After Easter dinner, I wanted to use the leftover ham bone, so I cooked a big pot of my
Slow Cooker Red Beans and Rice. As usual, my family devoured them, but I still had some left and decided to whip up these delicious family favorites. When I tell you that they are fab, then you know that I mean it, cher! And so easy for those busy days. Bon Appetit!
Red Beans and Rice Burritos
2 cups cooked red beans
1 cup cooked rice
1 red onion, chopped and divided
1/4 cup jalapenos, (jar variety)
1 cup shredded Mexican cheese, divided
1 cup salsa, divided
1 tsp. or more Cajun seasoning
1/2 cup fresh cilantro
4 flour tortillas
In medium bowl, combine red beans and rice, half of onion, half of cheese, and half of salsa. Mix well and add Cajun seasoning and mix again.
Spoon evenly onto tortillas, roll up, and place on a greased baking dish. Top with salsa, then other half of onion, cilantro, and jalapenos. Top with remaining cheese and bake in a preheated 350 degree oven for 15 to 20 minutes or until cheese melts. Serve with a cold beer and enjoy!
I'll be sharing these at ~
We had an absolute bon temp at Downtown Alive where the fabulous"Louisiana Red" was rev-ing up the crowd with their version of "Going Back to Big Mamou". One of my dear friends was really wearing out her dance partner. That's her in the green floral shirt, with the blonde hair. This one's for you, cher!
Hoping you're all having a wonderful Springtime week! Merci beaucoup for coming by!