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The Best Bean And Rice Burrito Recipe

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Chicken Burrito with Brown Rice Recipe Todd Porter and Diane Cu Food & Wine
Chicken Burrito with Brown Rice Recipe Todd Porter and Diane Cu Food & Wine from www.foodandwine.com

Description

This bean and rice burrito recipe is a filling and delicious meal that is perfect for any time of the day. It is packed with protein, fiber, and nutrients and is easy to customize to your own taste preferences. The combination of beans and rice creates a satisfying and flavorful base that can be topped with your favorite veggies, salsa, and cheese.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 cup of brown rice
  • 1 can of black beans
  • 1 tablespoon of olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 large tortillas
  • Optional toppings: shredded cheese, diced tomatoes, avocado, salsa, sour cream

Equipment

  • Large pot
  • Large skillet
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. Cook the brown rice according to package instructions.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the diced onion and minced garlic to the skillet and cook until softened, approximately 3-5 minutes.
  4. Add the black beans to the skillet and stir to combine with the onion and garlic mixture.
  5. Add the cumin, chili powder, paprika, salt, and black pepper to the skillet and stir to combine.
  6. Cook the bean mixture for approximately 5-7 minutes, or until heated through.
  7. Once the rice is cooked, add it to the skillet with the bean mixture and stir to combine.
  8. Warm the tortillas in the microwave or oven.
  9. Divide the bean and rice mixture among the tortillas and add any desired toppings.
  10. Roll up the tortillas, tucking in the sides as you go, and serve immediately.

Notes

This recipe is vegetarian and can easily be made vegan by omitting the optional toppings or using plant-based alternatives. You can also customize the recipe by adding additional veggies or spices to the bean and rice mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 456
  • Protein: 13g
  • Carbohydrates: 76g
  • Fiber: 13g
  • Fat: 12g
  • Sodium: 571mg

Recipe Tips

To save time, you can use canned brown rice instead of cooking it from scratch. You can also use any type of bean you prefer, such as pinto or kidney beans. For added flavor, you can sauté some bell peppers or jalapeños with the onion and garlic. Finally, if you prefer a crispy burrito, you can brush the tortillas with a little bit of oil and bake them in the oven for a few minutes before adding the bean and rice mixture.

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