Beef and Bean Burritos

Once again by Pioneer Woman.

Found here.

The only thing I changed was, instead of canned refried beans, I used leftover Spicy Beans.

I made her Mexican Rice found here.

Once again...Amen.

P.S. My picky dad & brother loved it!

P.P.S. I am really considering buying her cookbooks even though her recipes are mostly available on her website for free download. Love her & her food so much!

Spicy Beans & Cornbread

by the Pioneer Woman.

Yum. 

That is all.

No seriously.

Go here for that recipe. 

NOW!!

(hehe)

I got the cornbread-from-scratch recipe here.

To die for!

In the words of Ree...Amen.

Two Bean Ranch Wrap

I found this recipe in high school with others that use the brand Ranch Style beans. One thing I do differently is the instant rice. We love jasmine rice so we use a rice cooker and jasmine rice for any recipe that needs rice. We also just discovered that Ranch Style Beans with Jalapenos adds a little extra heat. We just remove the jalapenos  once we put the can of beans in the mixture.

Ingredients
2 cans (10oz) ROTEL diced tomatoes & green chilies
2 cups instant rice
2/3 cup water
2 cups (8 oz) shredded cheddar cheese
1 can (15 oz) Ranch Style Beans, undrained
1 can (15 oz) Ranch Style (any brand is ok) Black Beans, undrained
1/2 cup chopped scallions
2 tablespoons chopped cilantro
12 10-inch flour tortillas
Salsa, if desired

Instructions
1. In a large saucepan, combine ROTEL, rice, and water.
2. Heat to boiling, reduce heat, cover, and simmer 1 minute. Remove from heat.
3. Let stand for 5 minutes or until liquid is absorbed.
4. Stir in cheese, beans, scallions, and cilantro.
5. Spread about 1/2 cup mixture over each tortilla to within 1/2 inch of edge. Roll to enclose.
6. Serve with salsa if desired.