Cajun Red Bean Burritos
Feeling like I'm on FIRE with the recipes this month! I cooked for so long and for often, that for the last year or two I've needed a bit of a break. I've pulled back hugely from sharing recipes and simplified my own cooking style. It was worth it. I feel so much more motivation in the kitchen lately, and so much more creativity. I think a lot of life is like that - it flows in seasons.
We're almost in a new season of the year and it's a season where I want lots of fresh, healthy food available. I've been using my excitement for cooking lately to prep food for my husband and I - it makes grabbing food and going during the week SO much easier! I love simple, easy, inexpensive recipes that can be made in bulk, and RightRice has once again made it easier than ever. These new medley's are so good and so easy to prepare, we end up making one flavor or another several nights a week and packing the leftovers for the next day's lunch! This recipe whips up quickly and is FREEZABLE! Yo - frozen burritos. YES PLEASE! Just leave out the avocado so it doesn't get mushy and you just meal prepped breakfast for the week!
Ingredients:
1 bag RightRice Cajun Spice Medley 1 teaspoon ghee or oil 1 medium red bell pepper, thinly sliced 1 medium onion, thinly sliced pinch of salt 1 - 15.5 oz can kidney beans, drained 1 tablespoon water 1/2 teaspoon garlic powder 1/2 tsp smoked paprika 1/2 salt tortilla(s), warmed sliced avocado, optional fresh chopped cilantro, optional Directions: Prepare RightRice according to instructions. While it sets, prepare the rest of the ingredients. In a saute pan over medium heat, warm the ghee. Toss in the sliced peppers, onions, and a pinch of salt and saute until soft, about 5-10 minutes. Remove from heat and set aside. In a smaller pan, heat the drained kidney beans, garlic powder, paprika and tablespoon of water. Cook over medium until heated through and warm, about 5 minutes, stirring occasionally. In the oven or over the stovetop, heat your tortilla. Not overly done - you want it soft enough to wrap around your fillings. Once the tortilla is warm, remove from heat and assemble burrito by layering with RightRice, onions and peppers, kidney beans, avocado and cilantro. Wrap the burrito around the fillings first by folding in the ends, then rolling and wrapping until burrito forms. Enjoy! **Leftovers are best left in pieces, with burritos being assembles just prior to eating. These burritos DO FREEZE WELL! Just wrap finished burrito in tin foil, place in freezer, and bake at 350 degrees for about 40 minutes to reheat. 
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Homemade Cajun Spice
I've been recipe blogging for almost 5 years and even though I've shared some seriously impressive, decadent dishes, some of my faves are still the simplest things, the things you almost don't need a recipe for. The things you end up making so much and using so often, you just know them - and need them in your kitchen. This easy homemade cajun spice has totally become one of those must-have's in our cabinets, perfect for adding to soup, stir-fry, gumbo, and even sprinkling on top of my morning avocado toast. It's really just a blend of a bunch of other spices, but having it on hand saves you from having to spend $5 on a bottle the next time your at the grocery store. Plus, I get asked for the recipe everytime I post about it on IG - so it was time to share. It seriously whips up in just minutes, and stores for about a year in your spice rack. I shared a few IG photos below featuring my toast with it on top or mixed into the mashed avo. Let's spice it up!
INGREDIENTS:
2 1/2 teaspoons smoked paprika 2 teaspoons Himalayan pink sea salt 2 teaspoons garlic powder 1 1/2 teaspoons oregano 1 1/2 teaspoons thyme 1 teaspoon ground pepper 1 teaspoon onion powder 1 teaspoon cayenne pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon jalapeno powder (can sub additional crushed red pepper flakes here) DIRECTIONS: Mix all the ingredients together well and store in an air tight container for up to a year. Use it everywhere you want a little spice or extra flavor. Enjoy! NOTES: Makes between a 1/4-1/3 cup's worth of spice. |
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