Bean and Rice Burrito
Makes: 8 Servings

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.

Prep time: 20 minutes

Cook Time: 15 minutes


  • 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)
Serving Size: 1/8 of recipe
Total Fat8 g
Saturated Fat3 g
Cholesterol7 mg
Sodium557 mg
Total Carbohydrate58 g
Dietary Fiber6 g
Total Sugars2 g
Added Sugars included0 g
Protein13 g


  1. Preheat the oven to 300 degrees.
  2. Peel the onion, and chop it into small pieces.
  3. Drain the liquid from the cooked (or canned) kidney beans.
  4. Mix the rice, chopped onion, and beans in a bowl.
  5. Put each tortilla on a flat surface.
  6. Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
  7. Fold the sides of the tortilla to hold the rice and beans.
  8. Put each filled tortilla (burrito) in the baking pan.
  9. Bake for 15 minutes.
  10. While the burritos are baking, grate 1/2 cup cheese.
  11. Pour the salsa over the baked burritos. Add cheese.
  12. Serve the burritos warm.

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