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Cooking at Home - Bean and Rice Burritos
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Makes: 8 servings
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Ingredients
- 2 cups rice (cooked)
- 1 onion (small, chopped)
- 2 cups kidney beans (cooked, or one 15 ounce can, drained)
- 8 flour tortillas (10 inch)
- 1/2 cup salsa
- 1/2 cup cheese (shredded)
Directions
- Preheat the oven to 300 degrees.
- Peel the onion, and chop it into small pieces.
- Drain the liquid from the cooked (or canned) kidney beans.
- Mix the rice, chopped onion, and beans in a bowl.
- Put each tortilla on a flat surface.
- Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
- Fold the sides of the tortilla to hold the rice and beans.
- Put each filled tortilla (burrito) in the baking pan.
- Bake for 15 minutes.
- While the burritos are baking, grate 1/2 cup cheese.
- Pour the salsa over the baked burritos. Add cheese.
- Serve the burritos warm.
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network, Website Recipes
Nutrition Information
Serving Size: 1 burrito, 1/8 of recipe (187g)
Nutrients | Amount |
---|---|
Total Calories | 358 |
Total Fat | 8 g |
Saturated Fat | 3 g |
Cholesterol | 7 mg |
Sodium | 557 mg |
Carbohydrates | 58 g |
Dietary Fiber | 6 g |
Total Sugars | 2 g |
Added Sugars included | 0 g |
Protein | 13 g |
Vitamin D | 0 mcg |
Calcium | 161 mg |
Iron | 4 mg |
Potassium | 338 mg |