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.
Ingredients
- 2 cups cooked rice
- 1 small onion, chopped
- 2 cups cooked kidney beans(1 (15 ounce) can, low-sodium, drained)
- 8 medium flour tortillas
+ 2 more ingredients
Instructions
1
Wash hands with soap and water.
2
Preheat the oven to 300 °F.
3
Peel the onion, and chop it into small pieces.
4
Drain the liquid from the cooked (or canned) kidney beans.
5
Mix the rice, chopped onion, and beans in a bowl.
6
Put each tortilla on a flat surface.
7
Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
8
Fold the sides of the tortilla to hold the rice and beans.
9
Put each filled tortilla (burrito) in the baking pan.
10
Bake for 15 minutes.
11
While the burritos are baking, grate 1/2 cup cheese.
12
Pour the salsa over the baked burritos. Add cheese.
13
Serve the burritos warm.
Nutrition Estimate
574Calories
19gProtein
75gCarbs
17gFat
Per serving • Estimated by Blinner AI