Best Burrito Beans

Pictured: burrito beans on a homemade whole wheat tortilla with sour cream, cheese, fresh salsa, and lentil sprouts.

Original recipe from The Homestead Kitchen.

We eat these most often as a replacement for taco meat, but I also like making them into a taco salad for a quick lunch.  They make a [fairly messy] healthy finger food for infants, too.  We usually keep at least one container's worth in the freezer.

Ingredients:

• 1 1/2 c dry pinto beans, soaked 6-8 hours
• 1/2 c dry brown rice
• 4-5 c water
• 1 tsp salt
• 4 T taco seasoning (one packet), or to taste

Directions: 

1. Bring all ingredients, except taco seasonings, to a boil, and simmer covered for 2 ½ to 3 hours.  
2. Alternatively, place all ingredients but taco seasoning into a slow cooker and cook on low 6-8 hours.  Check a few times as it cooks to add more water if necessary. 
3. When the beans are soft, drain any excess water.  Add taco seasonings. Adjust seasonings to taste.  
4. Serve with: salsa or green tomato chutney, cheese, onions, sour cream, greens, tomatoes, sprouts, olives, guacamole, tortillas or tortilla chips.  Or make taco salad, super nachos, taco pizza, etc.