Spicy Bean And Rice Burritos Recipe 375 Food

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!

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