Cheesy Mexican Rice Bean Burritos
Sink your teeth into these irresistible Cheesy Mexican Rice Bean Burritos, a perfect fusion of bold flavors and comforting textures! Packed with fluffy white rice simmered in tomato sauce and spices, hearty black and pinto beans coated in zesty taco seasoning, and a generous layer of melty cheddar cheese, these burritos are a fiesta in every bite. Wrapped in warm flour tortillas and finished with tangy sour cream, fresh cilantro, and your favorite salsa, this easy recipe comes together in just 35 minutes. Perfect for weeknight dinners, freezer-friendly meal prep, or a crowd-pleasing party spread, these vegetarian burritos deliver a satisfying combination of cheesy goodness, protein-rich beans, and classic Mexican-inspired seasoning. Serve them with extra toppings like guacamole or hot sauce for an unforgettable meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 2 cups cooked white rice
- 1 cup tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 tablespoon taco seasoning
- 1.5 cups shredded cheddar cheese
- 6 pieces large flour tortillas
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 0.5 cup salsa
Instructions
Heat a large skillet over medium heat and add olive oil.
Sauté the diced onion until softened, about 3 minutes, then add the minced garlic and cook for an additional minute.
Stir in the cooked white rice, tomato sauce, chili powder, ground cumin, and salt. Mix well and cook for 3-4 minutes until heated through. Remove from heat and set aside.
In a separate skillet, combine the black beans, pinto beans, and taco seasoning. Cook on medium heat for 5 minutes, stirring occasionally, to coat the beans in the seasoning. Remove from heat.
Warm the tortillas in the microwave or over a dry skillet to make them pliable.
To assemble the burritos, lay a tortilla flat and spread about 2 tablespoons of sour cream in the center.
Add a scoop of the cheesy Mexican rice mixture, followed by a scoop of the seasoned beans. Sprinkle shredded cheddar cheese on top.
Add chopped cilantro and a spoonful of salsa for extra flavor, if desired.
Fold in the sides of the tortilla, then roll it tightly to form a burrito. Repeat with the remaining tortillas and filling.
Optional: Place the assembled burritos seam-side down on a skillet over medium heat to lightly toast and seal them.
Serve warm with additional salsa, sour cream, or guacamole on the side.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 78.4 g | 28% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 622 mg | 13% | |
*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.
