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.
Average Cost: $11.62 
Prep Time: 20 minutes 
Average Cook Time: 15 minutes 
Average Servings: 8 Recipe Source: MyPlate.gov
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
Step 1
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.
Step 2
Mix the rice, chopped onion, and beans in a bowl.
Step 3
Put each tortilla on a flat surface. Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
Step 4
Fold the sides of the tortilla to hold the rice and beans. Put each filled tortilla (burrito) in the baking pan.
Step 5
Bake for 15 minutes. While the burritos are baking, grate 1/2 cup cheese.
Step 6
Pour the salsa over the baked burritos. Add cheese. Serve the burritos warm.
Utensils Needed
- Colander
- Sharp knife
- Cutting board
- Bowl
- Spatula
- Baking pan
- Measuring cups
- Spoon
- Grater
NUTRITION FACTS
Serving Size: 1/8 of recipe
| 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 | 0 g |
| Protein | 13 g |