recipe. Some meal prep is needed for this dish and the beans and rice can also be done ahead of time which makes putting this dish together easier and the cooking time cut down considerably. This recipe also uses a lot of spices from the kitchen pantry to flavor the food. Making the salsa the night before makes the juices run and those flavors really talk to each other @sarchakra
PREP TIME: 20 mins
COOK TIME: 1 hour
YIELD: SERVES OR MAKES 2-3
- Spinach tortillas 3
- Neutral oil 1 tbsp
- Pinto beans 1 cup
- Baking soda 2 tsp
- Brown rice 1 cup
- Avocado 2
- Sea Salt
- Black pepper 1 tbsp crushed in mortar & pestle
- Dried basil 2 tsp
- Zest and Juice of 2 Limes (keep the juice of 1 lime separate)
- Taco seasoning 2 tbsp
- Onion flakes 1 tbsp
- Garlic powder 2 tbsp divided
- Garlic 1 tbsp chopped
- Small onion 2, chopped
- Cumin powder 1 tsp
- Jalapeño ½ seeded, chopped
- 1 tomato, skinned, chopped (for tomato rice)
- 1 fresh tomato chopped (for salsa)
- Cilantro 3 tbsp divided
- Cheddar Cheese 1 cup shredded
- Bacon 4 rashers (optional for a non vegetarian version)
Pinto Beans: you will not need the entire amount of pinto beans for this dish. See notes for storage ideas. Soak pinto beans overnight covered in cold water. They expand a bit so make sure they are completely covered in water. Drain and rinse. Put beans in the pressure cooker and cover with water. Add baking soda and salt and cook till done. If you use a pressure cooker this will take about 6-7 whistles. If cooking in a pan it will take about 1 ½ hours.
Heat oil. Put in beans, taco seasoning, salt, onion flakes, 1 tbsp garlic powder. Increase the heat and cook the water out so the beans are nice and dry. Turn the heat off. Sprinkle with lime zest and juice of 1 lime.
Tomato Brown Rice: Heat 2 cups of water in the microwave. Submerge tomato in it for 5 mins. Peel off the skin and chop it (see tips for alternate method).
in 1tbsp oil add 1 small chopped onion. Add in brown rice, salt, pepper, dried basil, 1 tbsp garlic powder. Add chopped tomato and 2 cups of water. Lower the heat and cook till done.
Guacamole: combine avacado, lime juice, salt, ½ chopped onion, cumin powder, jalapeño, 2 tbsp cilantro.
Salsa: ½ chopped onion, 1 chopped tomato, 1 tbsp cilantro, salt, 1 tbsp chopped garlic.
Heat oven at 400°. Put spinach tortillas in tortilla bowl maker, shape the tortilla into the pan. Bake for 6-7 mins. Cool the tortillas slightly and then remove from the pan.
Assembly: In each tortilla bowl put in 4 tbsp pinto beans, 3 tbsp brown rice, salsa, a dollop of guacamole and cheese.
Optional: For the non vegetarian version, fry the bacon rashers in a pan (no oil needed) till completely cooked. Crumble into bits and sprinkle on top of the filling.
Notes: I buy a lot of tomatoes. When I have too many of them, I stick some in the freezer. When I need to cook with tomatoes, I take one out of the freezer, take it to the sink and with the hot water running I just wash the tomato. The skin peels right off. I let it rest for a few mins and then chop it up. It cooks so quickly and becomes integrated into whatever dish you are cooking.
Storage of cooked pinto beans: If you have too many pinto beans in your hands and don’t need it straight away, put in ziplock bags and freeze them. Take it out about 45 minutes before you need them.