Oven-Baked Ancho Pinto Beans & Rice with Guacamole & Tortillas
Ready to Cook

Oven-Baked Ancho Pinto Beans & Rice

with Guacamole & Tortillas

50 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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fresh
ingredients
Oven-Baked Ancho Pinto Beans & Rice with Guacamole & Tortillas
Title
  • 2 15.5-Oz Cans Pinto Beans
  • 1 cup Long Grain White Rice
  • ½ lb Grape Tomatoes
  • 2 Tbsps Ancho Chile Paste
  • ½ cup Cream
  • 2 oz Sliced Pickled Jalapeño Pepper
  • ½ cup Guacamole
  • 5 oz Baby Spinach
  • 6 oz Caramelized Onions & Garlic
  • 8 Flour Tortillas
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
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.

Bake the trays
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.

Warm the tortillas & serve your dish
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!

Tips from Home Chefs

Get Plans

Oven-Baked Ancho Pinto Beans & Rice

Prepare the ingredients & make the base
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.

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.

Bake the trays
Warm the tortillas & serve your dish
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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