Oven-Baked Ancho Pinto Beans & Rice with Guacamole & Tortillas
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Oven-Baked Ancho Pinto Beans & Rice

with Guacamole & Tortillas

50 MIN
+$9.49/serving 4 Servings
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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

    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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