Spicy Rice Bean Burritos Recipes

SPICY RICE & BEAN BURRITOS

Spicy Rice & Bean Burritos image

Meat isn't always essential to a hearty Mexican style meal, and these vegetarian Spicy Rice & Bean Burritos are the ultimate proof. Stuffed with a hearty seasoned rice & bean mixture, these burritos will fit any menu.

Provided by Meaghan @ 4 Sons R Us

Time 20m

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
3 tsp minced garlic
1 tsp chili powder
1 pepper from a can of chipotles in adobo (minced)
2 tsp sauce from a can of chipotles in adobo
1 tsp ground cumin
one large pinch of cayenne pepper
1/3 cup water
1 15 ounce can black beans (drained and rinsed)
1 15 ounce can pinto beans (drained and rinsed)
2 cups cooked rice
1/4 cup salsa
6 burrito-sized tortillas
8 oz shredded cheese (mexican blend, cheddar, or monterey jack)
shredded lettuce
4 green onions (thinly sliced)
fat-free Greek yogurt (or sour cream)

Steps:

Heat the oil in a large skillet over medium heat. Add the garlic, chili powder, pepper, adobo sauce, cumin, and cayenne. Allow them to cook just until fragrant, only about 30-60 seconds. Add in the drained/rinsed beans and the water. Bring the filling to a simmer, and then lower the heat to medium-low and allow it to cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa until everything is evenly combined.
Divide the mixture evenly among the center of each tortilla. Top the filling with cheese, lettuce, green onions, and greek yogurt as desired. Roll them up by folding over both side about 1 1/2 inches and then rolling up lengthwise to close/make the burrito, and serve!

Nutrition Facts : Calories 525 kcal, Carbohydrate 72 g, Protein 23 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 1260 mg, Fiber 11 g, Sugar 4 g, ServingSize 1 serving

SPICY BEAN AND RICE BURRITOS RECIPE - (3.7/5)

Spicy Bean and Rice Burritos Recipe - (3.7/5) image

Provided by á-82253

Number Of Ingredients 19

Ingredients

FILLING:
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 whole pepper from can chipotles in adobo, minced
1 tablespoon sauce from can chipotles in adobo
1 teaspoon ground cumin
4 dashes cayenne pepper
1 can (15 ounce) pinto beans, drained and rinsed
1 can (15 ounce) black beans, drained and rinsed
1/3 cups Water
2 cups brown rice, cooked as directed on package
1/4 cups fresh salsa
TACO ASSEMBLY:
6 whole tortillas, burrito sized, warmed
8 ounces, cheese, shredded
3 cups lettuce, shredded, more as desired
4 whole green onions, chopped
8 ounces, fluid fat-free Greek yogurt

Steps:

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!

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

Ingredients

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

SPICY BEAN AND RICE BURRITOS

Spicy Bean and Rice Burritos image

Burritos with beans, rice, lettuce, cheese and sour cream. With adaptations from http://abitchinkitchen.blogspot.com/2011/10/spicy-bean-and-rice-burritos.html.

Provided by gailanng

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
2 garlic cloves, minced
1 teaspoon chili powder
1 whole chipotle chile in adobo, minced
1 tablespoon sauce from canned chipotle chile in adobo
1 teaspoon ground cumin
4 dashes cayenne pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1/3 cup water
2 cups brown rice or 2 cups white rice, cooked according to package instructions
1/4 cup fresh salsa
6 (10 inch) tortillas, warmed
8 ounces shredded cheese
3 cups shredded lettuce
4 green onions, sliced thin
8 ounces sour cream

Steps:

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa.
Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions and sour cream. Roll up, and serve.

Nutrition Facts : Calories 850.5, Fat 27.6, SaturatedFat 12.4, Cholesterol 45, Sodium 928.4, Carbohydrate 121.1, Fiber 16, Sugar 4.3, Protein 30.6

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