Oven-Baked Ancho Pinto Beans & Rice
with Guacamole & Tortillas
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, creamy pinto beans, rice, spinach, and tomatoes are baked in a smoky ancho chile sauce before being topped with a layer of melty monterey jack and cheddar cheeses. You'll finish off the bake with toppers of spicy jalapeño and cooling guacamole.
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, creamy pinto beans, rice, spinach, and tomatoes are baked in a smoky ancho chile sauce before being topped with a layer of melty monterey jack and cheddar cheeses. You'll finish off the bake with toppers of spicy jalapeño and cooling guacamole.
Nutrition per serving
Ingredients
2 each
15.5-oz can Pinto Beans
1 cup
Long Grain White Rice
8 oz
Grape Tomatoes
2 tbsp
Ancho Chile Paste
½ cup
Cream
2 oz
Sliced Pickled Jalapeño Peppers
½ cup
Guacamole
5 oz
Baby Spinach
6 oz
Caramelized Onions & Garlic
8 each
Flour Tortillas
4 oz
Shredded Cheddar & Monterey Jack Cheese Blend
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, evenly divide the spinach, rice, tomatoes, caramelized onions, drained beans, chile paste, and cream. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the trays
Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven.
step 3
Warm the tortillas & serve your dish
Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the guacamole and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed tortillas on the side. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, evenly divide the spinach, rice, tomatoes, caramelized onions, drained beans, chile paste, and cream. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the trays
Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven.
step 3
Warm the tortillas & serve your dish
Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the guacamole and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed tortillas on the side. Enjoy!
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