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Bean and Rice Burritos

Bean and Rice Burritos
Bean and Rice Burritos
This healthy recipe comes from NDSU Extension Service.


2 c. cooked rice*

1 small onion, chopped

1 (15-ounce) can kidney beans, drained and rinsed

1 tsp. chili powder (optional or to taste)

8 (10-inch) flour tortillas*

½ c. salsa (or more)

½ c. cheese, shredded

(*) To add fiber, consider using brown rice and/or whole-wheat tortillas


Preheat the oven to 300 F. Peel the onion and chop into small pieces.  Drain the liquid from the beans and rinse them in a colander.  Mix the rice, onion, beans and chili powder in a bowl.  Put the tortilla on a flat surface and add ½ cup of the rice and bean mixture.  Fold the side to hold the rice and beans.  Place each filled tortilla, seam side down, in a large baking sheet.  Bake for 15 minutes or until heated through. Pour the salsa over the baked burritos and top with cheese.



Makes eight servings.

Each serving has 360 calories, 8 grams (g) of  fat, 5 g of fiber, 13 g of protein and 600 milligrams (mg) of sodium.

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