Cheesy Bean And Rice Burritos With Salsa

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

American · 35 min · Beans · vegetarian, high-protein

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Ingredients

• 4 large flour tortillas
• 1 cup dry long-grain white rice
• 1 15 oz can black beans, rinsed
• 1 1/4 cups sharp cheddar, shredded
• 1/2 cup salsa
• 1/4 cup sour cream
• 1 medium, diced yellow onion
• 1 1/4 tbsp canola oil
• 1/4 cup pickled jalapenos
• 1 tbsp total cumin, chili powder, salt and lime

Method (tap to check — screen stays awake)

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until tender and dry, then fluff and season with lime and salt.
2. Cook the onion in the oil for 5 minutes until translucent, add the beans, cumin and chili powder, and mash about a third of them to bind the rest.
3. Simmer 4 minutes until the beans are thick enough to hold a line when you drag a spoon through.
4. Warm the tortillas in a dry skillet a few seconds per side so they fold without tearing.
5. Fill each with rice, beans, cheddar and jalapenos, fold in the sides, and roll tight.
6. Toast the burritos seam side down in the dry skillet for 2 minutes per side until browned and the cheese inside has melted; serve with salsa and sour cream.

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

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