12 servings
Tortillas, flour (12 count)
1.5 package(s)
Parboiled rice, 5-minute
5.25 cup(s)
3.0 teaspoon(s)
Cheddar Cheese, Medium
1.5 pound(s)
3.0 whole
1.5 whole
3.0 teaspoon(s)
Garlic Cloves
8.0 piece(s)
Hot Sauce
30.0 milliliter(s)
Pinto beans
45.0 ounce(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

Car Camping Instructions:
1. Measure 12 cups water and bring to a boil.
2. Reduce heat, add 6 cups rice, simmer covered for 5-10 minutes until rice is al dente (still firm in middle - not crunchy). Set aside.
3. While boiling rice cut cheese into small cubes, chop onion and garlic and Julianne carrots into small sticks (smaller pieces cook faster!).
4. Add ~4 tablespoons oil, saute onions and carrot in frypan, once onions are translucent add garlic, saute for another few minutes.
5. Open and drain beans, then add ~5 (three 15 oz cans) cups of pinto (or black) beans to sauteed veggies - add a few tablespoons of water if beans become too thick.
6. Add salt & pepper to taste.
7. Serve by assembling burritos with rice/ beans, cheese, and hot sauce. Alternately serve rice/ beans into tortilla-lined bowl.
8. Add salsa or hot sauce to taste if available

Pro Tip: Carefully roll burritos and fold under end, then snug assembled burritos into lightly greased (butter or oil) frypan (3 should fit). Toast burrito for 2-3 minutes then carefully flip, add cheese slices to top of burrito. Add ~2 tablespoons of water to side of frypan and quickly put lid back on to allow steam to melt cheese. Serve hot!