Best 4 Quick Bean And Rice Burritos Recipes

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**Tantalizing Bean and Rice Burritos: A Culinary Journey into Flavorful Simplicity**

Embark on a delightful culinary adventure with our delectable bean and rice burritos, a symphony of flavors that will tantalize your taste buds. These burritos are not just a meal; they are a celebration of simple, wholesome ingredients combined to create a satisfying and nutritious feast. Whether you're a seasoned burrito aficionado or a novice cook looking for an easy and flavorful dish, these bean and rice burritos are sure to become a staple in your kitchen repertoire. With a variety of fillings and customization options, our recipes cater to every palate, promising a culinary experience that is both satisfying and versatile. Join us on this flavor-filled journey as we explore the culinary artistry of these humble yet extraordinary bean and rice burritos.

Check out the recipes below so you can choose the best recipe for yourself!

BEAN BURRITOS



Bean Burritos image

I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
Shredded lettuce, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY



Beans, Rice & Cheese Burritos Recipe by Tasty image

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

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

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

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

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:

  • Soak the rice in water for 30 minutes before cooking. This will help it cook more evenly and reduce the cooking time.
  • Use a variety of beans in your burritos. This will add flavor and texture.
  • Don't be afraid to experiment with different fillings. You can add anything from cheese to vegetables to meat to your burritos.
  • Make sure to wrap your burritos tightly so that they don't fall apart when you eat them.
  • If you're using a cast iron skillet to cook your burritos, make sure it's well-seasoned. This will prevent the burritos from sticking.

Conclusion:

Quick Bean and Rice Burritos are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover rice and beans. With a few simple ingredients and a little bit of time, you can have a tasty and satisfying meal that the whole family will love.

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