Bean and Rice Burritos
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 burrito, 1/8 of recipe
279
Calories
10g
Protein
45g
Carbs
6g
Fat
6g
Fiber
4g
Sugar
519mg
Sodium
Saturated Fat 3 g · Cholesterol 7 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cooked rice
2 cups
onion, chopped
1 small
cooked kidney beans
2 cups · 1 (15 ounce) can, low-sodium, drained
flour tortillas
8 medium
salsa
1/2 cup
cheese, shredded
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 300 °F.
- 3
Peel the onion, and chop it into small pieces.
- 4
Drain the liquid from the cooked (or canned) kidney beans.
- 5
Mix the rice, chopped onion, and beans in a bowl.
- 6
Put each tortilla on a flat surface.
- 7
Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
- 8
Fold the sides of the tortilla to hold the rice and beans.
- 9
Put each filled tortilla (burrito) in the baking pan.
- 10
Bake for 15 minutes.
- 11
While the burritos are baking, grate 1/2 cup cheese.
- 12
Pour the salsa over the baked burritos. Add cheese.
- 13
Serve the burritos warm.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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