Cheesy Bean and Rice Burrito
Satisfy your cravings with this Cheesy Bean and Rice Burrito—a perfect blend of hearty, homemade goodness and bold, Tex-Mex flavors! Featuring fluffy, seasoned long-grain rice, creamy refried beans infused with aromatic spices like cumin and chili powder, and melty shredded cheddar cheese, this burrito is packed with irresistible comfort. Topped with cool sour cream, zesty salsa, and a fresh sprinkle of cilantro, every bite is a delightful contrast of textures and flavors. Whether you keep it mild or kick things up with sliced jalapeño, these burritos are quick to prepare, ready in just 40 minutes, and perfect for an easy lunch or satisfying dinner. Serve them with extra salsa on the side for a mealtime experience that’s sure to please!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 15 oz canned refried beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 large flour tortillas
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the refried beans to the skillet with the cooked onion and garlic. Stir in the ground cumin and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes.
Warm the tortillas by wrapping them in a damp paper towel and microwaving on high for about 30 seconds or by placing them in a dry skillet over medium heat for about 15 seconds per side.
To assemble the burritos, lay a warm tortilla flat. Spread a generous spoonful of the refried bean mixture over the center of the tortilla, leaving a border around the edges. Add a scoop of cooked rice on top, followed by a handful of shredded cheddar cheese.
Add a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro. If desired, add a few slices of jalapeño for extra heat.
Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling completely. Repeat with the remaining tortillas and fillings.
Serve the burritos immediately with extra salsa and sour cream on the side.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 5057 mg | 220% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 24.9 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1896 mg | 146% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
