BBQ Bean Burritos with Grilled Pineapple Salsa & Spanish Rice

Inspiration: Thug Kitchen

Everyone orders their burritos differently, so throw anything in here you would get at Chipotle, like lettuce or avocado (in this cause, 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 cloves garlic, minced

4 chipotle peppers in adobo, plus 1 tbsp of sauce

1/4 cup water

2 tbsp orange juice

2 tbsp light brown sugar

1 tbsp molasses

1 tsp soy sauce

2 (15 oz) cans pinto beans

Pineapple Salsa

2 lb fresh pineapple

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 salt

Handful of chopped cilantro

Spanish Rice

1 cup uncooked brown rice

2 cups water

2 tbsp olive oil

1/2 yellow onion, diced

1 tsp chili powder

1/2 tsp minced garlic

1/2 tsp dried oregano

1/2 tsp sugar

1/2 tsp ground cumin

1/4 cup water

1/4 cup tomato paste

Salt, to taste

Preparation

1. Cut pineapple into wedges no thicker than an inch. Put in a large bowl with oil and mix together

2. Bring a grill or stovetop pan to medium-high heat. Place the pineapple on for about 1 minute each side, or until lightly charred to caramelize sugars. Remove from heat and let cool on a separate plate

3. While pineapple is cooling, combine rice and 2 cups of water to a medium saucepan. bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender

4. Once pineapple is cool, chop into small chunk and combine with other salsa ingredients. Cover and refrigerate for at least 30 minutes to allow flavors to meld

5. In a separate medium saucepan, saute the onion until tender, about 5 minutes, and reduce heat to low. Add chili powder, garlic, oregano, sugar, and cumin, and continue to saute for 1 minute. Add 1/4 cup water and tomato paste and stir. Combine with cooked rice and add salt to taste. Remove from heat and keep warm.

6. To make the BBQ beans, put the onion, tomato paste, garlic, chipotle peppers and adobo sauce, water, orange juice, brown sugar, molasses, and soy sauce in a food processor and run until a smooth sauce forms. Pour into a medium saucepan over medium-low heat and fold in the beans. Simmer until everything is warm, about 5 to 10 minutes

7. Warm tortillas by your preferred method and scoop rice, beans, and salsa into middle and roll tortilla. Serve immediately