BBQ Bean Burritos with Grilled Pineapple Salsa & Spanish Rice

Everyone orders their burritos differently, so throw in whatever you’d get at Chipotle — lettuce, avocado, whatever. In this case, the guac is still extra. You have to buy things to make it and that costs money.

Ingredients

BBQ Beans

1/2 yellow onion, chopped

3 tbsp tomato paste

4 garlic cloves, minced

4 chipotle peppers in adobo, plus 1 tbsp of sauce

1/4 cup water

2 tbsp orange juice

2 tbsp packed light brown sugar

1 tbsp molasses

1 tsp soy sauce

2 (15 oz) cans pinto beans, drained and rinsed

Pineapple Salsa

2 lbs fresh pineapple, peeled and cored

1/2 tsp olive oil

1 Fresno chile, minced

1/2 medium red onion, chopped

1 medium tomato, chopped

1/4 cup fresh lime juice (about 2 limes)

1/4 tsp kosher salt

1/4 cup fresh cilantro, roughly chopped

Spanish Rice

1 cup uncooked brown rice

2 cups water

2 tbsp olive oil

1/2 yellow onion, diced

1 tsp chili powder

1 garlic clove, minced

1/2 tsp dried oregano

1/2 tsp granulated sugar

1/2 tsp ground cumin

1/4 cup water

1/4 cup tomato paste

Kosher salt, to taste

Large flour tortillas, for serving

Preparation

1. Cut the pineapple into wedges no thicker than 1 inch. Toss in a large bowl with the olive oil to coat.

2. Heat a grill or grill pan to medium-high. Place the pineapple wedges on the grill and cook until lightly charred and caramelized, about 1 minute per side. Transfer to a plate and let cool.

3. While the pineapple cools, combine the rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 45 minutes.

4. Once the pineapple is cool, chop into small chunks and toss with the remaining salsa ingredients. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5. In a medium skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Reduce heat to low. Add the chili powder, garlic, oregano, sugar, and cumin and cook, stirring constantly, for 1 minute. Add the water and tomato paste and stir to combine. Fold into the cooked rice and season with salt. Remove from heat and keep warm.

6. Combine the onion, tomato paste, garlic, chipotle peppers and adobo sauce, water, orange juice, brown sugar, molasses, and soy sauce in a food processor and process until smooth. Pour into a medium saucepan over medium-low heat and fold in the beans. Simmer, stirring occasionally, until the beans are heated through, 5–10 minutes.

7. Warm the flour tortillas over an open flame or in a dry skillet until pliable. Spoon the rice, BBQ beans, and pineapple salsa into the center of each tortilla and roll tightly. Serve immediately.

Notes

Inspired by Thug Kitchen.