Fold over 2 opposite sides of the tortilla, then roll into a burrito. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Info. I didn't have sour cream but it really needs it.
Join our newsletter to get new recipes, tips, tricks, and tutorials every week! Have a recipe of your own to share?Submit your recipe here. When rice is tender, uncover. Fold edges over to enclose filling. Reduce heat; cover and simmer for 5 minutes. Pretty easy meal and we did enjoy the burritos. Please try again. Delicious! Will do again, made plenty froze some , then later in the week did more wraps still tasted good, These hearty and zippy burritos can be whipped up in a jiffy. MORE ABOUT ME>>, Michelle is a wife and mother of three striving to make her home the happiest place on Earth for her family, and surviving mostly on coffee. It makes a great meatless meal while still delivering on the protein. Melt 1 tablespoon butter in a large skillet over medium heat.
Stir to combine. You can make it go even further fill up your tortilla with chopped tomatoes shredded lettuce and avocado. The main change was the rice 1 cup rice 2 cups chicken broth sautéed a little diced onion garlic green onions celery tops added the rice some cumin and chili powder and broth bring to boil simmer 25. Wow, this was bland and flavorless. Fold sides and ends over filling and roll up. Thanks for the easy recipe. If you liked this Rice and Black Bean Burritos recipe, you might also like. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Estimated values based on one serving size.
The corn added a little crunch.
Spoon 1/4 cup rice and beans down the center of each tortilla. Thanks so much for this tasty treat. Then it’s time to build the burrito bowls! Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes. Cook briefly until fragrant, about 30-60 seconds. This budget vegetarian burrito uses tinned beans and frozen sweetcorn. Used leftover rice from the night before and it took all of about 10 minutes to make. Certainly can adjust the heat to your liking - would encourage to keep the nutmeg and clove. My boyfriend kept asking where the meat was but when he was done eating he was full! Very impressed. I am trying to make atleast one meal a week without meat and this was perfect for the first one.
I used pepperjack cheese and fresh tomatoes. 1) I only used 1/2 cup of rice because I didn't want to overwhelm the burrito with rice 2) I used a regular onion because I didn't have a sweet yellow onion 3) I skipped out on the cayenne powder and nutmeg because I didn't have any 4) I added about 1-2 tsp of taco seasoning and 1-2 of taco sauce just to give it a bit of a Mexican kick 5) of course added some salt and 6) I mixed the rice into the bean sauce and then spooned it onto the tortillas.
I did a few things differently though. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. I wasn't expecting the flavour that I got with this. 347 calories; protein 14g 28% DV; carbohydrates 62g 20% DV; fat 10.3g 16% DV; cholesterol 24.4mg 8% DV; sodium 1143.9mg 46% DV.
My intent was to "use" open containers of black beans tomato sauce and rice. We end up eating 3 or 4 smaller burritos. I also added corn to the beans and rice after it was done cooking. Nutrient information is not available for all ingredients. Of course, I like to go the Mexican-inspired route quite often, like with these Rice and Black Bean Burritos. Enjoy! this link is to an external site that may or may not meet accessibility guidelines. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Delicious.
(1/4 cup) shredded cheese, sliced green onion, and sliced jalapeño (if desired). 1 tablespoon chili powder, or more to taste. Your daily values may be higher or lower depending on your calorie needs. Step 1. STEP 3 While waiting for the beans and rice, finely dice the garlic, onions and peppers. Required fields are marked *, Hello! Bake at 350° for about 15 minutes, until cheese is melted and burritos are heated through. Add beans and rice; cook and stir until heated through, 4-6 minutes. Amount is based on available nutrient data. Let stand 1 minute before eating. this link is to an external site that may or may not meet accessibility guidelines. Wrap burrito by folding over the edges. Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes.
You can even use a microwave to cook the whole recipe. We added some smoked sausage and it was delicious. Mostly because it’s a really easy way to cut grocery costs, which is almost always the goal when you’re feeding a family five.
Enjoyed the combination of hot with sweet - the nutmeg and cloves. Easy recipes and cooking hacks right to your inbox. Wrap one of the unfolded sides up over the filling, and then roll it up. Quick and easy Mexican-inspired dinner, these Rice and Black Bean Burritos are filled with flavorful rice and beans and smothered in enchilada sauce and cheese for a yummy vegetarian dinner perfect for Meatless Monday. I just made it and......I looooved it! I loved it!
You can cook the rice in a microwave by covering with water and adding 4 minutes onto the suggested cooking time, make sure to keep topping up the water if it looks a little dry. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.
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