Cheesy Mexican Rice Bean Burritos Recipes

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

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!

CHEESY BAKED BEAN AND RICE BURRITOS

Steps:

• Preheat oven to 400 degrees. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
• In a small mixing bowl, combine refried beans, taco seasoning, and salsa. Set aside.
• Warm the entire stack of 10 tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of refried bean mixture down the center of the tortilla. Layer with a couple tablespoons of the rice and then top with some grated cheese. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the burrito with additional non-stick cooking spray.
• Bake at 400 degrees for about 10 minutes. Pull baking sheet out of the oven and using tongs, flip each burrito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or till nicely browned on both sides.
• Serve with additional salsa and sour cream on the side.

VEGETARIAN RICE & BEANS BURRITO WITH QUESO SAUCE

Steps:

• Heat oil in a heavy bottomed pan; add onion, jalapeno, garlic and cook till onions turn translucent.
• Next add the spinach and corn, cook for 3~4 minutes.
• Add the rice and 1½~2cups of rice (adjust the quantity of water depending on the type of rice used), bring to a boil, lower the heat. Cover and simmer for 15~20 minutes or until rice is cooked through. Set aside to cool.
• Heat 2tsp oil in a pan, add onion, jalapeno and garlic; cook for 3~4 minutes.
• Next add chili powder, ground cumin and tomato puree. Cook for 2~3 minutes.
• Add the cooked pinto beans and season with salt & pepper. Add some water if the mixture looks too thick, simmer for 5~10 minutes.
• In a sauce pan, melt butter and add shallot, garlic and jalapeno. Cook for 2~3 minutes.
• Season with salt & pepper. Next add corn starch and cook for a minute.
• Stir in the milk and let the mixture bubble for a minute. Add cream cheese and cheese, mix well until the cheese melts. Turn off the heat and keep ready.
• Lay the tortilla flat on a surface. Place some rice in the lower half of the tortilla, top it with the beans, then salsa, followed by queso sauce and some avocado pieces. Fold the lower half of the tortilla over the filling, tuck the edges in and flip it over to make the burrito roll. Cut the burrito in half and serve.

BEAN BURRITOS

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.

QUICK BEAN AND RICE BURRITOS

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.

CHEESY MEXICAN RICE & BEAN BURRITOS

Steps:

• In medium saucepan, bring the sauce to a boil.
• Add rice and pepper.
• Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
• Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
• Top each with 1/4 of the rice mixture, tomato and cheese.
• Spoon in the sour cream down centers of tortillas.
• Roll tortillas up. Serve right away while warm.

BLACK BEAN AND RICE BURRITOS

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.

CHEESY MEXICAN RICE

Steps:

• Fold all ingredients together, except cheddar.
• Pour into 3 quart greased casserole. Top with cheddar cheese.
• Bake at 350 until bubbly, about 30 minute.