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Bean and Rice Burrito

Bean and Rice Burritos Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 408
Ingredients Method Notes

Ingredients
  

  • 1 can refried beans (15 oz)
  • 1 cup cooked white or brown rice
  • 4 large flour tortillas (10-inch)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup salsa
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt

Method
 

  1. Combine refried beans, cumin, chili powder, a pinch of salt, and a splash of water in a saucepan over medium heat. Stir until hot and spreadable, about 4 minutes.
  2. In a separate pan, warm the rice with a tablespoon of water over medium-low heat, covered, until steaming, about 3 minutes.
  3. Lay tortillas flat. Spread the warm beans, then layer rice, cheese, and salsa down the center. Fold in the sides and roll tightly from the bottom up.
  4. Place a dry skillet over medium heat. Toast the burritos seam-side down until crisp and golden, about 3 minutes per side. Cut in half and serve immediately.

Notes

If your leftover rice is dry, a spoonful of water while reheating brings it back to life. You can brush the tortillas lightly with oil before toasting for a slightly richer crunch, but a dry nonstick pan works just fine.