Taco Bell Craving Satisifed!

I'm sure you will not have a problem figuring out a way to use up that leftover beans, but in case you do not, here's one ... We made burritos!

Leftover beans
4 Azteca tortillas
Shredded cheese
1/2 bell pepper, chopped lengthwise
1/2 onion, chopped lengthwise

Easy ..Just take the tortillas and spread the beans first, then the cheese, and then veggies. Roll both sides up and heat it up on a griddle. Cook one side, then turn it over and your burrito is ready.

For sides, I made Mexican Rice, homemade salsa, and homemade sour cream. It was so filling that my stomach was hurting even the next morning.

For the Mexican rice:
1/2 cup rice
2 small tomatoes
1/2 bell pepper, chopped lengthwise
1/2 onion, chopped lengthwise
5-6 cloves garlic crushed
1 tsp red chili powder
1 tsp salt
1/2 tsp sugar
1 tsp black pepper powder
1 tbsp Taco Bell taco seasoning

1. Wash and soak the rice for a few minutes.
2. Heat up oil in nonstick pan. Add the garlic and onions and sautee until onions are soft. Then add in the bell peppers and cook for a few minutes.
3. Next add the tomatoes, salt, sugar, red chili powder, black pepper, and Taco Bell seasoning. Then, I added 1/2 cup of water and closed lid for about 5-7 minutes to allow tomatoes to cook.
5. Open lid and when tomatoes have reduced down, add the rice along with 2 cups water.
6. Let the rice come to a boil. Then, reduce the heat down to medium low, mix everything together. Be sure to check after 7 minutes to see if the rice needs more water.Your rice should be ready in 10 minutes or so.

For homemade salsa:
1 small tomato, chopped
1/2 onion, chopped
3 green chilies, chopped
Few jalapenos
1 tbsp of vinegar from jalapenos
3 cloves garlic
1 tsp red chili powder
Dash of salt
Dash of black pepper powder
1/2 lemon, juiced

Mix all the above ingredients together in a blender. Adjust seasoning per taste. Mine came out a little too sour, so I added a little sugar. I will cut out the jalapeno vinegar next time. Keep refrigerated until dinner time.

Homemade Sour Cream:
3 tbsp yogurt
Pinch of salt
1/4 lemon, juiced

Mix the lemon juice with the yogurt and salt and keep refrigerated until dinner time!