This recipe is adjustable for quantity and taste and is very versatile. Measurements are estimates. It's a great way to use the beans and rice left over from dinner two or three nights ago. Thanks to Chasten R. for this recipe who shared it during our Bean Fair in November, 2009.
cooked beans (pinto or black beans)
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons olive oil
cumin to taste
salt to taste
diced tomatoes (optional)
Cook rice and beans separately according to directions. In a large skillet saute onion, garlic, chili powder, and cumin. Add rice and stir to coat. Add salt to taste. Add beans, corn, and tomatoes, if desire, and stir. Cook over low heat until warm through, but not burnt on bottom. Garnish with cilantro. Serve with sour cream, salsa, and cheese.
Burritos: Roll in flour or corn tortilla with cheese and bake until cheese melts.
Tostadas: Top flour or corn tortillas with beans and rice mixture. Layer sauteed zucchini or other vegetable and top with cheese. Broil until cheese melts.