Bean and Rice Burritos
Try this Bean and Rice Burritos recipe, or contribute your own. "Tomato" and "Tortilla" are two of the tags cooks chose for Bean and Rice Burritos.
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|1 28-oz canpinto beans; water-packed|
|1 cbrown rice; Cooked, or white rice or Mexican rice|
|1 dsChili powder|
|1 dsGarlic powder|
|1 headiceberg lettuce|
|1 bnScallions; chopped|
|1 tomato; Ripe, chopped|
|-- OPTIONAL --|
|1/2 lbGround turkey; or ground beef|
|1 packageTaco seasoning; prepared per directions|
Bean and Rice Burritos Preparation
Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.
Quick, simple, filling.
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