Description
Cheesy Bean and Rice Burritos are a quick and easy vegetarian meal featuring seasoned rice, refried beans, and melted Tex Mex cheese wrapped in large tortillas. Perfect for busy nights or on-the-go meals, these burritos combine creamy, tangy, and spicy flavors for a satisfying dish.
Ingredients
Scale
Rice Mixture
- 1 cup long grain rice (basmati)
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce (finely minced)
- 1 tablespoon lime juice
- Salt and pepper to taste
Bean and Cheese Filling
- 15 ounce can refried beans (or 1 3/4 cups homemade refried beans)
- 6 ounces shredded Tex Mex cheese
- 6 large tortillas
Instructions
- Cook the Rice: Rinse the rice until water runs clear, then cook it according to package instructions until tender, about 15 minutes. Drain any excess water if necessary.
- Prepare the Rice Mixture: In a bowl, combine cooked rice with salsa, sour cream, mayonnaise, minced chipotle pepper, lime juice, salt, and pepper. Mix thoroughly to incorporate all ingredients evenly, creating a creamy and flavorful rice filling.
- Warm the Refried Beans: Heat the refried beans in a saucepan over medium heat until warmed through, stirring occasionally to prevent sticking.
- Assemble the Burritos: Lay a large tortilla flat and spread a spoonful of the rice mixture down the center. Add a layer of warmed refried beans on top, followed by a generous sprinkle of shredded Tex Mex cheese.
- Fold the Burritos: Fold in the sides of the tortilla, then roll tightly from one end to encase the filling securely.
- Heat the Burritos: Place the burritos seam side down on a heated skillet over medium heat. Cook for 2-3 minutes per side until the tortillas are golden brown and the cheese inside is melted.
- Serve: Remove from skillet and let rest for a minute before serving. Enjoy warm for the best taste.
Notes
- Use corn tortillas for a gluten-free option, but ensure they are large enough to hold the filling.
- Substitute sour cream and mayonnaise with vegan alternatives to make this recipe dairy-free and vegan.
- Adjust the amount of chipotle pepper based on your preferred spice level.
- For added protein, add cooked chicken or beef if not vegetarian.
- Leftover burritos can be wrapped in foil and reheated in the oven at 350°F for 15 minutes.
- Try adding avocado or guacamole for a fresh and creamy complement.
Nutrition
- Serving Size: 1 serving
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 1242 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
