Rice and Bean Burritos

By Allan H – Orillia, ON
Rice and Bean Burritos
  • Prep Time: 10
  • Total Time: 25
  • Servings: 4

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About this Recipe

A more traditional type of burrito but with brown rice and pinto beans. Kids love the stringy cheese, but go easy on the spices.


4 Dempsters large flour or corn tortillas
1/2 cup chopped onion
1/2 cup chopped sweet peppers
1 tsp ground cumin
1 tsp chili powder
2 tsp vegetable oil
1 cup salsa, drained
16 oz can pinto beans
1 cup cooked brown rice
1 cup Queode Oaxaca or Mozzarrella cheese (optional)


Drain salsa, set aside.

In a large skillet on medium heat cook onions and peppers in oil until softened about 5 minutes. Add spices and beans and continue to cook until hot. Remove from heat.

Preheat oven to 375 degrees F. Warm tortillas for a few minutes, then remove and spread quarter of mixture in centre of tortilla, add optional cheese at this point, and then wrap. Return to oven for about 5-10 minutes to continue to melt cheese and crisp outer of wrap.

Serve hot.

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