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Spicy Ancho-Aji Bean Burrito
Entice burrito lovers with Bush’s Best® Low Sodium Pinto and Black Beans slow-simmered with aji amarillo peppers, spiked with an ancho-infused sauce for a spicy bean layer set over creamy poblano rice, finished with shredded cabbage and guacamole.
- Prep Time
15 Mins
- Cook Time
1 Hour15 Mins
- Serves
12
INGREDIENTS
Slow-Simmered Spicy Smoky Beans
- 3 cups Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 3 cups Low Sodium Bush’s Best® Black Beans, drained and rinsed
- 3 each Ancho chile peppers, dried, stemmed and seeded
- 1 cup Boiling water
- 1 ½ Tbsp Oil
- 2 cups Yellow onions, diced
- 2 Tbsp Fresh garlic, minced
- 4 oz. jar Aji amarillo pepper paste
- 15 oz Canned tomatoes, diced, with juice
- Kosher salt (As Needed)
- Black pepper (As Needed)
Creamy Poblano Rice
- 3 Roasted poblano peppers, peeled and seeded
- 2 ½ cups Half and half
- 2 cups Water
- 2 cups Long grain white rice
- 2 tsp Kosher salt
Slaw
- 1 Tbsp Fresh lime juice
- 1 Tbsp Sherry vinegar
- 1 Tbsp Honey
- 3 Tbsp Vegetable oil
- Kosher salt (As Needed)
- Black pepper (As Needed)
- 3 cups Shredded red cabbage
- ½ cup Finely minced green onion
- 2 Tbsp Cilantro, chopped
- 12 Chipotle chile 12” wraps, warm
- 36 Avocado slices
- 12 Lime wedges
INGREDIENTS
Slow-Simmered Spicy Smoky Beans
- 3 cups Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 3 cups Low Sodium Bush’s Best® Black Beans, drained and rinsed
- 3 each Ancho chile peppers, dried, stemmed and seeded
- 1 cup Boiling water
- 1 ½ Tbsp Oil
- 2 cups Yellow onions, diced
- 2 Tbsp Fresh garlic, minced
- 4 oz. jar Aji amarillo pepper paste
- 15 oz Canned tomatoes, diced, with juice
- Kosher salt (As Needed)
- Black pepper (As Needed)
Creamy Poblano Rice
- 3 Roasted poblano peppers, peeled and seeded
- 2 ½ cups Half and half
- 2 cups Water
- 2 cups Long grain white rice
- 2 tsp Kosher salt
Slaw
- 1 Tbsp Fresh lime juice
- 1 Tbsp Sherry vinegar
- 1 Tbsp Honey
- 3 Tbsp Vegetable oil
- Kosher salt (As Needed)
- Black pepper (As Needed)
- 3 cups Shredded red cabbage
- ½ cup Finely minced green onion
- 2 Tbsp Cilantro, chopped
- 12 Chipotle chile 12” wraps, warm
- 36 Avocado slices
- 12 Lime wedges
DIRECTIONS
- SLOW-SIMMERED SPICY SMOKY BEANS: Preheat oven to 350°F. In blender, pour boiling water over ancho chile peppers and let stand for 10 minutes or until softened; purée until completely smooth and reserve.
- In a large sauté pan, heat oil over medium heat, add onions and sauté 4 minutes or until they begin to soften. Next add garlic and cook an additional minute. Transfer mixture to a 4 inch half hotel pan and add aji pepper paste, pinto and black beans, tomatoes with juice, and reserved ancho chile pepper purée. Stir to combine. Cover with foil and bake in an oven for 30 minutes, remove foil and return to the oven for 30 more minutes. Taste and season with salt and pepper. Hold warm.
- CREAMY POBLANO RICE: In food processor, pulse roasted poblano peppers until finely chopped; reserve. Meanwhile, heat cream and water in saucepan until just boiling, transfer mixture to 4 inch half hotel pan and add rice, salt and reserve poblano peppers. Cover with foil and bake for 20 to 30 minutes or until rice is tender. Hold warm.
- SLAW: In a mixing bowl, whisk lime juice, sherry vinegar, honey and oil. Add cabbage, green onion and cilantro and season with salt and pepper. Hold refrigerated.
- BUILD EACH BURRITO TO ORDER: Place warm tortilla on flat work surface, top 1 cup poblano rice in center of wrap, top with ½ cup of warm slow-simmered beans, ¼ cup fresh slaw and 3 slices fresh avocado. Fold in both sides of the wrap then roll into burrito shape. Cut burrito in half and serve immediately with a lime wedge.
