Bean 'N' Rice Burritos Recipe

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"One night I wanted to make something different for dinner," writes Susie Kohler from her home in Union, Missouri. "I started with black beans and added things I thought would taste good." The end result was as delicious as it was economical...two burritos coast a mere 89¢.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 2 cups cooked rice
  • 12 flour tortillas (6 inches), warmed
  • 4 ounces process cheese (Velveeta), cut into 12 slices
  • 1 cup (8 ounces) sour cream

Nutritional Facts

1 each: 460 calories, 17g fat (7g saturated fat), 37mg cholesterol, 914mg sodium, 58g carbohydrate (5g sugars, 4g fiber), 16g protein.


  1. In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cupful off-center on each tortilla. Top with cheese. Fold sides and ends over filling and roll up. Serve with sour cream. Yield: 6 servings.
Originally published as Bean 'N' Rice Burritos in Quick Cooking May/June 2003, p22

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Wapoochee User ID: 1759339 67977
Reviewed Mar. 3, 2011

"Inexpensive, filling and delicious. The second time I tried it I added 1/2 tbsp of taco seasoning and some pepper for extra taste. I also use cheddar instead of processed cheese. This was so good I will definitely be making this often."

sylvia_moss User ID: 4270982 86734
Reviewed Nov. 23, 2010

"My two year old loves these. She ate 3 by herself and she is a very picky eater."

memel67 User ID: 2802148 86732
Reviewed Aug. 23, 2010

"This was very tasty. Next time, I would decrease the garlic to 1 t., add about 1/2 c. salsa and use shredded cheese instead of Velveeta."

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