Ok the recipe is really called “Naked Burrito” but at our house it’s lovingly called “Slop”.  It’s basically all the guts of any tasty self-respecting mexican meal that normally gets rolled up in a tortilla except here it’s bbq’d in a pan and you shovel it in with nacho chips.  It’s awesome. Here’s how it goes:

Take one of those lasagna foil pans.  Heat up the bbq to Medium.  In the pan throw a 19 oz can or rinsed black or kidney beans, with 1/2 cup of your favourite bbq sauce (PC Smokin’ Stampede Beer & Chipotle being the obvious choice here), a chopped up green pepper, 1/2 a chopped onion and 1/2 cup of chili sauce (if you like it hot) or ketchup (if you don’t) and mix it all up.  Throw it on the bbq, cover loosely with foil and let it cook for 20 minutes, mixing every once in a while between sips of beer. 

Then chop up 2 TBs of fresh cilantro, add it and 2 TBs of lime juice to 2 cups of cooked rice.  Sprinkle the rice mixture on top of the slop and then sprinkle it all with a cup of grated cheddar cheese.  Let it cook for another 5 minutes or until the cheese is melted.  Then top it all off with 1/2 c of sour cream and 1/4 c of chopped green onions.

Throw the pan on the table with a bowl of your favourite nacho chips (Que Pasa are my faves because they’re a little lighter and the slop is *filling*).  Use the chips for shovelling.  Make sure everyone has a chilly beverage.  This serves a party as an appetizer or 4 people as a main course.