Bean ‘N’ Rice Burritos

Name: Bean 'N' Rice Burritos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Burritos, Mexican Dinners, Mexican Recipes, Mexican Vegetarian Recipes
Ingredients: 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 sour cream

"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¢.

Ingredients

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 sour cream

Directions

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.

Nutrition Facts

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

Originally published as Bean 'N' Rice Burritos in Quick Cooking May/June 2003

Reviews

Click stars to rate

Average Rating:

Wapoochee

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

Nov 23, 2010

My two year old loves these. She ate 3 by herself and she is a very picky eater.
memel67

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.