Description
Cheesy Bean and Rice Burritos are a quick, easy, and delicious vegetarian meal featuring flavorful seasoned rice, creamy refried beans, tangy salsa, and melty Tex Mex cheese all wrapped in warm large tortillas. Perfect for busy weeknights or meals on the go.
Ingredients
Scale
Rice Mixture
- 1 cup long grain rice (basmati recommended)
- 1/2 cup salsa (use your favorite variety)
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce (finely minced)
- 1 tablespoon lime juice
- Salt and pepper to taste
Beans and Cheese
- 15 ounce can refried beans (or 1 3/4 cups homemade refried beans)
- 6 ounces shredded Tex Mex cheese
Assembly
- 6 large tortillas
Instructions
- Cook the rice: Rinse the long grain rice under cold water, then cook according to package instructions until tender, approximately 15 minutes. Set aside to cool slightly.
- Prepare the seasoned rice mixture: In a bowl, combine the cooked rice with salsa, sour cream, mayonnaise, minced chipotle pepper, lime juice, salt, and pepper. Mix well until all ingredients are fully incorporated and creamy.
- Warm the refried beans: Heat the refried beans in a small saucepan over medium heat until warmed through, stirring occasionally to prevent sticking.
- Assemble the burritos: Warm the tortillas in a dry skillet or microwave until pliable. On each tortilla, spread a generous layer of the refried beans, then spoon over the seasoned rice mixture. Sprinkle shredded Tex Mex cheese evenly on top.
- Roll the burritos: Fold in the sides of the tortilla and roll tightly from one end to the other to enclose the filling.
- Melt the cheese: Place the burritos seam-side down in a heated skillet over medium heat. Cook for 2-3 minutes on each side until the tortillas are golden and the cheese is melted inside.
- Serve: Remove from skillet and serve immediately with additional salsa, sour cream, or your favorite toppings if desired.
Notes
- Use homemade refried beans for a fresher, less processed option.
- For a spicier kick, add more chipotle peppers or hot sauce to the rice mixture.
- You can substitute Tex Mex cheese with cheddar or Monterey Jack if preferred.
- To make this vegan, replace sour cream and mayonnaise with vegan alternatives and omit cheese or use vegan cheese.
- Leftover burritos can be wrapped in foil and reheated in the oven for 10-15 minutes at 350°F.
Nutrition
- Serving Size: 1 serving
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 1242 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
