Bean and Rice Burritos
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Servings: 8
Ingredients
- 2 cups rice (cooked)
- 1 onion (small, chopped)
- 2 cups kidney beans (cooked, or one 15 ounce can, drained)
- 8 flour tortillas (10 inch)
- 1/2 cup salsa
- 1/2 cup cheese (shredded)
Directions
- Preheat the oven to 300 degrees.
- Peel the onion, and chop it into small pieces.
- Drain the liquid from the cooked (or canned) kidney beans.
- Mix the rice, chopped onion, and beans in a bowl.
- Put each tortilla on a flat surface.
- Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
- Fold the sides of the tortilla to hold the rice and beans.
- Put each filled tortilla (burrito) in the baking pan. Bake for 15 minutes.
- While the burritos are baking, grate 1/2 cup cheese.
- Pour the salsa over the baked burritos. Add cheese.
- Serve the burritos warm.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 358 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 7 mg |
| Sodium | 557 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Total Sugars | 2 g |
| Added Sugars included | |
| Protein | 13 g |