CORN, RICE & BEAN BURRITOS
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They're fast to fix and won't put a dent in your wallet. -Sharon W. Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.
Nutrition Facts : Calories 326 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 500mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend
Provided by Claire Nolan
Categories Dinner
Yield 6 burritos
Number Of Ingredients 4
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram
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.
CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend
Provided by Claire Nolan
Categories Lunch
Yield 6 burritos
Number Of Ingredients 5
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram
BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
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