Description
Delicious and easy Cheesy Bean and Rice Burritos featuring seasoned rice, refried beans, tangy chipotle lime sauce, and melted Tex Mex cheese wrapped in warm tortillas. Perfect vegetarian meal for quick dinners or meal prep.
Ingredients
Scale
Rice Mixture
- 1 cup long grain rice (basmati)
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce, finely minced
- 1 tablespoon lime juice
- Salt and pepper to taste
Beans and Cheese
- 15 ounce can refried beans (or 1 3/4 cups homemade refried beans)
- 6 ounces shredded Tex Mex cheese
Assembly
- 6 large tortillas
Instructions
- Cook the rice: Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Prepare the chipotle sauce: In a small bowl, mix together 1/2 cup salsa, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 finely minced chipotle pepper in adobo sauce, 1 tablespoon lime juice, and salt and pepper to taste. Stir well until smooth and combined.
- Combine rice and sauce: Fluff the cooked rice with a fork and then fold it gently into the chipotle sauce mixture until evenly coated. Adjust seasoning if necessary.
- Warm the refried beans: In a small saucepan over low heat, warm the 15 ounce can of refried beans, stirring occasionally until heated through. Alternatively, heat in the microwave for 2-3 minutes, stirring halfway.
- Assemble the burritos: Lay one large tortilla flat on a clean surface. Spread a generous layer of refried beans down the center, followed by a scoop of the chipotle lime rice mixture. Sprinkle about 1 ounce of shredded Tex Mex cheese on top.
- Roll the burrito: Fold the sides of the tortilla over the filling and then roll from the bottom up to enclose all ingredients securely.
- Heat the burritos (optional): For melted cheese and a warm tortilla, place each burrito seam side down in a preheated skillet over medium heat for 2-3 minutes per side until golden brown and the cheese has melted. Alternatively, wrap in foil and bake at 350°F for 10 minutes.
- Serve: Slice in half if desired and enjoy warm as a satisfying vegetarian meal.
Notes
- Use homemade refried beans for a fresher taste or canned beans for convenience.
- Substitute sour cream and mayonnaise with vegan alternatives to make the burritos vegan.
- Adjust the amount of chipotle pepper to control the level of spiciness.
- To save time, use pre-cooked rice or microwaveable rice packets.
- Optional: add avocado slices, chopped cilantro, or a squeeze of lime for extra flavor.
- These burritos can be wrapped and frozen for easy meal prep; reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 1242 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
