Wildly Robust Beans & Rice Birria Bites

Laura Kurella, Wellston, MI
2025 wild rice recipe contest finalist

1 yellow onion, minced
1 tbsp butter
¼ cup canola oil
1½ cups cooked wild rice
1 can (7 oz) chipotle peppers in adobo sauce
1 jar (16 oz) salsa
1 cup chicken bone broth
1 can (15.5 oz) red beans
1½ lbs cooked and shredded (any combo): beef chuck roast, pork shoulder, and turkey breast
pure maple syrup, to taste
soft corn tortillas, lightly pan toasted
roasted bell pepper, red onion, lime wedges, garnish

In large skillet, sauté onion in butter and oil until caramelized. Stir in wild rice; reduce heat to low. In blender, combine chipotle peppers in adobo sauce, salsa, and broth. Puree until very smooth. Stir puree and beans into skillet. Evenly divide wild rice mixture into separate skillets for each meat; stir in meat(s). Heat and stir until sauce becomes pasty. Add syrup. Serve in tortillas; garnish.

Recipe compliments of the Minnesota Cultivated Wild Rice Council