Best Spicy Bean And Rice Burritos Recipes

Spicy Bean and Rice Burritos Recipe - (3.7/5) image

Provided by á-82253

Number Of Ingredients 19

FILLING:
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 whole pepper from can chipotles in adobo, minced
1 tablespoon sauce from can chipotles in adobo
1 teaspoon ground cumin
4 dashes cayenne pepper
1 can (15 ounce) pinto beans, drained and rinsed
1 can (15 ounce) black beans, drained and rinsed
1/3 cups Water
2 cups brown rice, cooked as directed on package
1/4 cups fresh salsa
TACO ASSEMBLY:
6 whole tortillas, burrito sized, warmed
8 ounces, cheese, shredded
3 cups lettuce, shredded, more as desired
4 whole green onions, chopped
8 ounces, fluid fat-free Greek yogurt

Steps:

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!

Spicy Bean and Rice Burritos image

Provided by gailanng

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa.
Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions and sour cream. Roll up, and serve.

Nutrition Facts : Calories 850.5, Fat 27.6, SaturatedFat 12.4, Cholesterol 45, Sodium 928.4, Carbohydrate 121.1, Fiber 16, Sugar 4.3, Protein 30.6