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.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• kid-friendly

Ingredients

• 2 cup cooked rice
• 1 onion (small, chopped)
• 2 cup kidney beans (cooked, low-sodium, drained)
• 8 flour tortillas (medium)
• 0.5 cup salsa
• 0.5 cup cheese (shredded)

Instructions

1. Preheat the oven to 300 °F. Peel the onion, and chop it into small pieces.
2. Drain the liquid from the cooked (or canned) kidney beans.
3. Mix the cooked rice, chopped onion, and kidney beans in a bowl.
4. Put each flour tortilla on a flat surface.
5. Put 1/2 cup of the rice and bean mix in the middle of each flour tortilla.
6. Fold the sides of the flour tortilla to hold the rice and beans.
7. Put each filled flour tortilla (burrito) in the baking pan.
8. Bake for 15 minutes.
9. While the burritos are baking, grate 1/2 cup cheese.
10. Pour the salsa over the baked burritos.
11. Add cheese.
12. Serve the burritos warm.

Nutrition (per serving)

• Calories: 279
• Protein: 10 g
• Carbohydrates: 45.1 g
• Fat: 6.4 g
• Fiber: 5.6 g
• Sodium: 519 mg
• Saturated Fat: 2.8 g
• Sugar: 4.3 g
• Cholesterol: 7 mg