Best 4 Beef Black Bean And Spanish Rice Burritos Recipes

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**Indulge in a Flavorful Fusion: Beef Black Bean and Spanish Rice Burritos**

Embark on a culinary journey that combines the bold flavors of Mexican and Spanish cuisine with these delectable Beef Black Bean and Spanish Rice Burritos. These burritos are not just a meal; they're an explosion of taste and texture. Inside each tortilla, you'll find tender beef, hearty black beans, fluffy Spanish rice, and a symphony of zesty seasonings. With three distinct recipes – a classic burrito, a vegetarian version, and a low-carb option – this article offers a burrito for every palate and dietary preference. So, get ready to tantalize your taste buds with this irresistible fusion of Mexican and Spanish flavors.

Let's cook with our recipes!

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

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

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

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

TEX-MEX CHICKEN WITH BLACK BEANS & RICE



Tex-Mex Chicken with Black Beans & Rice image

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Steps:

  • Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

BEEF, BLACK BEAN AND SPANISH RICE BURRITOS



Beef, Black Bean and Spanish Rice Burritos image

This is the first original recipe I've posted on this site, I'm so excited...It's one of the few meals that I literally just throw together, but I'll try to write it down. When our family eats tacos, we usually have homemade spanish rice, homemade refried beans and tacos. Tonight I had an epiphany....why not double what I normally make and make up some burritos with the leftovers and throw them in the freezer? I usually make this recipe from scratch because they taste that good, but why not cook once and eat twice? This will make a great OAMC meals also, though I haven't tried it yet. I'll give you the ingredients for making it from scratch, and if you decide to turn it into two meals, just double everything...If you don't have the spices separately, just use a taco mix pack. We like ours without salt and really spicy, so I tamed this back a bit. If you like a runny, non-chunky salsa, you don't have to add as much water.

Provided by enestvmel

Categories     Rice

Time 40m

Yield 8 burritos, 4-6 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 teaspoon garlic powder
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/4 teaspoon chili pepper flakes (optional)
2 teaspoons paprika
1 pinch cayenne pepper (optional)
1 cup long grain rice
1 cup salsa
1 1/2 cups water
15 ounces black beans
1/2 teaspoon garlic powder or 1 teaspoon fresh garlic
1 teaspoon olive oil
1 cup cheddar cheese or 1 cup colby-monterey jack cheese
8 flour tortillas
cooking spray
2 cups salsa (optional)

Steps:

  • 1. Preheat oven to 350.
  • 2. Start on the spanish rice first, as it will take the longest. In a pot, put rice, salsa and water. Bring to a boil, reduce heat to medium low and cover. Cook for about 17-19 minutes.
  • 3. Begin to brown ground beef in a pan, add all seasoning and cook until browned. May need to drain fat, depending on how you like your beef. Don't worry about getting your meat a little spicier than you might normally like it, because combining all these will tame down your meat and make the overall meal better.
  • 4. While the meat is browning you can start the beans. In a sauce pan, heat up the oil. I drain almost all of the liquid out of the can and put it the pan. I add the garlic powder after the beans and real garlic before.
  • 5. When all are finished cooking, I mix in a large bowl and mix in the cheese. I spray a 9x13 pan. I fill the tortillas and wrap them up like burritos and put them in the pan. I put it in the oven for about 15 minutes. We usually just add salsa on top of it.
  • 6. If you're going to freeze, put in a plastic bag and lay flat in the freezer. I would thaw them out the day you're going to cook them. You may need to cook them a little longer if they're cold out of the refrigerator.

Nutrition Facts : Calories 855.4, Fat 33.5, SaturatedFat 14.2, Cholesterol 106.8, Sodium 1045.5, Carbohydrate 92.7, Fiber 11.1, Sugar 3.6, Protein 44.8

QUICK BEAN AND RICE BURRITOS



Quick Bean and Rice Burritos image

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

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream

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.

Tips:

  • Prep the ingredients: Before you start cooking, make sure all the ingredients are prepped and measured. This will help you stay organized and ensure that you have everything you need.
  • Use a large skillet: A large skillet will give you plenty of room to cook the beef and vegetables. If you don't have a large skillet, you can use a Dutch oven or a large pot.
  • Cook the beef in batches: If you're using a small skillet, you may need to cook the beef in batches. Just make sure to drain the excess grease after each batch.
  • Season the beef well: Don't be afraid to season the beef generously with salt, pepper, and other spices. This will help to give the burritos a lot of flavor.
  • Use high-quality rice: The type of rice you use will make a big difference in the final product. Use a high-quality rice, such as basmati or jasmine rice.
  • Cook the rice according to the package directions: Be sure to cook the rice according to the package directions. This will ensure that the rice is cooked properly.
  • Let the rice cool before assembling the burritos: Once the rice is cooked, let it cool slightly before assembling the burritos. This will help to prevent the burritos from becoming soggy.
  • Fill the burritos with your favorite fillings: In addition to the beef and rice, you can fill the burritos with your favorite fillings, such as beans, cheese, sour cream, guacamole, and salsa.
  • Wrap the burritos tightly: Once the burritos are filled, wrap them tightly in aluminum foil or plastic wrap. This will help to keep the burritos warm and prevent them from falling apart.
  • Bake the burritos: Bake the burritos in a preheated oven until they are heated through. This will take about 20 minutes.

Conclusion:

Beef, black bean, and Spanish rice burritos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With a little planning and preparation, you can make these burritos in no time at all.

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