Bean and Rice Burritos

These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.

Yield

8 servings

Serving size

1 burrito, 1/8 of recipe

Rating

3.89 of 5 (140 ratings)

Food groups

• Dairy: 1/4 cups
• Grains: 2 1/2 ounces
• Vegetables: 1/2 cups

Ingredients

• 2 cups cooked rice
• 1 small onion, chopped
• 2 cups cooked kidney beans (1 (15 ounce) can, low-sodium, drained)
• 8 medium flour tortillas
• 1/2 cup salsa
• 1/2 cup cheese, shredded

Directions

1. Wash hands with soap and water.
2. Preheat the oven to 300 °F. Peel the onion, and chop it into small pieces.
3. Drain the liquid from the cooked (or canned) kidney beans.
4. Mix the rice, chopped onion, and beans in a bowl.
5. Put each tortilla on a flat surface.
6. Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
7. Fold the sides of the tortilla to hold the rice and beans.
8. Put each filled tortilla (burrito) in the baking pan.
9. Bake for 15 minutes.
10. While the burritos are baking, grate 1/2 cup cheese.
11. Pour the salsa over the baked burritos.
12. Add cheese.
13. Serve the burritos warm.

Nutrition per serving

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• Turkey Stuffed Cabbage
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• Vegetarian Chili
• Jollof Rice

Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/bean-and-rice-burritos. Federal works are public domain in the United States.