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Mexican Beans & Rice

Liz Edmunds
  • 40 minutes
  • Serves 8

INGREDIENTS

1 1 pound bag

Pinto beans

1/4 medium

Onion

2 wholes

Garlic cloves

1/2 tsp

Canola oil

1 tbsp

Finely chopped onion

1 cup

Uncooked long-grain white or calrose Rice

1/2 tsp

Salt

2/3 cup

Frozen corn, thawed

1/4 cup

Chopped fresh cilantro

1/2 cup

Tomato sauce

2 cups

Water

12

Corn tortillas

Sour cream

Fresh salsa

Tabasco sauce