The ultimate Cheesy Bean And Rice Burrito Recipe! Best of all, it’s healthy and delicious. This cheesy bean and rice burrito recipe is a versatile staple in the fridge that you can make time and time again. With fresh flavors and a texture that leaves you feeling full yet light, this recipe is a must-have for any meal plan.
This delicious protein-packed Cheesy Bean And Rice Burrito are made with beans and rice, making it a complete and balanced meal. A healthy, filling lunch you can feel good about eating is cheap and easy to make. The following recipe is a combination of low-fat dairy products, dried beans and rice, and a kicky seasonings spice blend. You can serve this delicious burrito for breakfast, lunch, or an evening snack.
If you’re looking for a simple but filling dinner that can be prepared in under 55 minutes, this cheesy bean and rice burrito recipe is perfect for you! It has all the flavors of a classic burrito but with a lower-carb twist. Packed with protein and fiber, this dish will leave you full and satisfied, making it the ideal dinner option when you’re craving something fast and easy.
How To Make Cheesy Bean And Rice Burrito
Cheesy Bean And Rice Burrito are such a delicious and easy-to-make dish that you can make without a recipe. It’s such a simple recipe but it’s so delicious and so fast. This Cheesy Bean And Rice Burrito Recipe are made up of a complex blend of warm and spicy ingredients like garlic powder, pinto beans, and cheese, which will definitely make any true burrito fan’s mouth water.
Ingredients
- 6 large burrito-sized tortillas
- 1 cup white rice
- 2 cups chicken broth
- 1 cup chunky salsa (1/2 for the rice, the rest reserved for serving)
- 2 teaspoons chili powder (one for the rice, one reserved for the beans)
- 2 cans of pinto beans, undrained
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 8-ounce bag of shredded Mexican cheese
- 1 cup low-fat sour cream
- 1 tablespoon hot sauce
Step By Step Instructions To Make Cheesy Bean And Rice Burrito
Step 1
Prepare the rice in a medium saucepan by adding the chicken broth, salsa, and a teaspoon of chili powder.
Step 2
Put the mixture on medium-high heat and bring it to a boil. Place a lid over the pot and reduce the temperature to a simmer. It takes 30 to 35 minutes to cook the rice until it is soft and has absorbed the chicken broth.
Step 3
During the cooking of the rice, prepare the beans. In a medium saucepan, combine the beans, chili powder, garlic powder, salt, and pepper.
Step 4
Once the beans are warm and cooked through, cook them for 8-10 minutes.
Put the pinto beans in a potato masher and mash them until they resemble refried beans.
Step 5
During the cooking of the rice and beans, prepare the sauce. Mix the sour cream and hot sauce with a fork in a small bowl.
Step 6
On a large cutting board, place a large tortilla when the rice and beans are ready.
Step 7
Put two or three tablespoons of rice in a bowl, top with beans, and top with cheese.
Step 8
Fold the long side of the burrito up, then the two short sides, and then the top long side.
Step 9
For each burrito, repeat the process. Make sure the frying pan is hot without any oil. Put each burrito on the frying pan and fold the side down.
Step 10
You can flip your pan over after 3-4 minutes, depending on how hot your pan is. Keep an eye on the burrito to make sure it doesn’t burn.
Step 11
Top with spicy salsa and sour cream sauce.
Conclusion
We hope you enjoyed our homemade bean and rice burritos. They are a simple and delicious meal that everyone loves! If you enjoyed the recipe, please feel free to share it with your friends and family! With this knowledge, we know that you can make the most of your burrito recipe and pause for a moment, relax and enjoy the food that you have made.
More Delicious Recipes
Cheesy Bean And Rice Burrito Recipe
Ingredients
- 6 large burrito-sized tortillas
- 1 cup white rice
- 2 cups chicken broth
- 1 cup chunky salsa (1/2 for the rice, the rest reserved for serving)
- 2 teaspoons chili powder (one for the rice, one reserved for the beans)
- 2 cans of pinto beans, undrained
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 8-ounce bag of shredded Mexican cheese
- 1 cup low-fat sour cream
- 1 tablespoon hot sauce
Instructions
- Prepare the rice in a medium saucepan by adding the chicken broth, salsa, and a teaspoon of chili powder.
- Put the mixture on medium-high heat and bring it to a boil. Place a lid over the pot and reduce the temperature to a simmer. It takes 30 to 35 minutes to cook the rice until it is soft and has absorbed the chicken broth.
- During the cooking of the rice, prepare the beans. In a medium saucepan, combine the beans, chili powder, garlic powder, salt, and pepper.
- Once the beans are warm and cooked through, cook them for 8-10 minutes.Put the pinto beans in a potato masher and mash them until they resemble refried beans.
- During the cooking of the rice and beans, prepare the sauce. Mix the sour cream and hot sauce with a fork in a small bowl.
- On a large cutting board, place a large tortilla when the rice and beans are ready.
- Put two or three tablespoons of rice in a bowl, top with beans, and top with cheese.
- Fold the long side of the burrito up, then the two short sides, and then the top long side.
- For each burrito, repeat the process. Make sure the frying pan is hot without any oil. Put each burrito on the frying pan and fold the side down.
- You can flip your pan over after 3-4 minutes, depending on how hot your pan is. Keep an eye on the burrito to make sure it doesn't burn.
- Top with spicy salsa and sour cream sauce.