Black Bean And Rice Burrito Recipes

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BROWN RICE AND BEAN BURRITO



Brown Rice and Bean Burrito image

Burritos are a great way to introduce vegetables and salads to your kids. It's like eating a hidden salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 8

1/4 cup cooked brown rice
1 tablespoon shredded Cheddar
1/4 avocado
1 teaspoon fresh lime juice
1 whole wheat 8-inch tortilla
2 tablespoons no-salt-added canned black beans
2 tablespoons thinly sliced or shredded carrots
1 tablespoon mild jarred salsa

Steps:

  • If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
  • Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
  • Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.

Nutrition Facts : Calories 300 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 9 grams, Sugar 2 grams

BLACK BEAN AND VEGETABLE BURRITOS



Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories     Sandwich     Bean     Tomato     Vegetable     Vegetarian     Quick & Easy     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
  • Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
  • Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

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 BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

BLACK BEAN BURRITOS



Black Bean Burritos image

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado

Steps:

  • In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

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.

CRISPY BLACK BEAN AND RICE BURRITOS



Crispy Black Bean and Rice Burritos image

Provided by Layla

Time 15m

Number Of Ingredients 14

1 can of black beans
1/2 can of canned corn
1.5 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice (Optional)
1/2 bell pepper (chopped)
1/2 onion (chopped)
1/4 cup cilantro (chopped)
1 tablespoon butter
1 teaspoon oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a lime
8 medium flour tortillas

Steps:

  • Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
  • To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
  • After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.
  • Serve warm with sour cream or salsa.

Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Fat 10.1 g, SaturatedFat 3.7 g, Cholesterol 14.9 mg

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

BLACK BEAN AND BROWN RICE BURRITOS



Black Bean and Brown Rice Burritos image

Make and share this Black Bean and Brown Rice Burritos recipe from Food.com.

Provided by Donna

Categories     Lunch/Snacks

Time 40m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can fat free black beans, drained and rinsed
1 large onion, finely grated
1 (4 ounce) can green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon red chili powder
8 whole wheat tortillas
2 cups cooked brown rice
1 cup salsa

Steps:

  • Preheat oven to 350 degrees.
  • In large mixing bowl mash beans with grated onion.
  • Stir in chiles, cilantro and chili powder.
  • Spread tortillas out on counter and place equal amounts of the bean mixture on each one.
  • Top with 1/4 cup of cooked brown rice.
  • Fold in sides and roll tortilla to completely enclose contents.
  • (this is easier if you heat the tortillas for a few seconds on each side on your stove burner) Place all 8 burritos, seam side down, in a sprayed or nonstick baking pan.
  • Pour salsa evenly over the top and bake at 350 degrees for 20 minutes.
  • Garnish with shredded lowfat cheese and fat free sour cream.

RICE AND BLACK BEAN BURRITOS



Rice and Black Bean Burritos image

Cook our black bean burritos with a spicy avocado mash plus shredded cheese and salsa. These delicious Rice and Black Bean Burritos make the perfect dish to serve as part of your next lunch or dinner menu.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 fully ripe avocados (about 1 lb.)
1/4 cup KRAFT Real Mayo
1 Tbsp. chopped canned chipotle peppers in adobo sauce
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1 cup cooked long-grain white rice
1 cup rinsed canned black beans
6 flour tortillas (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/2 cup salsa

Steps:

  • Mash avocados with mayo, chipotle peppers and garlic in medium bowl until blended; stir in cilantro. Set aside. Combine rice and beans.
  • Spread 2 Tbsp. avocado mixture onto each tortilla. Top with rice mixture. Sprinkle 2 Tbsp. cheese over each topped tortilla. Fold in opposite sides of each tortilla, then roll up burrito style.
  • Top with any remaining avocado mixture and cheese. Serve with salsa.

Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g

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

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From thespruceeats.com


VEGAN BLACK BEAN BURRITO - NAMELY MARLY
2021-02-25 Add Beans + Corn — Drain the cans of beans and corn and add them to the cooked rice and potatoes. Cook for about 5 minutes until heated through. Next, add spices and reduce heat and simmer for 10 to 15 mins. Serve — Add mixture to warm tortilla and garnish with salsa, veggie cheese, and guacamole.
From namelymarly.com


BLACK BEAN BURRITOS WITH CILANTRO LIME RICE - SHE LIKES GREENS
2020-04-15 Cook brown rice according to package instructions in salted water. Add the cilantro, shallot, olive oil, lime juice, and salt into a high speed blender. Blend about 60 seconds or until smooth, it should be a smooth green sauce when finished. Add additional water if necessary to get the blender going. Mix the green sauce in with the rice.
From shelikesgreens.com


TOP 40 HEALTHY RECIPES WITH BLACK BEANS
Healthy Black Bean Recipes | EatingWell . 1 week ago eatingwell.com Show details . 4. Sweet Potato & Black Bean Chili. 88. Easy Chicken Enchilada Casserole. 12. Black Bean-Cauliflower "Rice" Bowl. 4. This aromatic cauliflower rice bowl comes together in minutes and is a simple meal for one. Using frozen riced cauliflower instead of rice keeps the carbs in check--and …
From mcswe.tibet.org


BURRITOS WITH SPANISH RICE AND BLACK BEANS - FORKS OVER KNIVES
2013-07-10 Instructions. Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes.
From forksoverknives.com


BROWN RICE AND BLACK BEAN BURRITO RECIPE | MYRECIPES
Step 1. Prepare rice according to package directions. While rice is cooking, heat oil over medium heat. Add onion, garlic, chili powder, and cumin. Sauté 3 to 5 minutes until onion is tender. Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated. Remove from heat.
From myrecipes.com


VEGAN BLACK BEAN BURRITOS WITH RED RICE - RUNNING ON REAL FOOD
2020-03-09 Step 1. Saute the onions and garlic in a saucepan for 5-6 minutes until soft and fragrant. Step 2. Add the broth, tomato and rice, cover and lightly simmer for 10-15 minutes until all the liquid is absorbed and the rice is tender. Step 3.
From runningonrealfood.com


BURRITO RICE BOWL RECIPE | ZATARAIN'S - MCCORMICK
INSTRUCTIONS. 1 Prepare Rice Mix as directed on package. 2 Divide rice among individual bowls. Serve with toppings, as desired. 3 Suggested Twists: • Black Beans & Rice Steak Fajita Bowl: Top rice with cooked sliced steak, chopped bell …
From mccormick.com


LOADED VEGETARIAN BLACK BEAN AND RICE BURRITOS - AVERIE COOKS
2022-01-07 Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside. To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.
From averiecooks.com


BEAN AND RICE BURRITOS - FAMILY FOOD ON THE TABLE
Add the garlic and cook for another 30 seconds, just until fragrant. Add the black beans, spinach, chili powder, cumin, paprika, salt and pepper. Cook, stirring occasionally, until the beans are warmed through and the spinach is slightly wilted, 2-3 …
From familyfoodonthetable.com


BLACK BEAN AND RICE FREEZER BURRITOS - EAT AT HOME
2010-09-07 20-25 burrito-sized tortillas (didn’t make it in the photo) Cook the rice according to the package directions. In a large bowl, stir the black beans and taco seasoning together. Add the cooked rice and cheeses, stirring to combine. Fill the tortillas with the rice and beans. Wrap each burrito in plastic wrap and store in zip top freezer bags ...
From eatathomecooks.com


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