Bean and Rice Burritos
These burritos are cheap and easy enough for a rushed weeknight. Cooking these is mostly waiting: Waiting for the rice to cook, waiting for the burritos to bake, and waiting for them to cool down enough to eat.
- 9"x13" Glass baking dish
- Rice cooker or sauce pan (to cook rice)
- Medium strainer
- 1 c dry white rice, cooked
- 16 oz can black beans, rinsed
- 20 oz bottle salsa
- 2 c cheddar cheese
- 8 oz sour cream
- 10 10" tortillas
Cook the rice. Coat the bottom of glass baking dish with some salsa. Reserve 1/2 c salsa and some cheese to sprinkle on top.
When rice is done, add beans, salsa, cheese, and sour cream. Mix well. Divide mixture into tortilla shells. Roll, but do not fold the ends, and place in baking dish with the seam down. Bake at 425° for 20 minutes or until edges turn golden.
Here's the ingredients. Not much here, and it comes together simply.
First, we cook the rice. Go check out how to boil rice on a stove top if you need to. Once the rice is cooked, we add all the other ingredients to it.
Beans are canned in water, so we'll need to rinse them before we can add them to the rice.
Dump the beans into a strainer and run water over the beans until the water runs clear.
Once the black beans have been rinsed, we can add them to the pot.
Next, the salsa. Add a little bit of salsa to the bottom of the baking dish (about 1/2 cup).
Then pour the rest of the salsa (saving a little to put on top) in with the rice and beans.
Now we can add the sour cream.
And then the cheese (but remember to save some to put on top).
And mix to combine. Our filling is done and we can start rolling burritos!
Place about 3/4 cup of filling in the middle of the tortilla.
Then roll it up.
And place it in the baking dish, with the seam side down.
Do this for the rest of the burrito wraps.
Once they're all squeezed into the baking dish
You can top with some cheese, and some of the reserved salsa (which I forgot here).
Then pop it in the oven.
About 20 minutes later, the edges of the tortillas will just be starting to turn golden.
Let cool for a few minutes and serve!
- Tortilla chips