Description
These Cheesy Bean and Rice Burritos are a delicious and easy vegetarian meal, combining fluffy seasoned rice, creamy refried beans, tangy salsa, and melted Tex Mex cheese all wrapped in warm tortillas. Perfect for quick dinners or on-the-go lunches.
Ingredients
Scale
Rice Mixture
- 1 cup long grain rice (basmati)
- 1/2 cup salsa
- 1 tablespoon lime juice
- Salt and pepper to taste
Bean Mixture
- 15 ounce can refried beans (or 1 3/4 cups homemade refried beans)
- 1 chipotle pepper in adobo sauce, finely minced
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
Other
- 6 ounces shredded Tex Mex cheese
- 6 large tortillas
Instructions
- Cook the Rice: Rinse and cook the basmati rice according to package instructions until tender. Once cooked, fluff the rice with a fork and stir in the salsa, lime juice, salt, and pepper to season it well.
- Prepare the Bean Mixture: In a bowl, combine the refried beans, minced chipotle pepper, sour cream, and mayonnaise. Mix until smooth and creamy, adjusting seasoning if necessary.
- Warm the Tortillas: Gently warm each tortilla in a skillet or microwave until pliable and soft to prevent cracking during rolling.
- Assemble the Burritos: Lay out each tortilla flat, spread a generous scoop of the bean mixture in the center, followed by a layer of the seasoned rice, and then sprinkle shredded Tex Mex cheese on top.
- Roll the Burritos: Fold in the sides of the tortilla, then roll it tightly from the bottom to encase all the filling securely.
- Melt the Cheese: Place the assembled burritos seam-side down in a preheated skillet over medium heat. Cook for about 2-3 minutes on each side until the tortillas are golden and the cheese inside is melted.
- Serve: Remove from heat and serve hot. You can add extra salsa, sour cream, or guacamole on the side if desired.
Notes
- Use homemade refried beans for a fresher flavor or canned beans for convenience.
- Adjust chipotle pepper quantity to control the spiciness to your taste.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- For vegan version, replace sour cream and cheese with dairy-free alternatives.
- If you prefer, bake assembled burritos in a preheated oven at 375°F for 10 minutes to melt cheese instead of skillet heating.
- Leftover burritos can be wrapped tightly in foil and refrigerated up to 3 days.
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
