Best Mission Style Wild Rice And Bean Burrito Recipes

CHEESY MEXICAN RICE & BEAN BURRITOS

Steps:

• In medium saucepan, bring the sauce to a boil.
• Add rice and pepper.
• Cover, remove from burner and let stand 5-10 minutes (or until the liquid has been absorbed) then fluff with a fork.
• Next, spread 1/4 cup of the beans evenly over tortillas to within 1 inch of edges.
• Top each with 1/4 of the rice mixture, tomato and cheese.
• Spoon in the sour cream down centers of tortillas.
• Roll tortillas up. Serve right away while warm.

BROWN RICE AND BEAN BURRITO

Steps:

• If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
• Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
• Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.

BLACK BEAN AND RICE BURRITOS

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
• Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
• Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

COLLARD-WRAPPED BEAN BURRITOS

Steps:

• Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).
• Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
• Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
• Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes.
• Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide "wrap". (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.