This is so easy to make with the leftover red beans and rice. (see recipe) The red beans and rice that have been made the day before work nicely and have more flavor. I heat mine up in a microwave, but using and oven works just as well or cook them on the stove top in a skillet and turn them until heated thru.

Take leftover red beans and rice or make a new batch to use when feeding a crowd or freezing burritos for future meals. Take a heaping tablespoon or two and place in the middle of a flour tortilla. Sprinkle cheese on top and fold over and tuck in sides. Heat thru and enjoy. You can top with cheese, salsa, guacamole, sour cream, etc…. If you microwave a minute or two per burrito, in the oven 10-15 minutes at 325 or in a skillet keep turning till tortilla is lightly browned on both sides and heated thru.

This dish is hearty with or without and meat added to it. It is fast, easy and a one pot meal. I use an 8 oz. package of a red beans and rice mix for ease. I don’t use the  packet of spices included because of its high sodium content. Rather I get the flavor and spices from the chili beans and chili tomatoes. While this recipe resembles the 4 can chili recipe it has a different flavor and texture. One batch makes a number of meals and it reheats well. I use leftovers to make burritos. I do not cook the beans and rice according to the package. The liquid I use comes from the beans and tomatoes. If it gets a little too dry you can add some water but you do not want this dish to be watery. Add as much spice and heat to your taste with jalapenos,  cumin, red pepper flakes etc….

Red Beans and Rice
prep time 5 min
cooking time 35-45 minutes

Ingredients
1 8 oz package red beans and rice mix
1/2 -1 lb ground beef or turkey ( you can substitute the meat with more beans)
1 14 oz can tomatoes with chili seasoning
1 15 oz can  beans with chili seasoning
1 onion diced (optional)
salt/pepper to taste (be careful of the salt there is plenty in the canned beans and tomatoes)
shredded cheese for garnish

Brown the meat and onion (or just the onion) in a pot with a little oil. I use olive oil. Add the red beans and rice mix. Stir to coat and cook til warm. Add canned tomatoes and beans. stir and bring to a boil. Cover and turn down heat to a medium simmer for 25-35 minutes until rice is cooked. Serve and top with shredded cheese. Refrigerate leftovers to use for making burritos.