Cheesy Bean and Rice Burrito Recipe
These Cheesy Bean and Rice Burritos are easy to make and perfect for breakfast or lunch on the go! They're hearty, comforting, and made with simple ingredients you probably have on hand right now!
Servings 3
Calories 400kcal
Ingredients
For the rice
- ½ cup jasmine rice
- ¼ cup medium salsa
- ¾ cup vegetable broth or water
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
For the sauce
- ½ cup sour cream
- 2 tablespoon mayo
- 5-6 pickled jalapenos
- 1 tablespoon pickle juice from the jalapenos
- Salt and black pepper to taste
- 1 tso taco seasoning
For the burritos
- 3 large flour tortillas
- 1 cup refried beans
- ⅓ cup cheese sauce or shredded cheese
- 1 teaspoon olive oil, for frying
Instructions
- Prepare the rice. Rinse ½ cup of rice and add it to a pot, followed by salsa, ½ cup of water, a pinch of salt, and black pepper. Cover with a lid and simmer for 12 minutes without stirring. Then, remove the pot from the heat and let the rice steam for 10 minutes with the lid on.
- In the meantime, make the sauce. To a bowl, add all of the ingredients for the sauce and mix until well combined. The sauce should be thick but pourable. Taste and adjust the flavor if needed, adding more salt, black pepper, or pickle juice to taste.
- Assemble the burritos. To a large tortilla spread a few tablespoons of refried beans, then to the side of the tortilla that's closer to you add some of the cooked rice, a dollop of the jalapeno sauce, and some cheese sauce (or shredded cheese).
- To fold the burritos, fold the edges first, then using your hands roll the burrito towards its end, making sure that the edges don't loosen up.
- Brown the burritos. Heat a large skillet over medium heat. Once hot, add a teaspoon of olive oil and let it heat until it sizzles. Add the burritos to the hot pan with the end of the tortilla facing down, and cook for 1 minute per side, or until golden brown. Serve right away while still warm!
Notes
- Season the rice well. The rice makes the bulk of these burritos, so make sure to properly season it. For more flavor, you can cook the rice in vegetable or chicken broth, and if you want to take this recipe to the next level, make our Mexican rice recipe instead.
- Don't overfill the burrito. This will make it hard to fold and the tortilla may crack.
- Don't add the filling all over the tortilla. Add it to ⅓ of the wrap only to make it easier to wrap. If you add it in the center of the tortilla or all over you won't be able to wrap it tightly.
- Fry just before serving if possible. This cheesy bean and rice burritos recipe is served best when fresh, while the tortillas are crispy and the filling is warm.
- Add veggies. This is an easy recipe that is super versatile, so you can add any of your favorite veggies such as red bell pepper, yellow onion, and even pico de gallo.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 400kcal | Carbohydrates: 39g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Fiber: 6g