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Spicy Bean and Rice Burritos

by on October 11, 2011 in Main Courses, Sandwiches October 11, 2011 Main CoursesSandwiches
See post on Maggie of A Bitchin' Kitchen’s site!
5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Easy

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Description

Spicy bean and rice burritos – easy and delicious!

Ingredients

  • FOR THE FILLING:
  • 1 Tablespoon Canola Oil
  • 2 cloves Garlic, Minced
  • 1 teaspoon Chili Powder
  • 1 whole Pepper From A Can Of Chipotles In Adobo, Minced
  • 1 Tablespoon Sauce From A Can Of Chipotles In Adobo
  • 1 teaspoon Ground Cumin
  • 4 dashes Cayenne Pepper
  • 1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • ⅓ cups Water
  • 2 cups Brown Rice, Cooked According To Package Instructions
  • ¼ cups Fresh Salsa
  • FOR THE TACO ASSEMBLY:
  • 6 whole Tortillas, Burrito Sized, Warmed
  • 8 ounces, weight Shredded Cheese
  • 3 cups Shredded Lettuce, More As Desired
  • 4 whole Green Onions, Chopped
  • 8 ounces, fluid Fat Free Greek Yogurt

Preparation

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!

5 Comments

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Jessica on 11.17.2013

I make this about once a month and LOVE IT! It’s a great recipe to clear out that last bit of salsa in the fridge, that cup of leftover rice, or those cans of beans that have been in the pantry for awhile. I bought a 12 ounce jar of the adobo sauce and keep it in the fridge, so this recipe is pretty much always ready-to-go in a pinch! I love not having to go to the store for 12 random ingredients for a recipe! Great for leftover for work-week lunch over a bed of lettuce for a salad too! So versatile!

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CamilleS on 8.26.2012

Made these for dinner tonight, LOVED THEM! Very easy to put together, and very flavorful! I will be adding them to our regular menu rotation. Warning, when it says “spicy” it isn’t joking. It’s not like burn your mouth off, but I don’t think little kids would like the heat.

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jomama8 on 10.14.2011

These are going on the menu for next week. They look very good!

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Haley on 10.13.2011

Wow! This looks so good! I added it to my recipe box and can’t wait to try it :)

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dnvrbronco on 10.13.2011

These look delish.

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Heidi on 3.23.2018

So I never leave reviews.. I don’t normally take the time.. but This is amazing!! I can not eat flour tortillas because I have Celiac Disease, so I made this into a taco instead.. and it was Amazing! Loved it.. EVEN the Yogurt which I was very skeptical of but I will always make a recipe as is the first time and then make changes.. Loved the Yogurt.. Pretty sure I will Never use Sour Cream on my Tacos Again! Great Recipe.. Will def make again!!!

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Kelly on 4.19.2014

So delicious. I used chicken instead of beans (hubby is not a beans fan, unfortunately). I get a can of chipotles in adobo, puree it, and what ever I have left over, I put in the freezer for the next time I need chipotle peppers. Absolutely delicious. Plan on making it again tonight, as well as a less spicy version for the kids. Thanks for the recipe. We love it.

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Jessica on 11.17.2013

Love this recipe! Easy to make with ingredients probably already in your pantry. I make it about once a month, and will continue to do so!

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Michelle on 1.30.2013

These have become one of those meals we plan around. Fantastic and simple recipe. I absolutely love it!

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hiswife on 12.16.2012

Wonderful! We will definitely be having this again! Thank you for sharing!

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