Corn Rice Bean Burritos Recipes

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

Provided by Claire Nolan

Categories Dinner

Yield 6 burritos

Number Of Ingredients 4

Beans, Rice & Cheese Burritos Recipe by Tasty image

Steps:

Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

Ingredients

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup shredded mexican cheese blend

BLACK BEAN AND RICE BURRITOS

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 8

Number Of Ingredients 17

Black Bean and Rice Burritos image

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

Ingredients

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

CORN, RICE & BEAN BURRITOS

Make and share this Corn, Rice & Bean Burritos recipe from Food.com.

Provided by children from A to Z

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Corn, Rice & Bean Burritos image

Steps:

In a large skillet, saute the corn, onion and pepper in oil until tender.
Add the garlic, chili powder and cumin; cook 1 minute longer.
Add beans and rice; heat through.
Spoon 1/2 cup of filling off center on each tortilla.
Top with cheese yogurt and green onions.
Fold sides and ends over filling and roll up.
Serve with salsa.

Nutrition Facts : Calories 387.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 11.7, Sodium 373, Carbohydrate 64, Fiber 7.1, Sugar 5.4, Protein 13.5

Ingredients

1 1/3 cups frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 tablespoon canola oil
2 garlic cloves, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups brown rice, cooked
8 flour tortillas (8-inch)
3/4 cup cheddar cheese, shredded
1/2 cup low-fat plain yogurt
2 green onions, sliced
1/2 cup salsa

BLACK BEANS, CORN, AND YELLOW RICE

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories Side Dish Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 7

Black Beans, Corn, and Yellow Rice image

Steps:

Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

Ingredients

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

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Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
To make the wraps, Lay tortilla flat on plate or counter, add 1/4 cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.

Corn Rice Bean Burritos Recipes

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Here's what you need: flour tortillas, refried bean, spanish rice, shredded mexican cheese blend

BLACK BEAN AND RICE BURRITOS

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

CORN, RICE & BEAN BURRITOS

Make and share this Corn, Rice & Bean Burritos recipe from Food.com.

BLACK BEANS, CORN, AND YELLOW RICE

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

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