QUICK BEAN AND RICE BURRITOS
These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.
BLACK BEAN AND BROWN RICE BURRITOS
Make and share this Black Bean and Brown Rice Burritos recipe from Food.com.
Provided by Donna
Categories Lunch/Snacks
Time 40m
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In large mixing bowl mash beans with grated onion.
- Stir in chiles, cilantro and chili powder.
- Spread tortillas out on counter and place equal amounts of the bean mixture on each one.
- Top with 1/4 cup of cooked brown rice.
- Fold in sides and roll tortilla to completely enclose contents.
- (this is easier if you heat the tortillas for a few seconds on each side on your stove burner) Place all 8 burritos, seam side down, in a sprayed or nonstick baking pan.
- Pour salsa evenly over the top and bake at 350 degrees for 20 minutes.
- Garnish with shredded lowfat cheese and fat free sour cream.
BROWN RICE AND BEAN BURRITO
Burritos are a great way to introduce vegetables and salads to your kids. It's like eating a hidden salad.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
- Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
- Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.
Nutrition Facts : Calories 300 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 9 grams, Sugar 2 grams
BEAN AND RICE BURRITOS (FREEZER MEAL)
These bean and rice burritos are great for lunches on the go. Make them in the morning for later in the afternoon, or freeze the extras for another day.
Provided by Steph
Categories Lunch Main Course
Yield 6
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).
- While the peppers and onions are cooking, heat refried beans in the microwave so they're easy to spread.
- Preheat oven to 375 degrees.
- Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
- Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 1407 kcal, Fat 62 g, SaturatedFat 21 g, Cholesterol 60 mg, Sodium 4341 mg, Carbohydrate 157 g, Sugar 9 g, Protein 67 mg
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