Burrito Bowls with Pinto Beans

We tend to have burrito bowls about every other week or so. Everyone enjoys them, and I like turning the leftovers into burritos.

I think one thing that appeals to us is how flexible they are. I usually use pinto beans, but sometimes I don’t. The toppings vary a bit, and everyone gets to choose exactly what they want to put on top.

This time, I used pinto beans. I started by cooking a pound of dried beans with our usual seasonings of salt, pepper, and a very small dash of cayenne pepper. We don’t like them spicy, just flavorful.

Sometimes I cook the beans in my slow cooker, but this time I cooked them in a Dutch oven on the stovetop. I let them cook until they were very tender.

Once the beans were done, I cooked some rice and a box of frozen street corn. I had never used frozen street corn before, but I found this one on clearance at the grocery store and decided to give it a try. I don’t think we liked it enough to buy it again.

To build my bowl, I started with a base of rice and added some beans and corn. Since I was out of both sour cream and plain yogurt, I used a scoop of cottage cheese instead. To finish it off, I added shredded cheddar, chopped tomatoes, and some green onions.

Nothing fancy, and everyone could make their bowl just the way they liked it.