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Quick Bean and Rice Burritos

 Quick Bean and Rice Burritos
Kim Hardison, of Maitland, Florida shares her hearty and zippy burritos that can be whipped up in a jiffy.
8 ServingsPrep/Total Time: 25 min.


  • 1-1/2 cups water
  • 1-1/2 cups uncooked Minute® Brown Rice
  • 1 medium green pepper, diced
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 flour tortillas (8 inches), warmed
  • 1 cup salsa
  • Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional


  • In a small saucepan, bring water to a boil. Add rice. Return to a
  • boil. Reduce heat; cover and simmer for 5 minutes. Remove from the
  • heat. Let stand for 5 minutes or until water is absorbed.
  • Meanwhile, in a large skillet, saute green pepper and onion in oil
  • for 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
  • Stir in the chili powder, cumin and pepper flakes until combined.
  • Add beans and rice; cook and stir for 4-6 minutes or until heated
  • through.
  • Spoon about 1/2 cup of filling off-center on each tortilla; top with

2 of 2

Quick Bean and Rice Burritos (continued)

Directions (continued)

  • 2 tablespoons salsa. Fold sides and ends over filling and roll up.
  • Serve with cheese and sour cream if desired. Yield: 8 servings.
Nutritional Facts: 1 burrito (calculated without cheese and sour cream) equals 290 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 504 mg sodium, 49 g carbohydrate, 4 g fiber, 9 g protein.