Serves 8
279 cal · 30 min
Bean and Rice Burritos
Recipe GLPRddb482ef1ef308
Delicious and satisfying burritos filled with a hearty mixture of cooked rice, kidney beans, and sautéed onion. These burritos are baked until warm, then topped with tangy salsa and melted cheese for a complete, comforting meal.
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Ingredients
2 cups cooked rice
1 small onion, chopped
2 cups cooked kidney beans, drained
8 medium flour tortillas
1/2 cup salsa
1/2 cup shredded cheese
Directions
Wash your hands thoroughly with soap and warm water. Preheat the oven to 300°F.
Peel and finely chop the onion into small, even pieces.
Drain the kidney beans thoroughly in a colander to remove excess liquid.
In a large mixing bowl, combine the cooked rice, chopped onion, and drained kidney beans. Stir until evenly mixed.
Place one flour tortilla on a clean, flat work surface.
Spoon approximately 1/2 cup of the rice and bean mixture into the center of the tortilla.
Fold the sides of the tortilla inward, then fold the bottom edge up and roll firmly to enclose the filling completely. The seam should face downward.
Repeat steps 5–7 with the remaining tortillas and filling. Place each filled burrito seam-side down in a baking pan.
Bake the burritos for 15 minutes until heated through.
While the burritos are baking, measure and shred the cheese if using a block, or ensure it is evenly shredded.
Remove the burritos from the oven. Pour or spoon the salsa evenly over the top of each burrito.
Sprinkle the shredded cheese over the salsa-covered burritos.
Serve the burritos immediately while warm.
