Spicy Bean and Rice Burritos

⏱ 15 mins 🍽 6 serving(s) 🌶 mexican 🏷 Snack

These quick burritos are packed with a smoky, spiced mixture of pinto and black beans, combined with cooked rice and fresh salsa. Wrapped in warm tortillas, they are topped with shredded cheese, crisp lettuce, sliced green onions and cool sour cream for a complete and hearty meal. Perfect for a speedy lunch or snack, they deliver classic Mexican flavours with minimal effort.

Spicy Bean and Rice Burritos

Ingredients

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 whole chipotle chile in adobo, minced
  • 1 tablespoon sauce from canned chipotle chile in adobo
  • 1 teaspoon ground cumin
  • 4 dashes cayenne pepper
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/3 cup water
  • 2 cups brown rice or 2 cups white rice, cooked according to package instructions
  • 1/4 cup fresh salsa
  • 6 (10 inch) tortillas, warmed
  • 8 ounces shredded cheese
  • 3 cups shredded lettuce
  • 4 green onions, sliced thin
  • 8 ounces sour cream

Method

  1. Warm the canola oil in a large skillet. Stir in the minced garlic, chili powder, minced chipotle chile, adobo sauce, cumin, and cayenne pepper. Cook for 30-60 seconds until aromatic.
  2. Add the drained pinto and black beans along with the water. Bring the mixture to a simmer, then reduce the heat and cook for 8 minutes, mashing the beans a little as they cook.
  3. Take the skillet off the heat and mix in the cooked rice and fresh salsa.
  4. Spoon an equal portion of the bean and rice filling onto the centre of each warmed tortilla.
  5. Layer the shredded cheese, lettuce, sliced green onions and sour cream over the filling.
  6. Fold and roll each tortilla to enclose the filling, then serve immediately.

Nutrition (per serving)

Sodium928400 mg

Recipe details

CategorySnack
Cuisinemexican
Authorgailanng