Big Bean And Cheese Burritos With Spanish Rice And Salsa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beans · vegetarian, high-protein

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Ingredients

• 4 cans (15 oz each) canned pinto beans, drained
• 1/2 cup long-grain white rice
• 1 1/4 cups sharp cheddar, shredded
• 1/2 cup plain Greek yogurt
• 4 large tortillas burrito-size flour tortillas
• 3/4 cup salsa
• 1 can (8 oz) tomato sauce
• 1 tbsp olive oil
• 1 large onion yellow onion, diced
• 1 large pepper bell pepper, diced
• 1 tbsp cumin total cumin, chili powder, garlic powder, salt

Method (tap to check — screen stays awake)

1. Heat half the oil in a saucepan, toast the dry rice for 2 minutes until it smells nutty and turns chalky white, then add the tomato sauce, 2 cups of water, and a teaspoon of salt.
2. Bring to a boil, cover, drop to low, and cook 18 minutes without lifting the lid. Kill the heat and let it sit covered 5 more minutes, then fluff with a fork.
3. While the rice cooks, heat the rest of the oil in a skillet and cook the onion and bell pepper 6 minutes until soft. Add the cumin, chili powder, and garlic powder and stir 30 seconds.
4. Add the drained beans with half a cup of water and mash about a third of them against the side of the pan — that is what makes the filling hold together instead of falling out the end. Simmer 8 minutes until thick.
5. Warm the tortillas one at a time in a dry skillet for 20 seconds a side so they fold without cracking. Load each with rice, beans, cheddar, salsa, and yogurt down the center.
6. Fold in the sides, roll tight, then set each burrito seam-down in the hot dry skillet for 90 seconds to seal and toast. Cut on the diagonal and serve with extra salsa.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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